Tres Leches Rice Pudding

• 6 tablespoons Land O Lakes Cinnamon Sugar Butter Spread
• 1/4 cup sliced almonds
• 1 cup uncooked long grain white rice
• 7 cups water
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 cup whole milk
• 1/2 cup raisins

1. Melt 1 tablespoon Cinnamon Sugar Butter Spread in 3-quart saucepan over medium heat; add sliced almonds.
2. Cook, stir constantly, until golden brown.
3. Remove from pan; set aside.
4. Melt 2 tablespoons Cinnamon Sugar Butter Spread in same pan over medium heat.
5. Add rice; cook 2-3 minutes or until rice has absorbed some of the Cinnamon Sugar Butter Spread.
6. Add water; bring mixture to a boil over medium-high heat.
7. Cook, uncovered, stirring occasionally, 18-20 minutes or until rice is tender; drain.
8. Return rice to saucepan.
9. Stir in sweetened condensed milk, evaporated milk, whole milk and 2 tablespoons Cinnamon Sugar Butter Spread.
10. Continue cooking over medium-high heat 8-10 minutes or until mixture comes to a boil.
11. Reduce heat to low; cook, stirring constantly, 20-22 minutes or until mixture thickens.
12. Add raisins and remaining 1 tablespoon Cinnamon Sugar Butter Spread; stir well.
13. Spoon into serving bowl; sprinkle with candied almond.
14. Serve warm or cold.

cinnamon sugar butter, almonds, long grain white rice, water, condensed milk, milk, milk, raisins

Taken from www.landolakes.com/recipe/3257/tres-leches-rice-pudding (may not work)