Rice Pudding
1 1/2 cups cooked rice (I use long grain)
1 3/4 Almond Breeze Original Flavor
3 eggs
3/4 cup white sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup raisins (and or cran-rasins)
3-quart saucepan, heat ingredients to boiling over medium heat, stirring occasionally; reduce heat to low. Cook uncovered 20 to 25 minutes, stirring frequently, until rice is tender; remove from heat. Cover; let stand 5 minutes.  Serve warm or chilled with additional cinnamon if desired. Cover; refrigerate any remaining pudding.
*If you don’t like cinnamon and raisins add banana is really good that way too!