This Puerto Rican sweet coconut rice pudding is typically served cold, but is hard to resist while it simmers on the stove.
Slideshow: Rice Pudding Recipes
2 cups rice
6 cups coconut milk
2 teaspoons kosher salt
1 cinnamon stick
1-inch piece of peeled fresh ginger
3 whole cloves
1 teaspoon freshly grated nutmeg
2 cups sugar
1/2 cup raisins
How to Make It
Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Place the rice in a large bowl and cover with water. Soak for two hours.
Heat the coconut milk, salt, cinnamon, ginger, cloves, nutmeg and sugar in a large saucepan or Dutch oven over moderately high heat. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes.
Drain the rice and add it to the pan with the coconut milk mixture. Bring to a boil, reduce the heat and simmer until the rice has absorbed all of the liquid, about 40 minutes. Remove and discard the cinnamon stick, ginger and cloves. Stir in the raisins and spread onto a serving platter, then cool at room temperature, and refrigerate until thoroughly chilled. Serve cold.
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