Coconut Rice Pudding Arroz Con Leche De Coco |
|
 |
Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Ingredients:
this version is popular in puerto rico. to toast the coconut, spread it out on a baking sheet and toast it in a 325-degree oven, stirring often, until light golden, 10 to 15 minutes. we prefer pudding made from medium-grain rice, but long-grain rice works too. using a heavy-bottomed saucepan here is key to prevent the bottom from burning. |
ingredients |
2 cups water |
1 cup medium-grain rice |
1/4 teaspoon salt |
2 1/2 cups coconut milk |
2 1/2 cups half-and-half |
2/3 cup sugar (4 2/3 ounces) |
1/2 cup raisins |
1 1/2 teaspoons vanilla extract |
1 teaspoon ground cinnamon |
1 cup sweetened shredded coconut , toasted (see note) |
Directions:
1. INSTRUCTIONS
2. 1. Bring the water to a boil in a large, heavy-bottomed saucepan. Stir in the rice and salt, cover, and simmer over low heat, stirring once or twice, until the water is almost fully absorbed, 15 to 20 minutes.
3. 2. Stir in the coconut milk, half-and-half, and sugar. Increase the heat to medium-high and bring to a simmer, then reduce the heat to maintain a simmer. Cook, uncovered and stirring frequently, until the mixture starts to thicken, about 30 minutes. Reduce the heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
4. 3. Remove from the heat and stir in the raisins, vanilla, and cinnamon. Serve warm, at room temperature, or chilled. Sprinkle with toasted coconut before serving. (To store, press plastic wrap directly on the surface of the pudding and refrigerate for up to 2 days. If serving at room temperature or chilled, stir in up to 1 cup warm milk, 2 tablespoons at a time, as needed to loosen before serving.)
|
|