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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A new twist on an old favorite just for RSC#8! The secret is the fresh grated ginger... ;) Ingredients:
2 cups water |
1 cup arborio rice |
1 pinch salt |
2 cups milk |
1/4-1/2 cup sugar |
1 teaspoon cinnamon |
1 tablespoon grated fresh ginger |
1/2 cup raisins |
1 cup dried shredded coconut |
1 cup fresh papaya, diced |
Directions:
1. Bring water to a boil in a medium saucepan. Add rice & salt. Cover & cook on low heat until almost all the water is absorbed, about 15 minutes.
2. Add milk & cook uncovered, stirring frequently until about 1/2 the milk is absorbed. Stir in the 1/4c sugar, cinnamon, ginger, and raisins. Continue to cook until the rice is soft & the milk is absorbed.
3. Stir in coconut. Gently fold in papaya. Taste & add more sugar, if desired.
4. Serve warm or cold.
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