Puerto Rican Rice Pudding
recipe
Puerto Rican Rice Pudding
No commentsIngredients
- 4 tablespoons shredded sweetened coconut
- 1 teaspoon salt
- 1 1-inch piece of fresh ginger, peeled and sliced
- 1 cup short-grain rice
- ? cup sugar
- 3 cups water; plus additional 1 cup water (added separately)
- 6 whole cloves
- 2 cinnamon sticks
- 1, 14 oz can of coconut milk
- 1/3 cup dried currants or raisins
- Ground cinnamon for garnish
Serves:
8
Directions
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- In a large saucepan, combine the cups water, salt, cinnamon sticks, cloves and ginger. Bring to the boil. Pour the liquid through a colander into a bowl; discard the spices.
- Combine the spiced water with the coconut milk and cup water in a large saucepan. Bring the liquid to a boil. Add all remaining ingredients except the cinnamon.
- Reduce the heat, cover and simmer for minutes.
- Remove lid, stir and cook minutes more, or until the rice is cooked (all liquid should be absorbed.) Pour onto a platter and sprinkle with cinnamon.
- Tip: for a fruity variation, add cup diced mango during the last minutes of cooking.
Source: Marisoll Hernandez on behalf of Puerto Rican Tourism Company
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