Rice Pudding
Creamy Puerto Rican cinnamon-spiced coconut rice dessert
Ingredients
Instructions
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Soak the riceIn a large bowl, soak the rinsed rice in water for at least 2 hours or overnight. Drain thoroughly before cooking.
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Prepare the spiced coconut milkIn a large, heavy-bottomed pot, combine the coconut milk, water, evaporated milk, brown sugar, salt, cinnamon stick, and cloves. Bring to a gentle simmer over medium heat, stirring occasionally until sugar dissolves completely, about 5 minutes.
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Cook the riceAdd the drained rice to the simmering coconut milk mixture. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally to prevent sticking, until rice is tender and has absorbed most of the liquid.
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Add remaining ingredientsRemove the cinnamon stick and cloves. Stir in the vanilla extract, raisins, ground cinnamon, and ground ginger. Continue cooking uncovered for another 10 minutes, stirring frequently until the mixture reaches a creamy, pudding-like consistency.
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Rest and serveRemove from heat and let stand for 10 minutes to thicken further. Spoon into serving dishes and dust with additional ground cinnamon. Serve warm or refrigerate and serve chilled.
Nutritional Information
385
Calories
per serving
6
Protein
g per serving
64
Carbohydrates
g per serving
12
Total Fat
g per serving
10
Saturated Fat
g per serving
1
Fiber
g per serving
38
Sugar
g per serving
320
Sodium
mg per serving
2
Vitamin C
% daily value
10
Iron
% daily value
Rice Pudding is Also Known As
Arroz con Dulce, Puerto Rican Rice Pudding, Coconut Rice Pudding or Arroz con Leche de Coco
