Puerto Rican Style Rice Pudding
Servings: 10
Preparation Time: 3 hours
Ingredients:
- 1 1/2 cups of organic short-grain rice
- 1 teaspoon organic whole cloves
- 2–3 organic cinnamon sticks
- five 2-inch pieces organic fresh ginger root
- 4 cups water
- 16 ounces of Coconut Cream Concentrate
- 1/2 cup organic California raisins
- 13–14 ounces coconut milk*
Directions:
Wash rice and soak in water to cover for 2 hours.
Add spices (cloves, cinnamon, peeled and cut ginger) to a large pot with 3 cups of water and bring to a boil. Simmer 15–20 minutes. Remove spices from pot.
Add 1 cup of water, drained rice, Coconut Cream Concentrate, and raisins and cook over low heat for 15–20 minutes or until most of the liquid is absorbed, without stirring.
Add coconut milk and cook 20–30 minutes over low heat. Continue to stir the rice every 10 minutes or so to keep it from sticking to the bottom of the pot.
Spoon rice into a flat serving platter or individual containers and allow to cool at room temperature. Sprinkle ground cinnamon on top. Serve it warm or cold.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Ibelisse, Chicago, IL.
