Arroz con Coco (Cuban Coconut Rice Pudding)

Arroz con Coco (Cuban Coconut Rice Pudding)
Photo by Randy Mayor

Ingredients

  • 3 cups water
  • 1 tablespoon chopped crystallized ginger
  • ½ cup evaporated fat-free milk
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 (2-inch) cinnamon stick
  • ½ cup golden raisins
  • ½ cup golden raisins
  • + 19 more ingredients
    • Pinch of salt
    • 1 teaspoon grated lemon rind
    • 1 teaspoon grated lemon rind
    • ½ cup light coconut milk
    • ½ cup light coconut milk
    • 1 tablespoon chopped crystallized ginger
    • ½ teaspoon ground cinnamon (optional)
    • ½ teaspoon ground cinnamon (optional)
    • 3 cups water
    • 1 (2-inch) piece vanilla bean, split lengthwise
    • Pinch of salt
    • ½ cup evaporated fat-free milk
    • 1 (2-inch) cinnamon stick
    • 1 (14-ounce) can fat-free sweetened condensed milk
    • 1 (2-inch) piece vanilla bean, split lengthwise
    • 1 cup short-grain rice (such as Arborio)
    • 4 whole cloves
    • 4 whole cloves
    • 1 cup short-grain rice (such as Arborio)

Place water and rice in a large saucepan. Place cloves, vanilla, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add to rice mixture. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low; cook 20 minutes or until rice is te...

View full recipe at My Recipes

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