Coconut Rice Pudding – Arroz Con Coco

By á-25630

By Three Guys From Miami


Prep time: 10 minutes Cook time: 60 minutes Total time: 1 hour 10 minutes Yield: 6-8 servings
The classic rice pudding – with the great tropical flavor of coconut.

Ingredients

• 2 cups uncooked white rice
• 4 cups water
• 1 lemon peel
• 2 cinnamon sticks
• 1/2 teaspoon salt
• 2 cups unsweetened coconut milk (Conchita is an excellent brand)
• 3 cups whole milk
• 1 cup sweetened coconut flakes
• 1 cup cane sugar
• 2 cups heavy (whipping) cream
• cinnamon for garnish

Preparation

Step 1

Place the rice, water, lemon peel, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat to low, and cook uncovered until the rice is soft, about 25 minutes or so. Remove the lemon peel and cinnamon sticks.
Add the coconut milk, whole milk, shredded coconut, and sugar to the rice and cook over very low heat, uncovered, stirring frequently until thick, about 1 hour. At this point the rice should be very sticky with most of the milk absorbed. TIP: Keeping the heat low will reduce the number of stirrings.
Now, gently stir in the heavy cream and continue cooking over low heat, just long enough to warm the rice completely.
Sprinkle with cinnamon and serve immediately.