Description
This collection of Puerto Rican desserts is complete with a Salima’s Kitchen community favorite flan recipe, a traditional pan de Mallorca sweet bread, and this authentic coconut rice pudding.
Ingredients
Units
Scale
- 1 cup rice (short or medium grain is best)
- 2 cups water (for soaking the rice) + 3 cups water (for cooking)
- 1 can coconut milk
- 2 inch chunk of fresh ginger, peeled
- 3–4 cinnamon sticks
- 4 whole cloves
- 1 tsp ground nutmeg
- A pinch of salt
- 2 tbsp brown sugar
- Ground cinnamon to garnish
- 1/4 cup raisins (optional)
Instructions
- Soak the rice. In a large bowl combine 2 cups water and rice. Soak for at least 2 hours, if not overnight before straining and setting aside.
- Warm the spices. In a large saucepan combine 3 cups water, coconut milk, ginger, cinnamon sticks, cloves, nutmeg, and salt. Bring to a simmer and continue to simmer for 10 minutes until the mixture begins to turn light brown and the spices start to infuse into the liquid.
- Remove whole spices and add rice, sugar, and raisins. Scoop out the solids (cinnamon sticks, ginger and cloves) before bringing to a boil and adding the soaked rice, brown sugar and raisins (if using).
- Simmer on low. Stir the mixture so the rice is evenly combined, turn heat down to low, cover and cook for 15-20 minutes. At this point, check the rice to make sure it’s not dry and adding a splash or two of water if needed.
- Serve. Allow the rice pudding to cool slightly before serving in small bowls with a sprinkle of ground cinnamon to garnish. Enjoy!