A sweet and creamy coconut rice pudding that is traditionally prepared during the Christmas Holidays in Puerto Rico.
- 1½ cups short grain white rice
- 5 cups coconut milk
- 1 teaspoon salt (low sodium)
- ⅛ teaspoon nutmeg
- 10 whole cloves
- 1½ ounces fresh ginger, peel and cut into ¼-inch slices or 1 teaspoon ground ginger
- 3 cinnamon sticks
- 1½ cups granulated sugar or brown sugar
- ¾ cups seedless raisins
- Soak rice for 2 hours or overnight.
- Reserve 1 cup of coconut milk.
- Add 4 cups coconut milk, salt, nutmeg, whole cloves, ginger and cinnamon sticks into a 3-quart saucepan. Stir well and bring to a boil.
- Reduce heat and simmer for 15 minutes. Cover with lid.
- Strain coconut mixture using a sieve into a bowl.
- Pour coconut mixture back into the saucepan and bring to a boil.
- Drain rice and add to coconut mixture. Stir rice well into liquid. Simmer for 20 minutes and cover with lid.
- Add sugar, raisins and reserved coconut milk on top of coconut rice mixture.
- Gently turn rice, bringing bottom rice to the top.
- Cover with lid and simmer for 15 minutes or until rice is tender and liquid is absorbed.
- Serve on a large plate or individual bowls. Sprinkle with ground cinnamon if you so desire.
If you use brown sugar, your coconut rice pudding will have a darker color.
Prep Time includes two hours of soaking the rice in water.
- Category: Desserts
- Cuisine: Puerto Rican
Keywords: Coconut Rice Pudding