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Cuban: Arroz con Coco




Source of Recipe


Cooking Light, MAY 2001


Recipe Introduction


(Cuban Coconut Rice Pudding)
Serve up a warm dish flavored with vanilla, cinnamon, and cloves. Don't let the coconut milk fool you–this dish isn't your standard sweet pudding, but rather a tasty, delicately-spiced dish perfect for cool evenings or those times you crave quintessential comfort food.




List of Ingredients




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


Recipe



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 tender and liquid is almost absorbed.

Stir in milks and raisins; cook 10 minutes, stirring frequently. Stir in ginger, rind, and salt; cook 5 minutes, stirring frequently. Remove cheesecloth with spices. Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired.

SERVES 8 (1/2 CUP) SERVINGS