Best Coconut Rice Pudding Arroz Con Coco Recipes

COCONUT RICE PUDDING - ARROZ CON COCO

Coconut Rice Pudding - Arroz Con Coco image

Make and share this Coconut Rice Pudding - Arroz Con Coco recipe from Food.com.

Provided by PanNan

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups white rice, uncooked
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 flaked coconut
1 cup unbleached cane sugar
2 cups heavy cream (whipping)
cinnamon (to garnish)

Steps:

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 30 min to one 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.

Nutrition Facts : Calories 931.4, Fat 55.2, SaturatedFat 39.7, Cholesterol 120.9, Sodium 336.2, Carbohydrate 101.3, Fiber 2.4, Sugar 46.2, Protein 11.6

COCONUT RICE (ARROZ CON COCO)

Coconut Rice (Arroz con Coco) image

Provided by Ingrid Hoffmann

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

3 cups long-grain white rice
6 cups light coconut milk
1 tablespoon, plus 1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup raisins
1/2 cup toasted coconut flakes

Steps:

Place the rice, 3/4 cup of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.
Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.