Best Coconut Rice Pudding Arroz Con Coco Recipes

COCONUT RICE: ARROZ CON COCO

Steps:

• Place the coconut milk in a heavy saucepan over medium heat and bring to a boil.
• Simmer the coconut milk, uncovered, until the liquid has evaporated and the coconut solids start to separate from the oil. Continue to cook, stirring constantly, until the coconut solids have turned a dark golden brown color.
• Stir the rice and the raisins into the pot with the coconut milk. Add the water, the salt, and the sugar, and mix well.
• Bring the water to a boil, then lower the heat and simmer the rice, covered, for about 15 to 20 minutes. Turn off the heat and let the rice remain on the stove for another 5 to 10 minutes, covered.
• Fluff the rice and serve.

ARROZ CON COCO: COCONUT RICE

Steps:

• Place the rice, 2 cups 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.

COCONUT RICE (ARROZ CON COCO)

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.

COCONUT RICE PUDDING - ARROZ CON COCO

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.

COCONUT RICE PUDDING

Steps:

• Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
• Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.
• Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices.