COCONUT RICE PUDDING
THIS RECIPE WAS MY GRADMOTHER, SHE BAKE THE BEST DESSERTS. WE MAKE THIS RECIPE EVERY HOLIDAY. HOPE EVERYBODY LIKES IT.
Provided by LUCRECIA TORO
Categories Puddings
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. IN MEDIUM BOWL, ADD RICE AND ENOUGH COLD WATER TO COVER BY 2". LET RICE SOAK 1 HOUR; DRAIN; SET ASIDE.
- 2. MEANWHILE, IN MEDIUM SAUCEPAN OVER MEDIUM-HIGH HEAT BRING TO BOIL 4 CUPS FRESH WATER, CLOVES, GINGER, CINNAMON AND SALT. LOWER HEAT TO MEDIUM LOW; SIMMER 10 MINUTES.REMOVE AND DISCARD SPICES. RESERVE WATER IN SAUCEPAN.
- 3. STIR CREAM OF COCONUT INTO RESERVED WATER; BRING TO BOIL. ADD RESERVED RICE AND RAISINS. LOWER HEAT TO MEDIUM LOW; SIMMER, COVERED, UNTIL RICE IS SOFT AND LIQUID IS ABSORBED, 15-20 MINUTES. TRANSFER RICE PUDDING TO LARGE CASSEROLE DISH; TRANSFER TO REFRIGERATOR TO COOL.
- 4. TO SERVE SCOOP RICE PUDDING ONTO SERVING PLATE. SERVE WITH WHIPPED CREAM, CINNAMON GROUND AND BERRIES. IF DESIRED.
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