Special Rice Pudding

Name: Special Rice Pudding
Total time: 1800 s
Yield: Serves 6 servings
Ingredients: 3 cups rice (about 600 grams); water; 4 sticks cinnamon (about 4 inches each); 3 tablespoons vanilla extract; 1 cup sugar (about 200 grams); 2 pinches salt (to enhance the flavor); 2 cups whole milk (about 480 ml); 1 can evaporated milk (about 12 oz/354 ml); 2 cups cream of coconut (about 480 ml); ground cinnamon for garnish, to taste (adds a delicious finishing touch)

Macardi. @cook_4667668

México

The little details are what turn a dish into a true treat.

My recipes are hearty because we have a big family, and there’s always someone at the end asking, “Can I have seconds?”

Macardi.

The little details are what turn a dish into a true treat.

My recipes are hearty because we have a big family, and there’s always someone at the end asking, “Can I have seconds?”

Macardi.

Macardi. @cook_4667668

México

The little details are what turn a dish into a true treat.

My recipes are hearty because we have a big family, and there’s always someone at the end asking, “Can I have seconds?”

Macardi.

The little details are what turn a dish into a true treat.

My recipes are hearty because we have a big family, and there’s always someone at the end asking, “Can I have seconds?”

Macardi.

Saved

Ingredients

30 minutes

Serves 6 servings

3 cupsrice (about 600 grams)
water
4 stickscinnamon (about 4 inches each)
3 tablespoonsvanilla extract
1 cupsugar (about 200 grams)
2 pinchessalt (to enhance the flavor)
2 cupswhole milk (about 480 ml)
1 canevaporated milk (about 12 oz/354 ml)
2 cupscream of coconut (about 480 ml)
ground cinnamon for garnish, to taste (adds a delicious finishing touch)

Saved

Steps

30 minutes

1

Bring enough water to a boil over high heat so the rice can cook and be stirred easily for 20 minutes without drying out. Once it starts boiling, add the cinnamon sticks, vanilla, sugar (you can use brown or white sugar; if using Splenda or stevia, check the package for the equivalent of 1 cup sugar, since these sweeten more with less product), and salt. Stir until the flavors combine (about 3 minutes).
2

Add the rice to the boiling water (you can remove the cinnamon sticks here, but I prefer to leave them in). Let it boil for 20 to 30 minutes, stirring constantly. It’s very important to keep a glass of water nearby to make sure the rice: 1. doesn’t stick, and 2. doesn’t dry out.
3

When the rice is fully cooked, add the whole milk, evaporated milk, and cream of coconut. The 3 cups of cooked rice will almost fill a pot about 12 inches wide by 4 inches tall.
4

At this point, you can add raisins, dried cranberries, walnuts, almonds, or other mix-ins so they blend with the rice.
5

Let it simmer until it thickens and becomes creamy (adjust to your preferred consistency), but keep in mind the rice will continue to absorb liquid. If you like it more soupy, cover the pot while simmering to keep the milk from evaporating too quickly. VERY IMPORTANT: Once you add the milks, the rice thickens and is more likely to burn or stick to the bottom. Be sure to keep stirring, scraping the bottom and bringing the rice up to prevent burning.
6

Serve warm, at room temperature, or chilled. Sprinkle ground cinnamon on top.
7

IMPORTANT NOTES * The more refined the sugar, the more processed it is. * Brown sugar (or raw sugar) will give a darker color. * Stevia can add a slightly bitter taste. * Most sugar substitutes have a conversion chart on the package. * For a more intense flavor, you can add whole cloves (when boiling the cinnamon, then remove them) and nutmeg (as a garnish with the ground cinnamon). THE BEST RECIPE IS THE ONE THAT FITS OUR NEEDS. Macardi 😉