Coconut Rice Pudding (Arroz Con Leche De Coco)
Experience the creamy flavors of Cuban-style arroz con leche de coco, a comforting coconut rice pudding that blends coconut milk and rice. Simmered with cinnamon, sugar, and a hint of lemon zest, this family favorite and indulgent treat blends coconut milk with tender long-grain rice.
Ingredients
- 1/2 cup uncooked long-grain white rice*
- 1 1/2 cups water
- Zest from 1 lemon
- 1 cinnamon stick
- 2 cups full-fat coconut milk
- 1/3 cup granulated sugar (or more to taste)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Toasted coconut flakes and ground cinnamon for garnish
Instructions
- 1
In a saucepan, add the rice with water, lemon zest and cinnamon stick. Cook until the rice is soft, about 10-15 minutes.
- 2
Remove the cinnamon stick and drain off any excess water. (Most of the water should be absorbed into the rice.) Place saucepan back on the stove.
- 3
Add coconut milk, sugar, salt, and vanilla extract to rice and cook over low heat, uncovered, stirring occasionally until thick, for about 30-40 minutes.
- 4
Remove from heat. Serve, top with coconut flakes, and sprinkle with ground cinnamon. Enjoy!
Cook it from the original
This recipe comes from asassyspoon.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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