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Arroz con Coco (Cuban Coconut Rice Pudding)

Randy Mayor; Jan Gautro
Yield 8 servings (serving size: 1/2 cup)
This rice pudding comes from the author's Cuban friend who uses starchy, short-grain Valencia-style rice to achieve a creaminess reminiscent of risotto. Valencia-style rice can be found at most supermarkets; you can also use a short-grain rice like Arborio or Japanese white rice.


  • 3 cups water
  • 1 cup short-grain rice (such as Arborio)
  • 4 whole cloves
  • 1 (2-inch) piece vanilla bean, split lengthwise
  • 1 (2-inch) cinnamon stick
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/2 cup evaporated fat-free milk
  • 1/2 cup light coconut milk
  • 1/2 cup golden raisins
  • 1 tablespoon chopped crystallized ginger
  • 1 teaspoon grated lemon rind
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon (optional)

Nutrition Information

  • calories 286
  • caloriesfromfat 3 %
  • fat 1 g
  • satfat 0.7 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 7 g
  • carbohydrate 61.9 g
  • fiber 0.8 g
  • cholesterol 7 mg
  • iron 1.7 mg
  • sodium 95 mg
  • calcium 184 mg

How to Make It

  1. Place water and rice in a large saucepan. Place cloves, vanilla, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add to rice mixture. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low; cook 20 minutes or until rice is tender and liquid is almost absorbed.

  2. Stir in milks and raisins; cook 10 minutes, stirring frequently. Stir in ginger, rind, and salt; cook 5 minutes, stirring frequently. Remove cheesecloth with spices. Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired.