Very creamy, very tasty. I made it with Splenda (1 1/2 cups for 1 1/2 cups of rice). I added 1 cup of shredded coconuts and will serve this with pineapple. Great, simple dessert for a summer dinner.
Arroz con Coco (Cuban Coconut Rice Pudding)
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.
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- Calories: 286
- Calories from fat: 3%
- Fat: 1g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 7g
- Carbohydrate: 61.9g
- Fiber: 0.8g
- Cholesterol: 7mg
- Iron: 1.7mg
- Sodium: 95mg
- Calcium: 184mg
- 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)
- 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.
- 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.
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