Arroz con Coco (Cuban Coconut Rice Pudding)

Randy Mayor; Jan Gautro

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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)

Preparation

  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.
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Arroz con Coco (Cuban Coconut Rice Pudding) Recipe at a Glance
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