Arroz con Coco (Cuban Coconut Rice Pudding)

  • spikel Posted: 02/19/11
    Worthy of a Special Occasion

    Yummy! I make it without the ginger and it turns out even better! I also sometimes add cranberries instead of raisins and it's good that way too.

  • ataborda Posted: 02/15/11
    Worthy of a Special Occasion

    I loved this recipe. Part of cooking is altering a recipe to fit your personal tastes and that doesn't mean it is a bad recipe. I left out the cloves, used vanilla extract and I agree that it did need a bit more water to start. The rice was still pretty undercooked after all the water was absorbed. It also took longer than the cooking instructions but not so much that I would not make it again. I got rave reviews over this recipe and the taste. If you are super into coconut it doesn't really come through in the taste so it could use extract or shredded coconut to play up the flavor a bit.

  • gunnercade Posted: 05/05/12
    Worthy of a Special Occasion

    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.


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