Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1 can of sweetened condensed milk (14 oz)
- 1 cinnamon stick
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1/2 cup of raisins (optional)
- 1/4 cup of shredded coconut (optional)
Special equipment needed:
- Large saucepan
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and drain well.
2. In a large saucepan, combine the rice, water, and cinnamon stick. Bring to a boil over medium-high heat.
3. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes or until the rice is tender and the water has been absorbed.
4. Remove the cinnamon stick and stir in the coconut milk, sweetened condensed milk, vanilla extract, and salt.
5. Add the raisins and shredded coconut (if using) and stir well.
6. Cook over medium heat, stirring frequently, for 10-15 minutes or until the mixture has thickened and the rice is creamy.
7. Remove from heat and let cool for 10-15 minutes.
8. Serve warm or chilled, garnished with additional shredded coconut and cinnamon if desired.
Time:
Preparation time: 5 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering, and medium heat for cooking.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Per serving (based on 8 servings):
Calories: 337
Fat: 13g
Saturated Fat: 10g
Cholesterol: 21mg
Sodium: 160mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 28g
Protein: 7g
Substitutions for ingredients:
- You can use brown rice instead of white rice for a healthier option.
- If you don't have sweetened condensed milk, you can use evaporated milk and sugar instead.
- You can use almond milk or soy milk instead of coconut milk for a dairy-free option.
- You can use dried cranberries or chopped dates instead of raisins.
Variations:
- Add a pinch of ground nutmeg or cardamom for a different flavor.
- Use coconut cream instead of coconut milk for a richer and creamier texture.
- Add chopped nuts such as almonds or cashews for a crunchy texture.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent the rice from sticking together.
- Stir the mixture frequently to prevent the rice from sticking to the bottom of the saucepan.
- If the mixture is too thick, add a little more coconut milk or water to thin it out.
Storage instructions:
Store the leftover coconut arroz con leche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the coconut arroz con leche in a saucepan over low heat, stirring frequently, until heated through.
Presentation ideas:
Serve the coconut arroz con leche in individual bowls or glasses and garnish with shredded coconut and cinnamon.
Garnishes:
Shredded coconut, cinnamon, chopped nuts, fresh berries.
Pairings:
This dessert pairs well with a cup of coffee or tea.
Suggested side dishes:
This dessert can be served as a standalone dish.
Troubleshooting advice:
- If the rice is not cooked through, add a little more water and continue cooking until tender.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
- If the mixture is too thick, add a little more coconut milk or water to thin it out.
Food safety advice:
- Make sure to cook the rice thoroughly to prevent foodborne illness.
- Store the leftover coconut arroz con leche in the refrigerator and consume within 3 days.
Food history:
Arroz con leche is a traditional dessert in many Latin American countries, and it is believed to have originated in Spain. The addition of coconut milk is a variation that is popular in the Philippines.
Flavor profiles:
This dessert is sweet, creamy, and has a subtle coconut flavor.
Serving suggestions:
Serve the coconut arroz con leche as a dessert after a meal or as a sweet snack.
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Region: Spanish