Ingredients with Measurements:
- 1 cup long-grain white rice
- 1 can coconut milk (13.5 oz)
- 1 cup water
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 ripe long-leaved plantain, peeled and mashed
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins
- 1/4 cup shredded coconut
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
- Measuring cups and spoons
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a large saucepan, combine the rice, coconut milk, water, sugar, and salt. Stir well.
3. Bring the mixture to a boil over medium-high heat.
4. Reduce the heat to low and cover the saucepan with a lid. Simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Add the mashed plantain, vanilla extract, cinnamon, nutmeg, raisins, and shredded coconut to the rice mixture. Stir well.
6. Cover the saucepan again and cook for an additional 5-7 minutes, or until the plantain is heated through and the pudding is thick and creamy.
7. Remove the saucepan from the heat and let the pudding cool for a few minutes.
8. Serve the pudding warm or chilled in individual bowls.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 379
Fat: 16g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 156mg
Carbohydrates: 58g
Fiber: 2g
Sugar: 28g
Protein: 3g
Substitutions for ingredients:
- Long-grain white rice can be substituted with jasmine rice or basmati rice.
- Brown sugar or honey can be used instead of white sugar.
- Ground allspice can be used instead of nutmeg.
Variations:
- Add chopped nuts, such as almonds or pecans, for extra crunch.
- Use mashed sweet potato instead of plantain for a different flavor.
- Top the pudding with whipped cream or caramel sauce for a decadent dessert.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent the pudding from becoming too sticky.
- Stir the pudding occasionally while cooking to prevent it from sticking to the bottom of the saucepan.
- Adjust the amount of sugar to your taste preference.
Storage instructions:
Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pudding in individual bowls garnished with shredded coconut and raisins.
Garnishes:
Shredded coconut, raisins, chopped nuts, whipped cream, caramel sauce
Pairings:
Serve the pudding with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, roasted vegetables, grilled chicken
Troubleshooting advice:
- If the pudding is too thick, add a splash of milk or water to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure the rice is cooked thoroughly to prevent foodborne illness.
- Store the leftover pudding in the refrigerator and consume within 3 days.
Food history:
Rice pudding is a traditional dessert in many cultures, including Latin America and the Caribbean. Long-leaved plantain is a popular ingredient in Caribbean cuisine and adds a unique flavor to this recipe.
Flavor profiles:
Creamy, sweet, coconutty, with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the pudding as a dessert or a sweet breakfast dish.
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Region: Caribbean