Ingredients with Measurements:
- 1 cup of short-grain rice
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1 can of condensed milk (14 oz)
- 1 teaspoon of vanilla extract
- 1 cinnamon stick
- 1/4 teaspoon of salt
- 1/2 cup of raisins
- 1/2 cup of shredded coconut
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a large pot, add the rice, water, coconut milk, condensed milk, cinnamon stick, vanilla extract, and salt. Stir well to combine.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
4. Simmer the rice pudding for 20-25 minutes, stirring occasionally, until the rice is cooked and the mixture has thickened.
5. Remove the pot from the heat and discard the cinnamon stick.
6. Stir in the raisins and shredded coconut.
7. Let the rice pudding cool for 10-15 minutes before serving.
- Time:
Preparation time: 5 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-low heat
Serving size:
- This recipe makes 4-6 servings.
Nutritional information:
- Calories: 440
- Fat: 20g
- Carbohydrates: 62g
- Protein: 7g
- Fiber: 2g
- Sugar: 39g
- Sodium: 250mg
Substitutions for ingredients:
- You can use long-grain rice instead of short-grain rice.
- You can use regular milk instead of condensed milk, but the pudding will be less sweet.
- You can use any dried fruit or nuts instead of raisins.
Variations:
- You can add a pinch of ground nutmeg or cardamom for extra flavor.
- You can use brown sugar instead of condensed milk for a healthier option.
- You can add a splash of rum or brandy for a boozy twist.
Tips and tricks:
- Stir the rice pudding occasionally to prevent it from sticking to the bottom of the pot.
- If the pudding is too thick, add a splash of milk or water to thin it out.
- You can serve the rice pudding warm or chilled.
Storage instructions:
- Store the rice pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the rice pudding, add a splash of milk or water and microwave it for 1-2 minutes, stirring occasionally.
Presentation ideas:
- Serve the rice pudding in individual bowls or glasses.
- Top the pudding with extra shredded coconut or chopped nuts.
Garnishes:
- Shredded coconut
- Chopped nuts
- Cinnamon powder
Pairings:
- Fresh fruit
- Whipped cream
- Ice cream
Suggested side dishes:
- Grilled pineapple
- Mango salsa
- Fried plantains
Troubleshooting advice:
- If the rice pudding is too soupy, cook it for a few more minutes until it thickens.
- If the rice pudding is too dry, add more milk or water to thin it out.
Food safety advice:
- Make sure to cook the rice pudding thoroughly to prevent any foodborne illnesses.
- Store the pudding in the refrigerator to prevent spoilage.
Food history:
- Sarazzu-Style Coconut Rice Pudding is a traditional dessert from the Caribbean island of Aruba.
Flavor profiles:
- Sweet, creamy, and coconutty.
Serving suggestions:
- Serve the rice pudding as a dessert after a Caribbean-inspired meal.
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Region: Indian