Cuban Coconut Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A low fat version of a Cuban rice pudding. I Love the flavors of coconut, and ginger together Ingredients:
3 cups water |
1 cup short grain rice |
4 whole cloves |
1 (2 inch) piece of vanilla bean, split lengthwise |
1 (2 inch) cinnamon stick |
1 (14 oz) 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 tbsp. chopped crystallized ginger |
1 tspp. grated lemon rind |
dash of salt |
1/2 tsp. ground cinnamon (optional) |
Directions:
1. Place water and rice in a large saucepan.
2. Place cloves, vanilla and cinnamon on a double layer of cheesecloth.
3. Gather edges of cheesecloth together; tie securely.
4. Add to rice mixture.
5. Bring to a simmer over medium heat, stirring frequently.
6. Reduce heat to low; cook for 20 minutes or until rice is tender and liquid is almost absorbed.
7. Stir in milks and raisins; cook for 10 minutes; stirring
8. frequently.
9. Stir in ginger, rind, and salt and cook for 5 minutes, stirring frquently.
10. Remove cheesecloth with spices.
11. Pour rice mix into a bowl or individualized bowls; cover surface of pudding with plastic wrap.
12. Chill.
13. Sprinkle with cinnamon if desired.
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