Puerto Rican Rice Pudding


4 cups whole milk
2 cups cooked white rice
1 cup sugar
3 tablespoons butter
1 tablespoon vanilla extract
1 tablespoon minced fresh ginger
1 teaspoon lemon zest
1 teaspoon ground cinnamon
1 cup coconut milk


1) Combine milk, rice, sugar, butter, vanilla, zest, and cinnamon in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until rice is very soft and liquid is mostly absorbed, about 60 minutes, stirring occasionally to prevent burning.

2) Add coconut milk to rice mixture; simmer until thick and creamy, stirring occasionally, about 15 minutes. Serve warm or chilled.

Site Map
Published by Starsol