Coconut Rice Pudding Recipe

Glenn: The traditional rice pudding of Cuba, arroz con leche, is a year-round favorite. Far from a gourmet dish, it's a true Cuban "soul" food. Every Cuban grew up eating this dish regularly.

Jorge: Arroz con leche is a great way to welcome someone to your home. It's not fancy, but serving it to your guests is like saying, "you're part of our family."

Raúl: And who can resist something that is so sweet, fragrant, and soul satisfying?

Jorge: Are you sure you're not talking about Glenn's first girlfriend?

Glenn: As sweet as my first girlfriend may have been, this recipe takes the dream of the perfect arroz con leche one step further.

Jorge: Yes, this one features the great tropical flavor of coconut, a taste that takes the ordinary to those heights of soul-satisfying goodness to which Cuban food fanatics can only dream.

How to Make the Best Arroz Con Coco

Coconut Rice Pudding – Arroz Con Coco

By Three Guys From Miami

Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour 10 minutes
Yield: 6-8 servings

The classic rice pudding – with the great tropical flavor of coconut.

INGREDIENTS:

2 cups uncooked white rice
4 cups water
1 lemon peel
2 cinnamon sticks
1/2 teaspoon salt
2 cups unsweetened coconut milk (Conchita is an excellent brand)
3 cups whole milk
1 cup sweetened coconut flakes
1 cup cane sugar
2 cups heavy (whipping) cream
cinnamon for garnish

Place the rice, water, lemon peel, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat to low, and cook uncovered until the rice is soft, about 25 minutes or so. Remove the lemon peel and cinnamon sticks.

Add the coconut milk, whole milk, shredded coconut, and sugar to the rice and cook over very low heat, uncovered, stirring frequently until thick, about 1 hour. At this point the rice should be very sticky with most of the milk absorbed. TIP: Keeping the heat low will reduce the number of stirrings.

Now, gently stir in the heavy cream and continue cooking over low heat, just long enough to warm the rice completely.

Sprinkle with cinnamon and serve immediately.

This recipe and editorial content from the book: "Three Guys From Miami Cook Cuban."

No copying or commercial duplication of any content (including photos) without the
express written permission of the authors and proper attribution.

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