Three Guys From Miami: Cuban and Spanish Food Recipes
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.

Coconut Rice Pudding -- 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: "Three Guys From Miami Cook Cuban" Copyright ©2004 All Rights Reserved.

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

"Three Guys From Miami Cook Cuban" is now available as a Kindle eBook.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes more than 24 new photos of the prepared dishes.

FREE PREVIEW HERE

"Three Guys From Miami Cook Cuban"

NOW AVAILABLE AS A KINDLE EBOOK!

MORE THAN 30,000 PRINT COPIES SOLD



People who liked this recipe also liked:

Three Guys From Miami Show You How to Make the Best Cuban, Spanish, and Latin American Food!

About Us/Contact | Home Page | Search Recipes | Cookbooks
THE RECIPES:

Drinks | Appetizers | Salads | Main Dishes
Soups | Side Dishes | Desserts | Index

NEW!

Photo Search

Search or Browse All of the Recipes by Photo

Copyright 1996-2011
iCuban logo

Visit All of Our Sites:

iCuban.com | Cuban-Food-USA.com | Cuban-Christmas.com | Three Guys From Miami

About Us/Contact Us | Legal and Privacy Policy

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raśl Musibay, Glenn Lindgren, and Jorge Castillo
Check out The Three Guys From Miami's Google+ Fan Page