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.
The classic rice pudding -- with the great tropical flavor of coconut.
INGREDIENTS:
2 cups uncooked white riceAdd 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.
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Drinks | Appetizers | Salads | Main Dishes| Soups | Side Dishes | Desserts | Index
Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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