Rice Pudding with Coconut Cream and Golden Rasins
Ingredients
| 2 and 1/2 cups medium grain white rice | ||
| 4-5 cups water, divided. plus more water for soaking | ||
| 8 whole cloves | ||
| 1/2 cup roughly chopped fresh ginger | ||
| 4 cinnamon sticks | ||
| 1 tbs salt | ||
| 1 (12-15 oz) can of coconut cream | ||
| 1 cup golden raisins | ||
| 1 (12-15 oz) can of coconut milk | ||
| 1/2 tsp ground cinnamon |
This is a unique recipe for rice pudding flavored with cloves, cinnamon, ginger, golden raisins and coconut cream.
- In a large sauce pan or dutch oven, combine 3 cups of the water, cloves, ginger, cinnamon sticks and salt and lightly boil, covered for 15 minutes.
- Remove all the spices except for 1 cinnamon stick.
- Add the coconut cream and 1 cup of water.
- Stir and lightly boil for 10 minutes, stirring occasionally.
- Add the rice and make sure there is enough water to just cover the rice. If not add more water.
- Stir in the raisins, cover and cook over medium heat until almost dry.
- Do not stir until done, about 15 minutes
- This dish is to be served cold.
- Note; coconut cream is available in many Latin and Asian markets. It is much thicker that coconut milk.
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