Rice Pudding with Coconut Cream and Golden Rasins


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.




30 min


20 min


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