Puerto Rican Rice Pudding

Ingredients

In this adaptation of the Indian Kheer to Puerto Rican cuisine, the main difference lies in the flavors and ingredients used. While the original Kheer is made with milk, cardamom, and almonds, the Puerto Rican Rice Pudding incorporates coconut milk, cinnamon, and vanilla for a tropical twist. The use of condensed milk adds a rich sweetness to the dish, making it a decadent treat. We alse have the original recipe for Kheer, so you can check it out.

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) condensed milk 1 cup (240ml) condensed milk
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (for garnish) 1/4 teaspoon ground cinnamon (for garnish)
• 1/4 cup (30g) raisins (optional) 1/4 cup (30g) raisins (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 48g, 25g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, combine the rice, coconut milk, water, and cinnamon stick. Bring to a boil over medium heat.
2. 2.
   Reduce the heat to low and simmer, stirring occasionally, for about 20 minutes or until the rice is cooked and the mixture has thickened.
3. 3.
   Remove the cinnamon stick from the saucepan and discard.
4. 4.
   Stir in the condensed milk and vanilla extract. Cook for an additional 5 minutes, stirring constantly.
5. 5.
   Remove from heat and let the pudding cool to room temperature.
6. 6.
   Once cooled, refrigerate for at least 2 hours or until chilled.
7. 7.
   Serve the Puerto Rican Rice Pudding chilled, sprinkled with ground cinnamon and optional raisins.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Condensed milk — Use sweetened condensed milk for the desired level of sweetness in the pudding.
• Cinnamon stick — If you don't have a cinnamon stick, you can substitute with 1/2 teaspoon of ground cinnamon.

Tips & Tricks

• For a tropical twist, add a handful of shredded coconut to the pudding while it simmers.
• If you prefer a smoother texture, blend half of the cooked rice mixture before adding the condensed milk and vanilla extract.
• Soak the raisins in warm water for 10 minutes before adding them to the pudding to plump them up.

Serving advice

Serve the Puerto Rican Rice Pudding chilled in individual bowls or dessert glasses. Sprinkle a pinch of ground cinnamon on top for an extra touch of flavor and garnish with a few raisins, if desired.

Presentation advice

To enhance the presentation, you can serve the Puerto Rican Rice Pudding in coconut shells or small coconut bowls. Decorate with a sprinkle of ground cinnamon and a fresh mint leaf for an elegant touch.