The 4th Edition of "Is My Blog Burning?" is today, Sunday May 23th. Pim is hosting this installment. The theme is: "Around The World In A Bowl Of Rice".
I've finally decided to join in the fun. What to make for the occasion has been based on whatever ingredients I already had in my pantry and on ease of preparation. It’s a lazy Sunday. After yesterday's party I was not up for a big cooking production.
My mother has made this recipe for thirty plus years with fresh coconut flesh and milk. Grated and processed (think elbow grease and cheesecloth) painstakingly by hand. Its a whole day affair.
Others, for convenience, especially around the holidays, use Coconut Cream, canned, such as Coco Lopez. I've used canned Thai Coconut Milk. So, here goes:
Warm Coconut Rice Pudding
(Arroz Con Dulce)
3 cups water
1 teaspoonful salt
1 teaspoonful cloves
1 tablespoonful grated ginger (fresh please!)
1 14-oz can coconut milk (I used Thai)
1 cup regular, uncooked, short-grain rice (Goya)
3/4 cup sugar
1 teaspoon cooking oil (canola)
1/2 cup golden raisins
Soak rice in water for two hours. Drain. In a deep sauce pan bring three cups of water with salt, cloves and ginger to a boil (I use these Japanese Tea Bags to contain the cloves and ginger for easy removal. You may use cheesecloth or just strain liquid after boiling)
Add rice, raisins, coconut milk, sugar, and oil. Stir well. Cook covered over medium-low heat for about twenty to thirty minutes or until rice is cooked and has absorbed all liquid. Creamy, even a tad wet but not runny (as long as you do not overcook the rice you can't ruin this dish). Pour onto a shallow platter or individual bowls. Sprinkle ground cinnamon and serve warm.
This dessert will keep for several days in the refrigerator (delicous cold too!) but I promise you it won't last overnight. ;-) Enjoy!
