A Coconut Milk Rice You Will Love

This coconut milk rice recipe is very tempting. Although it is a very simple dish to make, the result is spectacular.

So, if you are a lover of traditional rice pudding, you can’t miss this version. It is a recipe of Latin American origin.

In fact, depending on the country you visit, you can find it there, from savoury to sweet. Here we are going to prepare a dessert type.

To prepare this simple coconut milk rice recipe you´ll need the following:

Ingredients

For the preparation of this appetising dish follow these directions:

In a saucepan put the rice, lemon zest, orange zest, cinnamon stick, whole milk and coconut milk. You can change the proportions of the milks to your liking. In the end, it should add up to one litre for every 100 g of rice.
Heat over medium heat for about 45 minutes. This should never come to the boil in big gushes -small ones, yes- or else it will burn and become unusable.
Stir everything frequently.
In the end, our coconut rice pudding should be soft. With the right proportion of milk. It should be neither too liquid nor too solid, either. Bear in mind that, once it is cold, it will thicken quite a lot so, during cooking, it should look a bit liquefied to the eye.
Once it is done, turn off the heat and add the sugar and butter and mix well.
Then put the coconut rice pudding into individual bowls.
Discard the shells and cinnamon sticks.
Sprinkle each bowl with a little ground cinnamon and leave to warm for about 15 minutes at room temperature.
Put in the fridge and leave for at least 4 hours. Until completely cooled. If we leave it overnight, even better.

If you wish, you can add dry fruits such as raisins or apricots. Serve in a large serving dish or in individual portions.

To get the nicest creamy texture of the rice you have the following recommendations:

Wash the rice well to remove the starch.
Put it under the tap with a strainer until the water comes out transparent.
First boil the rice in water for a few minutes before cooking it in the milk. This saves cooking time.
So that the sugar does not burn, it should be added in the last 5 minutes of cooking, at which point you should keep stirring.
Very important: cook it over a medium-low heat so that the rice does not absorb the milk too quickly and does not become dry. This is why we must remove it from the heat when it is still a little liquid, because when it cools it continues to absorb milk and becomes more dense.

The creaminess of the milks and the crunchiness of the shredded coconut give this dessert the perfect balance.

This recipe is for a delicious dessert most widespread around the world. Indeed, it is one of the most traditional in each country.

It has always been a very common dish during Lent, but it can be eaten anytime of the year.
Coconut milk rice is healthy, since the addition of coconut makes the rice fibre-rich that helps speed up the metabolism. It is considered ideal for your weight loss diet. According to health experts, coconut consumption is good for digestion, stress relief, immune system strengthening and maintaining healthy skin and hair.
Both rice and milk are high in vitamins of different types and minerals. Therefore, when consumed together, with low or no sugar content, they can promote cell repair and skin freshness.
Rice pudding is one of the most traditional desserts in each country, but it really has its origins in Asia, spread throughout Europe and Africa and reached America in the 15th century due to trade and migrations.
This dessert is perfect to end a lunch or dinner or as a mid-afternoon snack.