Prep 15 mins
Cook 50 mins
I got this recipe from a blogspot called "Mysterious Bolivia". I have no idea whether Bolivia is any more mysterious than the rest of the planet, but judging by this recipe, they sure can cook there! I used the whole can of coconut milk, on the theory that there's no such thing as too much coconut. I use basmati rice. Be forewarned: this is rich, rich, rich!
- 1 lb rice
- 4 cups water
- 1 stick cinnamon
- 1 (15 ounce) can evaporated milk
- 1 (12 ounce) sweetened condensed milk
- 1 cup whole milk
- 0.5 (15 ounce) can coconut milk
- 1⁄2 cup raisins
- 1⁄2 cup sliced almonds
- 1⁄2 cup walnuts (pieces)
- 3 tablespoons flaked coconut
- 5 whole cloves
- 1 stick cinnamon
- 1 pinch salt
- ground cinnamon, and whipped cream for garnishing (optional)
- Put the 4 cups of cold water and the rice in a pot to soak for 10 minutes.
- At high heat add to the pot the cinnamon stick, cloves, salt, coconut milk and wait 5 minutes after it starts boiling.
- Turn the burner to low and stir with a wooden spoon being careful not to let any thing stick to the bottom of the pot.Add the condensed and evaporated milk, coconut milk, let boil for about 10minutes more until it thickens, stirring time to time.
- Add raisins, Almonds, Walnuts and regular milk, stir with a wooden spoon.
- Wait 5 more minutes and remove the mixture from the heat and put in a deep baking dish.
- Carefully remove the cinnamon stick.
- Sprinkle the top with ground cinnamon and coconut flake, cover the dish with foilpaper, set in the oven, and bake for 20 minutes at 325°F.
- Serve in individual cups , use ground cinnamon and whipped cream for garnishing serve with wafers.
I made a half recipe, skipped the nuts and made DH's entire day. This got 10 fingers up from him (I made it with sugar so didn't have any myself) and an ear to ear grin. There wasn't a single thing that he could find fault with and he's not shy about telling me if there is something he thinks could be better. This guy is picky to the max so consider his 10 finger spread an Oscar award for this recipe. Made for PAC, Fall 2012.
I feel bad only rating this 3 stars, but it just didn't suite our tastes. My kids really liked it, especially my 2-year-old, but my husband and I thought it was just ok. Neither of us has every had rice pudding, so I don't really have anything to compare it to. I will do a little research and see if it turned out the way it was supposed to. Made for Spring 2013 PAC. UPDATE: After reheating this to use after lunch today, I decided to bump this up to four stars. The flavors are much better after blending in the fridge over night. I think I just didn't know what to expect with rice pudding. I thought it would be more like Tapioca Pudding. Thanks for giving me something new to try out!