Port Royal Rice Pudding
Rice pudding be an old and favorite thing. For the Raiders Of The Lost Pantry Contest I've added Caribbean flavors sure to please any pirate. I see no reason why some of the water couldn't be replaced with a splash of Capt'n Morgan's best but that be up to ye matey! The recipe, as written, do be fit for the family. I've used lime and coconut in part and yes that infamous song do be stuck in me head, Arrrrrrr. The prep time be only soaking the rice on yer galley counter. *EDIT I have updated the ingredient amounts since the 2 original contest reviews where posted.
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INGREDIENTS
Nutrition- 2 1⁄2cups water
- 1cup arborio rice
- 2(12 ounce) cans evaporated milk
- 1
- 1
- 1⁄4cup desiccated coconut (unsweetened)
- 1⁄2teaspoon salt
- 1
- 1⁄4cup raisins (soaked in enough rum -Malibu is good- to plump the raisins, discard the rum not absorbed or add it t)
- 1⁄2
- 1 1⁄2teaspoons rum extract (ye may wish to skip this or alter the amount if ye have chosen to use the real stuff!)
- 1teaspoon vanilla extract
Garnish
- finely shredded fresh lime zest
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DIRECTIONS
- Mix the water and rice in large saucepan. Let stand at room temperature for 2 hours.
- Add evaporated milk, cinnamon stick, ginger, lime peel and juice, desiccated coconut and salt to rice mixture; bring to a boil. Reduce heat to medium-low. Stir in sugar and raisins.
- Continue cooking for 40 to 45 minutes, stirring occasionally until rice is tender and mixture is smooth. You may need to add more water if rice mix is getting too dry or stiff and is not yet cooked to tender.
- Discard cinnamon stick, ginger and lime peel. Stir in the sweetened shredded coconut and rum extract if using in place of the rum. Spoon into dessert cups. Cover and refrigerate for at least 2-3 hours. Sprinkle with ground cinnamon and fine grated lime zest before serving.
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