This Arróz con Leche de Coco is a traditional dessert from the department of Chocó in Colombia. The coconut adds a wonderful flavor to classic rice pudding. Serving a homemade dessert is a special treat, not a daily occurrence in my house, so to me, it better be worth the extra calories.
Buen provecho!
Ingredients:
6-8 servings
1 cup rice, rinsed
4 cups water
Pinch of salt
2 cups whole milk
1 can (12 oz) of coconut milk
1/4 cup cream of coconut
1 can (14 oz) sweet condensed milk
1/2 cup raisins
Directions:
1. Place the rice and the water in a large saucepan. Bring to a boil over medium heat and cook for about 5 minutes.
2. Reduce the heat to medium-low, add the salt and stir well. Cook uncovered for approximately 30 minutes.
3. Reduce the heat to low and add the milk, coconut milk, cream of coconut and condensed milk. Stir with a wooden spoon. Cook for 1 hour, or until the rice pudding thickens to desire consistency.
4. Add the raisins and stir well, remove from heat, and let it cool at room temperature. The consistency should be very creamy. Refrigerate for a least 1 hour or overnight.
{ 6 comments… read them below or add one }
What a perfectly made, perfectly classic classic!
I’ve been making my mother’s recipe for years….never thought to use coconut products in it. This is a triple threat coconut dessert! Condensed milk, the coconut creme AND the coconut milk. A delight, Erica!
This is so tropical wit the addition of the coconut prods. I gained weight just reading the ingredients..HeHe! Delicioso!
this looks marvelous, erica, and believe it or not, i think the raisins are a great touch. i’m surprising myself by admitting that!
Thank you everyone!
This looks really tasty, though I can see why you recommend only occasionally enjoying it. Coconut milk is so rich!