Coconut Rice Pudding Arroz Con Coco Recipes

KOZY'S CREAMY COCONUT RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
• Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
• Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.

COCONUT RICE PUDDING

Steps:

• In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

COCONUT RICE (ARROZ CON COCO)

Steps:

• Place the rice, 3/4 cup of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.
• Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.

ARROZ CON COCO: COCONUT RICE

Steps:

• Place the rice, 2 cups of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.
• Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.

COCONUT RICE: ARROZ CON COCO

Steps:

• Place the coconut milk in a heavy saucepan over medium heat and bring to a boil.
• Simmer the coconut milk, uncovered, until the liquid has evaporated and the coconut solids start to separate from the oil. Continue to cook, stirring constantly, until the coconut solids have turned a dark golden brown color.
• Stir the rice and the raisins into the pot with the coconut milk. Add the water, the salt, and the sugar, and mix well.
• Bring the water to a boil, then lower the heat and simmer the rice, covered, for about 15 to 20 minutes. Turn off the heat and let the rice remain on the stove for another 5 to 10 minutes, covered.
• Fluff the rice and serve.

COCONUT RICE PUDDING - ARROZ CON COCO

Steps:

• Place the rice, water, lemon peel, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat to low, and cook uncovered until the rice is soft, about 25 minutes or so. Remove the lemon peel and cinnamon sticks.
• Add the coconut milk, whole milk, shredded coconut, and sugar to the rice and cook over very low heat, uncovered, stirring frequently until thick, about 30 min to one hour. At this point the rice should be very sticky with most of the milk absorbed. TIP: Keeping the heat low will reduce the number of stirrings.
• Now, gently stir in the heavy cream and continue cooking over low heat, just long enough to warm the rice completely.
• Sprinkle with cinnamon and serve immediately.

COCONUT RICE PUDDING

Steps:

• Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.

ARROZ CON TRES LECHES RECIPE BY TASTY

Steps:

• Place the rice in a fine-mesh strainer and thoroughly rinse under cool water for about 5 minutes, or until the water runs clear. Let the rice sit in the strainer for 3-5 minutes to dry slightly.
• Transfer the rice to a 4-quart pot. Add the sugar and stir to coat the rice, then add the whole milk, salt, and ¾ cup (180 ml) coconut milk.
• Use a paring knife to split the vanilla bean pod in half lengthwise, then scrape out the seeds. Add the seeds and scraped pod to the pot with the rice.
• Cook the rice mixture over medium heat, stirring to scrape the bottom and sides of the pot often to prevent sticking or burning, until al dente, about 25 minutes. Add the sweetened condensed milk and continue cooking until tender, but not mushy, about 10 minutes more.
• Remove the pot from the heat and stir in ¼ cup coconut milk and the butter until fully incorporated.
• If serving the pudding warm, cover the pot until ready to serve. Otherwise, transfer the rice pudding to a small glass baking dish. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Let cool at room temperature for 20-30 minutes, then transfer to the refrigerator for at least 2 hours, or overnight.
• Meanwhile, make the toasted cinnamon: Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.
• Place the cinnamon sticks on the prepared baking sheet and toast in the oven for 5-7 minutes, or until dark brown and fragrant. Remove from the oven and let cool for 5 minutes. Reduce the oven temperature to 300°F (150°C).
• Transfer the cinnamon sticks to a spice grinder or blender and grind into a fine powder. Transfer the ground toasted cinnamon to a small jar or airtight container and keep at room temperature in a cool dry place for up to 1 month.
• Make the citrus-infused raisins: Add the raisins, orange peel, cinnamon stick, cloves, and hot water to a 4-cup heatproof bowl and let steep for at least 20 minutes, up to overnight.
• Toast the coconut: Spread the coconut in a single layer on a small rimmed baking sheet and toast in the oven until golden brown, 7-10 minutes.
• When ready to serve, transfer the pudding to a large bowl if not still in the pot (remove and discard the vanilla bean pod). Stir in the remaining ½ cup coconut milk until just incorporated, adding more as needed to reach your desired consistency.
• Divide the pudding between serving bowls or glasses. Place a teaspoon of the ground cinnamon in a fine-mesh sieve and dust evenly over the pudding. Sprinkle the toasted coconut and citrus-infused raisins on top and a drizzle with sweetened condensed milk.
• Enjoy!

COCONUT RICE PUDDING

Steps:

• In a medium saucepan, bring the water to a boil; add stick cinnamon and lime peel.
• Reduce heat, simmer covered, for 5 minute.
• Add rice; return to boiling.
• Simmer, covered, for 20 min., or until all the liquid is absorbed and the rice is tender.
• Stir in the milk, sugar and salt. Simmer over medium to low heat, stirring frequently, for 40 minute or until most of the liquid is absorbed.
• Remove from heat. Discard cinnamon and lime peel.
• Preheat broiler.
• In a medium bowl, combine egg yolks and vanilla.
• Spoon a few tablespoonsof the hot rice mixture into egg yolk mixture.
• Stir egg yolk mixture and 1 1/4 cups shredded coconut back into rice mixture.
• Transfer rice mixture to a 2-quart square baking dish. Top with remaining 1/2 cup coconut and the butter pieces; sprinkle with ground cinnamon.
• Broil for 3-4 minute or until coconut is golden brown.
• Serve warm.

COCONUT-RAISIN RICE PUDDING

Steps:

• Place butter in 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the eggs, milk, sugar, vanilla, nutmeg and salt. Stir in the rice and raisins. Transfer to prepared baking dish. bake, uncovered, at 325° for 30 minutes; sprinkle with coconut. Bake 10-15 minutes longer or until a thermometer reads 160°. Serve warm. Refrigerate leftovers.

COCONUT RICE DESSERT

Steps:

• Rinse rice and cook in rice cooker.
• In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar.
• Cook over medium heat, stirring constantly, until thickened, about 20 minutes.
• Wilt banana leaves over low heat on electric stove.
• Line a 13 X 9 X 2 inch baking pan.
• Preheat electric oven to 350 degrees F.
• Put cooked rice into a large bowl.
• Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice. Put into prepared pan.
• Top with the reserved 1/2 cup coconut milk mixture.
• Bake for 20 minutes, then broil for five minutes to set topping.
• Cut into small pieces.