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Catholic Recipe: Rice and Coconut Pudding

    INGREDIENTS

  • 1 cup rice
  • 1 quart water
  • 6 cups coconut milk, divided
  • 1/4 teaspoon ground ginger
  • 6 cinnamon sticks
  • 1 1/4 teaspoons salt
  • 1 cup sugar
  • 1 cup seedless raisins
  • 1 teaspoon ground cinnamon
  • Details

  • Serves: 12
  • Prep Time: 3-3 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Puerto Rico

Also Called: Arroz con Coco

DIRECTIONS

Soak rice 2 hours in 1 quart water; drain. Combine 5 cups coconut milk, ginger, cinnamon, salt in a saucepan. Cook 30 minutes without stirring. Add sugar, raisins, remaining cup coconut milk; mix thoroughly. Cook 40 minutes, turning rice from side to center of pan every 10 minutes. Pour into serving dish. Dust with ground cinnamon. Serve immediately. Yield, 12 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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