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Arroz con Leche de Coco
A creamy and rich coconut milk rice pudding, a beloved dessert in El Salvador. It's infused with cinnamon and often garnished with toasted coconut flakes.
ð§ ææ
- 1 cup Arborio or medium-grain rice
- 2 cans Full-fat coconut milk(13.5 oz each)
- 2 cups Water
- 3/4 cup Granulated sugar(adjust to taste)
- 2 whole Cinnamon sticks
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1/4 cup Toasted coconut flakes(for garnish (optional))
ðšâð³ äœãæ¹
- 1
Rinse the rice under cold water until the water runs clear. Drain well.
- 2
In a large saucepan, combine the rinsed rice, coconut milk, water, sugar, cinnamon sticks, and salt.
- 3
Bring the mixture to a boil over medium-high heat, stirring occasionally.
- 4
Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes, stirring every 5-10 minutes to prevent sticking.
- 5
The rice should be tender and the mixture should have thickened to a creamy consistency.
- 6
Remove from heat. Discard the cinnamon sticks. Stir in the vanilla extract.
- 7
Serve warm or chilled. Garnish with toasted coconut flakes if desired.
ð¡ ããã®ã³ã
- âStirring frequently is key to achieving a creamy texture and preventing the rice from sticking to the bottom of the pot.
- âFor a richer flavor, use only full-fat coconut milk.
- âTaste and adjust sugar before serving, as sweetness preferences vary.
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- Add a pinch of ground nutmeg for extra spice.
- Stir in some shredded pineapple for a tropical twist.