Experience the creamy flavors of Cuban-style arroz con leche de coco, a comforting coconut rice pudding that blends coconut milk and rice. Simmered with cinnamon, sugar, and a hint of lemon zest, this family favorite and indulgent treat blends coconut milk with tender long-grain rice.
Toasted coconut flakes and ground cinnamon for garnish
Instructions
In a saucepan, add the rice with water, lemon zest and cinnamon stick. Cook until the rice is soft, about 10-15 minutes.
Remove the cinnamon stick and drain off any excess water. (Most of the water should be absorbed into the rice.) Place saucepan back on the stove.
Add coconut milk, sugar, salt, and vanilla extract to rice and cook over low heat, uncovered, stirring occasionally until thick, for about 30-40 minutes.
Remove from heat. Serve, top with coconut flakes, and sprinkle with ground cinnamon. Enjoy!
Notes
*To use leftover cooked white rice, just skip to step 3 in the recipe but keep in mind that the texture of the pudding may vary depending on the type of rice used and how it was cooked. Adjustments to the ingredients and cooking time may be necessary to achieve the desired consistency.