Puerto Rican-Style Coconut Rice Pudding
with Toasted Coconut | 2 servings
This is a coconutty twist on the delicious Puerto Rican comfort food, arroz con leche. Warm and comforting, this mildly sweet and aromatically spiced rice pudding is usually made with milk or sweetened condensed milk. We opted for coconut milk to complement the toasted coconut topping and make this dairy-free.
Nutrition values are representative of a 1/2 bundle serving
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Coconut Milk
(Contains Tree Nuts)
¾ cup
Jasmine Rice
¼ cup
Shredded Coconut
(Contains Tree Nuts)
1 tablespoon
Warming Spice Blend
2 tablespoon
Brown Sugar
Nutrition Values
Instructions
Melt 2 TBSP butter in a small pot over medium-high heat. Add rice and cook, stirring occasionally, until rice is toasted and butter is absorbed, 2-3 minutes. Stir in 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Meanwhile, melt 1 TBSP butter in a small pan over medium-high heat. Add coconut flakes and 2 tsp white sugar. Cook, stirring occasionally, until coconut is lightly browned and fragrant, 2-3 minutes. Remove pan from heat. Once rice is done, fluff with a fork; stir in 2 TBSP butter, coconut milk, brown sugar, 1½ tsp Warming Spice Blend, and 2 TBSP white sugar. Cook over low heat, stirring occasionally, until mixture has thickened slightly, 3-5 minutes (it will continue to thicken as it cools!). Divide between shallow bowls; top with toasted coconut and a pinch of remaining Warming Spice Blend. Serve immediately.
