Coconut Rice Pudding

The first time I even heard the words “Rice Pudding” I was so confused. I was visiting a friend’s home and her mother offered it to us. I did not want to offend her so I took a bowl and tried it. It was not bad at all. Rich and creamy with lots of spices and flavour. The closest thing I can say its similar to would be quaker oats. Its very delicious so you can give it a try.

You will need:

1 cup medium grain white rice
1 1/ 2 cups whole milk
13.5 oz can of coconut milk (powder mix is also suitable)
1 cup sweetened condensed milk
1/ 3 cup heavy cream
1 teaspoon cinnamon
1/ 3 cup golden raisins, optional
1/ 2 cup sweetened shredded coconut, optional

Method:
In a large pot, place the rice, whole milk and coconut milk together over high heat.
When the mixture starts boiling, place the lid and reduce the heat to low.
Cook for 14-16 minutes, stirring occasionally, until the rice is completely cooked.
Pour in the condensed milk, heavy cream and cinnamon. Stir well. Add raisins, if desired.
Cook on low heat, until the rice has thickened and the mixture is creamy, about 12 minutes.
Remove from the heat and mix in the shredded coconut. Serve warm!