Coconut & Cinnamon Rice Pudding — Caribbean Dessert

Préparation

1. 1

   Rinse the rice in cold water. In a saucepan, bring the whole milk to a simmer with the cinnamon stick and the vanilla pod, split and scraped.

2. 2

   Add the rice and a pinch of salt. Cook for 10 minutes over low heat, stirring regularly to prevent sticking.

3. 3

   Pour in the coconut milk and cane sugar. Mix well and continue cooking over very low heat for 20-25 minutes, stirring often.

4. 4

   The rice should be very tender and the mixture creamy. It will thicken further as it cools — stop cooking a little before the desired consistency.

5. 5

   Remove the cinnamon stick and the vanilla pod. Sprinkle with ground cinnamon.

6. 6

   Serve warm or cold, in small bowls or glasses, topped with toasted grated coconut and a pinch of cinnamon.