ARROZ CON COCO : Coconut rice pudding
Coconut lovers will adore this lush rice pudding flavored with both coconut milk and thick, sweet cream of coconut.
Serve small portions of the pudding accompanied by crunchy toasted coconut, fresh berries, or pineapple, or top it with whipped cream, toasted almonds, and crushed chocolate. For avariation, omit the other garnishes and grate a tiny bit of fresh lime zest on each serving.
The pudding may be made vegan (though no less delicious) by substituting water, coconut juice, almond milk, or rice milk for the dairy.
1¼ cups coconut milk
1½ cups cream of coconut
1⅔ cups milk
¾ cup short-grain Arborio rice
Pinch of kosher salt
Toasted coconut or toasted sliced almonds (optional)
Sweetened Whipped Cream
Fresh berries or pineapple (optional)
Crushed Ibarra Mexican chocolate (optional)
Combine all the ingredients in a 4- or 5-quart slow cooker.
Cover and cook on low for 2½ hours, gently but thoroughly stirring the rice about every 30 minutes. The pudding will thicken as it cools.
Serve warm or chilled, with any of the suggested garnishes.