Embark on a unique, luscious, and aromatic journey with this creamy coconut and rice porridge. We are all looking for ways to simplify dishes that get us out of the kitchen quickly, save time and money, and still taste delicious. This dish is just that. It is not only a main dish but also a tasty snack or dessert all in one. Chill and serve, and it’s like eating a creamy pudding. So, don’t worry about making too much at once because leftovers can be refrigerated and served both cold and hot.
Ingredients:
- 3 tbsp toasted coconut flakes
- 3 cups coconut milk
- 3/4 cup full cream milk
- ¾ cup condensed milk
- 2½ tsp butter/margarine
- 1¼ cups rice (preferably long-grain rice)
- 1½ tbsp sugar
- 1 tsp salt
- 2½ cups water
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- ½ tsp ground cinnamon
Directions:
- In a medium or large enough saucepan, add rice, water, salt, and butter.
- Cook the rice covered on medium heat and let it simmer for 18-22 minutes or until fully cooked. Periodically check the rice and stir with a fork to prevent sticking.
- Lower the heat under the rice and add coconut, condensed, and full cream milk. Stir occasionally with a spoon, using the spoon to press and crush grains against the walls of the saucepan to achieve a creamier and thicker texture.
- Add nutmeg, sugar, cinnamon, and vanilla. Stir briskly and allow it to cook uncovered for 12-15 minutes, occasionally stirring until it thickens.
- When fully cooked, sprinkle and disperse coconut flakes over the porridge and serve.
Note: You can save time with this preparation if you have cooked leftover rice in the refrigerator.
Dwayne Brown | Contributing Writer
