Cuban recipe
Pumpkin and Coconut Rice Pudding with Cinnamon
A creamy rice dessert with pumpkin, coconut milk and cinnamon, finished with toasted coconut.
- Preparation10 min
- Cooking1 h
- Total time1 h 10 min
- Servings6 servings
- DifficultyEasy
This tropical take on rice pudding combines the smoothness of pumpkin with the flavor of coconut and the aroma of cinnamon. It's a fusion dessert designed to be served in small cups and shared with family.
Ingredients
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Method
- Cut the peeled pumpkin into pieces and steam for about 15 minutes, or until tender.
Image generated with AI.CiberCuba - Mash the cooked pumpkin until puréed.
Image generated with AI.CiberCuba - Put the rice, 550 ml whole milk, cinnamon stick, lemon peel and pinch of salt in a pot. Cook over low heat for 25 to 35 minutes, stirring frequently.
Image generated with AI.CiberCuba - Add the coconut milk and pumpkin purée. Continue cooking over low heat for 10 to 15 minutes, stirring, until the rice is tender and creamy.
Image generated with AI.CiberCuba - Add the sugar at the end of cooking and stir to dissolve.
- Remove the pot from the heat, add the vanilla and remove the cinnamon stick and lemon peel.
- If the rice is too thick, add a little more whole milk until it reaches the desired consistency.
- Serve in six small cups and finish with the toasted grated coconut and ground cinnamon.
Image generated with AI.CiberCuba
