Recipe
Rice with three milks, raisins and coconut sweet
Cuban rice pudding made with whole milk, condensed milk and evaporated milk, with raisins, cinnamon and a touch of coconut sweet. Creamy and well chilled.
- Preparation5 min
- Cooking40 min
- Total time45 min
- Servings6 servings
- DifficultyEasy
Don't miss this delicious rice with three milks: a classic dessert, but with a different style from the traditional one, thanks to the condensed milk, evaporated milk, raisins and coconut sweet.
Ingredients
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Method
- Heat 2 cups of the whole milk with the 2 tablespoons of butter in a saucepan.
- Add the rice, the cinnamon stick and the lemon peel, and stir well.
- Cook over medium heat for about 30 minutes, stirring from time to time and adding the rest of the whole milk little by little, as the rice absorbs it.
- When you have incorporated all the whole milk, add the evaporated milk, the condensed milk and the raisins. Let simmer over low heat for a few more minutes.
- Add the coconut sweet, cover and let simmer over low heat for another 10 minutes. If you see it is too dry, add a little water to keep it creamy.
- Serve in individual containers and sprinkle with ground cinnamon to taste.
- Let cool in the refrigerator before serving.
