4 cups water 1 teaspoon salt 1 teaspoon ground cloves 1 tablespoon crushed fresh ginger 1 can (14 ounce size) coconut cream, such as Coco Lopez 1 cup regular, uncooked, short grain rice 1 cup sugar 1 tablespoon cooking oil (optional) 1/2 cup raisins
For best results, soak rice in water for about two hours prior to cooking. Drain.
Add the salt, cloves and ginger to three cups of water in a deep sauce pan. Bring to a boil. Sieve through a colander to remove the remnants of the spices. Bring to a boil once again.
Add the coconut cream, rice, sugar and oil. Cook covered over medium-low heat for about twenty minutes. Add the raisins and blend in. Continue to cook, uncovered, until the rice has absorbed all the water (about fifteen more minutes). Cooking times vary depending on your climate and elevation from sea level. Don't worry: this recipe is very forgiving of cooking lapses. Just don't overcook!
Pour into a square or rectangular dish about one inch high and allow to cool. Sprinkle ground cinnamon or cinnamon sugar on the pudding and cut in two-inch squares for your diners. It is equally enjoyable after refrigeration. It will keep for several days, well covered in the refrigerator.
Glad I read the reviews first because I would have been totally confused about the last cup of water! Mine turned out fine with the three cups. It's a great recipe. Very sweet and yummy.
Dec 2, 2010
The last cup of water is reserved to add if the rice does'nt soften enough with the 3 cups already added.
Dec 31, 2009
This recipe is Great and everyone loved it! Its the only one out of 3 others that i tried that actually softens the rice. The only thing that threw me off was that it never said when to add the last cup of water. It still was delish!