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Puerto Rican rice pudding - made with coconut milk and coconut cream as apposed to only cow milk or cream used elsewhere.


  • 4 cups water
  • 1 teaspoonful salt
  • 1 teaspoonful cloves
  • 1 tablespoonful crushed fresh ginger
  • 1 14-oz can coconut cream such as Coco Lopez
  • 1 cup regular, uncooked, short-grain rice
  • 1 cup sugar
  • 1 tablespoonful 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.

Categories: Christmas  Pudding  Recipe in Film 

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