Coconut Rice Treat (Print Version)
Silky rice simmered in coconut and condensed milk with fragrant cinnamon, finished with crunchy toasted coconut for a taste of the tropics.
# Ingredients:
01 -
⅓ cup heavy cream
02 -
1 cup sweetened condensed milk
03 -
Toasted shredded coconut
04 -
1 ½ cups whole milk
05 -
1 (13.25 oz) can coconut milk
06 -
1 teaspoon cinnamon
07 -
⅓ cup golden raisins
08 -
½ cup sweetened shredded coconut
09 -
1 cup short-grain or medium-grain white rice
# Steps:
01 -
Pour the rice, coconut milk, and whole milk into a big pan. Start boiling over medium-high heat, then lower it to a gentle simmer and cover with a lid.
02 -
Give it a stir every now and then as it cooks for 14–16 minutes. Stop cooking once the rice becomes soft and tender.
03 -
On low heat, combine sweetened condensed milk, cream, raisins (if you like), and cinnamon. Keep stirring until it thickens up and turns creamy, which takes around 12 minutes.
04 -
Take the pot off the heat, stir in shredded coconut, and let it cool a bit. Serve warm, or chill it once fully cooled. Add toasted coconut on top if you’d like a crunch.
# Notes:
01 -
If you’re saving some for later or chilling it, mix ⅓ to ½ cup extra milk once it’s off the heat so it doesn’t get too thick.
02 -
You can store it up to 5 days—use airtight containers or split into single-serving portions.
03 -
Heat it up again using a microwave or medium-low heat on the stove, and splash in some milk if it’s dried up.
04 -
Want a tropical twist? Replace raisins with dried pineapple or mango bits, and toss in some toasted nuts.
05 -
To amp up flavor, you can add a bit of extracts like coconut, vanilla, or even rum.