A Puerto Rican coconut rice pudding simmered with raisins, cinnamon, ginger, cloves, and warm holiday spices.
20 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice, soak it in water for 20 minutes, then drain.
Boil the water, cinnamon stick, ginger, cloves, and salt for 8 minutes to make spiced water.
Remove the spices, then add the coconut milk and sugar.
Add the rice to the pot and cook over low heat for 22 minutes, stirring.
Add the raisins and cook for 5 more minutes.
Spread the dessert in a shallow dish and let it cool for 30 minutes.
Sprinkle with ground cinnamon and serve.
💡 Tip: Soaking the rice first helps it absorb the coconut mixture more evenly.
🍽️ Serving suggestion: Serve cold or at room temperature, sprinkled with cinnamon and optional orange zest.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
4
g protein
52
g carbs
4
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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