RICE WITH COCONUT MILK

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INGREDIENTS to make a rice with coconut milk:

• 100g of rice
• 500ml whole milk
• 500ml of coconut milk
• A branch of cinnamon
• A piece of lemon peel
• A piece of orange peel
• 1 butter nut
• 100g of sugar
• ground cinnamon

Preparation

1.- In a pot, put the rice, the lemon peel, the orange peel, the cinnamon stick and the whole milk and the coconut milk. You can change the proportions of the milk to your liking. In the end, you have to add up a whole liter, for every 100g of rice.

2.- Heat to medium heat. This should never come to boil in great gusts -small ones- or otherwise, it will burn and be useless.

3.- Cook over medium heat for about 45 minutes. From time to time we remove.

4.- In the end, the rice should be soft. With an adequate proportion of milk. That is not too liquid or very solid, either. Keep in mind that once it's cold this will thicken enough so, during cooking, that it looks a bit liquefied

5.- Once done, turn off the heat and add the sugar and butter. We put out the fire and integrate everything well. Then we put in individual bowls. We discard the husks and the cinnamon stick. Sprinkle each bowl with a little ground cinnamon and let temperate for 15 minutes at room temperature

6.- We introduce in the fridge and leave at least 4 hours. Until it is completely cold. If we leave a whole night, better yet.

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