Rice with Venezuelan Coconut
10 Ingredients
2 cups of rice
4 cups of water
8 cups of coconut milk
1 cinnamon stick
2 balls of whole Jamaica pepper (allspice)
4 cloves
1 can (14 ozs) of condensed milk
2 cups grated coconut (sweetened)
1/2 tablespoon of salt
Cinnamon powder to taste
Preparation:
Step 1
Place the rice in a colander and wash it with plenty of water.
Step 2
Place the rice and water in a large pot with a thick bottom. Cook over high heat for about 8 minutes or until the rice is al dente.
Step 3
Add coconut milk, cinnamon, Jamaican pepper and cloves. Mix well with the help of a wooden spoon. When it releases the first boil, reduce the heat to medium low and cook for 10 minutes.
Step 4
Add the condensed milk and mix well until everything is well incorporated. Lower the heat to low and cook for 30 minutes. Stir constantly to prevent the rice from sticking. Add the grated coconut and salt and cook for 10 more minutes or until the rice has a creamy consistency and most of the liquid has evaporated. Remove from heat and let cool a little.
Step 5
Place it in the source where you will serve it and sprinkle cinnamon powder on top to your liking. This delicious dessert can be eaten warm or cold.
Step 6
And to eat it has been said!
