Port Royal Rice Pudding
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- 2 1/2 c
- 1 c
- arborio rice
- 2 can(s)
- (12 ounces each) evaporated milk
- cinnamon stick
- 1 slice
- fresh ginger (a coin shaped slice,peeled, about 1/2 inch thick)
- lime, juice and peel of (two 1 in wide strips of peel with none of the white)
- 1/4 c
- desiccated coconut (unsweetened)
- 1/2 tsp
- 1 c
- granulated sugar or 1 cup splenda granular
- 1/4 c
- raisins (soaked in enough rum -malibu is good- to plump the raisins, discard the rum but a much better choice is to add it in if ye no be needin' to be thinkin of the kiddies!)
- 1/2 c
- sweetened flaked coconut
- 1 1/2 tsp
- rum extract (ye may wish to use up to 1/2 cup of the real jamacian made rum if yer workin with grown up piraites )
- 1 tsp
- vanilla extract
- ground cinnamon for garnish
- finely shredded fresh lime zest for garnish
1Mix the water and rice in large saucepan. Let stand at room temperature for 2 hours.
2Add evaporated milk, cinnamon stick, ginger, lime peel and juice, desiccated coconut and salt to rice mixture; bring to a boil. Reduce heat to medium-low. Stir in sugar and raisins.
3Continue cooking for 40 to 45 minutes, stirring occasionally until rice is tender and mixture is smooth. You may need to add more water if rice mix is getting too dry or stiff and is not yet cooked to tender.
4Discard cinnamon stick, ginger and lime peel. Stir in the sweetened shredded coconut and rum extract if using in place of the rum. Spoon into dessert cups. Cover and refrigerate for at least 2-3 hours. Sprinkle with ground cinnamon and fine grated lime zest before serving.