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Rice Arrocado

Desserts Sweet

sweet | Arroz Arrocado

sweet | Rice ArrocadoPortions 6 servings 30 minutes 45 minutesIngredients COCONUT CREAM 1 fresh grated coconutCoconut water 4 cloves 6 nuggets of sweet pepper 1 cinnamon stick 1/2 teaspoon nutmeg 4 cups of skim milk INGREDIENTS RICE 1 cup of rice 4 cloves 4 nuggets of pepper of smell 1 cinnamon stick Preparation Boil the milk, coconut water and spices for 5 minutes. Place the grated coconut in a clean dish towel. Pour the boiling liquid little by little into the dish towel and squeeze it. Repeat this step until you have finished drawing all the liquids. Separate the remains of the coconut and place half in the liquid and the other half in a preheated oven at medium temperature (180 ° C – 350 ° F) for a few minutes, until it feels toasted. Reserves it for decoration. The rice must be precooked and without salt. Integrate a spoonful of liquid and spices. Add more liquid when the rice leaves. drying This process should be carried out with very low flame, and the liquid should be integrated slowly, in the manner of risotto. Once all the liquid has been integrated and the consistency is the desired one, turn off the flame. Place the toasted coconut on top of the rice and decorate with cinnamon sticks. This dessert can be served cold or hot. Recommended Recipes

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