Puerto Rican Rice Pudding


(1 vote) 5 1

Try this exotic version, flavored with coconut and fresh ginger.

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  • 2 C. medium grain rice
  • 1/2 stick margarine
  • 4 C. water
  • 1 C. raisins
  • 1 small piece fresh ginger-smashed
  • 4-5 sticks cinnamon
  • 2-3 tsp. cloves-whole
  • 1 lg. can evaporated milk
  • 1 lg. can Goya cream of coconut
  • 2 C. sugar

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Place water, ginger, cinnamon sticks and cloves in a medium pot. Bring to a boil. Reduce heat to low and simmer covered for 15-20 min. Strain thru a colander (reserve ginger and cinn. sticks--to add later to rice). Set syrup aside. Rinse and cook rice in slated water with margarine. Add extra water so rice cooks a bit mushy. When rice is done, pour syrup mix over rice and add reserved ginger, cinn. sticks. Next add sugar, evap. milk (whole can), and cream of coconut. Continue to cook at low heat stirring often until almost all liquid is absorbed. Now add 1 C. raisins and blend well. Cook for another 5-7 min. Remove ginger. Cinnamon sticks can stay. Pour rice pudding unto dinner plates and sprinkle with cinnamon powder. Cool, cover with plastic wrap and keep refrigerated. Yields about 4 plates.

Reviews (1)

  • my grandmother use to make that every christmas so I tryed to make it but it didn't turn out the way she made it. maybe I'm doing something wrong

    Flag as inappropriate boriqua1976  |  August 24, 2008

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