Ingredients
2 cups medium-grain rice
½ cup margarine
2½ cups water, salted
1 cup golden raisins
1 fresh ginger, small, smashed
1 cinnamon stick
3 tsp whole cloves
12 oz evaporated milk, (1 can), large
13 oz coconut cream, (1 can)
2 cups sugar
2 cups water, up to 3 cups
Preparation
Place 4 cups of water, ginger, cinnamon sticks and cloves in a medium pot.
Bring to a boil.
Reduce heat to low and simmer covered for 15 to 20 min.
Strain through a colander (reserve ginger and cinnamon 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, cinnamon sticks.
Next add sugar, evaporated milk (whole can), and cream of coconut. Continue to cook on low heat stirring often until almost all liquid is absorbed.
Now add 1 cup of raisins and blend well.
Cook for another 5 to 7 minutes.
Remove ginger. Cinnamon sticks can stay.
Pour rice pudding unto dinner plates and sprinkle with cinnamon powder.
To store, cool and cover with plastic wrap. Keep refrigerated.
