Colombian Rice Pudding

Recipe Instructions

• Set the stove to medium heat.
• Add 2 cups of water and a pinch of salt.
• Add 1 tbsp of butter.
• Add 2 cups of uncooked rice.
• With the wooden spoon, stir until the butter melts and the ingredients are well blended.
• When the water starts to boil, we will start adding the milk. From this point forward, we will keep stirring the rice so it doesn’t burn or stick to the bottom of the pot.
• Start adding the milk, about 1 cup at a time.
• Add milk and wait until it starts to simmer while constantly stirring.
• Add more milk as the milk in the pan is absorbed.
• Repeat this process until the rice is fully cooked (the rice grain will open).
• Add 1 can of evaporated milk and keep stirring until it starts to simmer.
• Add 1 can of condensed milk and keep stirring until it starts to simmer.
• Add 1 can of evaporated milk and keep stirring until it starts to simmer.
• Add 1 can of condensed milk and keep stirring until it starts to simmer.
• If you feel the rice is still hard, you may add a third can of evaporated milk, followed by a can of condensed milk. This step depends on the rice you use and how hot you keep the stove.
• Once the rice is soft, add 1 cup of coconut milk.
• Lower the heat to mid-low.
• Add ½ cup of shredded coconut to add flavor and consistency.
• Let the rice simmer on low for about 10 minutes.
• Once the rice has thickened, turn off the stove and set it aside to cool.
• When the rice pudding has cooled down, serve in a glass container or glass baking pan. Add cinnamon to taste.
• The pudding is now ready to serve.
• This dish is best served lukewarm or at room temperature.
• Store it in the refrigerator. Just heat up for 10-20 seconds in the microwave before serving.