In my opinion, it is very easy to make (if your not in a hurry) and not that expensive either. I was given this recipe from a friend/coworker down here in South Florida. He said his mother would make this every Sunday and he would look forward to it all week. You can alter this recipe however you want. Personally, I don't use any coconut milk or coconut and I don't add the raisin & rum mixture. Just Jasmine rice, milk, cinnamon sticks, orange peel and vanilla is all I use. It makes me smile just thinking about it! Something about the Jasmine rice though, makes it very aromatic.
I hope you all enjoy this post.
Chef Don Paleno
Mexican Coconut Rice Pudding Yield: 10 to 12 servings
Water 3 cups
Whole peel of 1 orange, pith removed
2 Cinnamon sticks (each 3 inches long)
Pinch of salt
Long-grain rice (Jasmine) 1 ½ cups
Golden Raisins ¼ cup
Candied orange peel, cut into ¼-inch dice ¼ cup
Shredded coconut ¾ cup
Dark rum ¼ cup
Milk 5 cups
Coconut milk 1 cup
Sugar 1 ¼ cups
Pure vanilla extract 1 tsp
Half-and-half ½ cup
1. In a large heavy pot, combine the water, orange peel, cinnamon sticks and salt. Bring to a boil, add the rice, and stir. Reduce the heat to low, cover the pot, and simmer until all the liquid is absorbed, about 20 minutes.
2. While the rice is cooking, toss the raisins, candied orange peel, and ¼ cup of the shredded coconut with the rum. Set aside.
3. When the rice is ready, add the milk, coconut milk, sugar, and dried fruits with rum to it. Increase the heat to medium-low and cook, stirring frequently, until the mixture has thickened, about 50 minutes. If the liquid boils rapidly, reduce the heat to low.
4. When the pudding is done, carefully skim off the thin layer of skin that may have formed on the top. Remove from the heat and discard the orange peel and cinnamon sticks. Stir in the vanilla. Cool the pudding slightly.
5. While the pudding cools, preheat the oven to 350 degrees.
6. Toast the remaining ½ cup shredded coconut in a small pan n the oven until golden brown, about 5 minutes (watch carefully).
7. When the pudding has cooled slightly, stir in the half-and-half. Serve lightly chilled or at room temperature, sprinkled with the toasted coconut.