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Mateo Family Puerto Rican Sweet Rice Pudding recipe

Mateo Family PuertoRican Sweet Rice Pudding recipe

While enjoyed throughout the holiday seasonin Puerto Rico, especially in the Mateo household in Coamo, thissweet rice pudding is traditionally served for dessert on ChristmasEve. Raisins, cinnamon, and coconut milk flavor the pudding mixture,which is cooled in pie plates or a baking dish then chilled untilfirm and cut into wedges for serving. The rice is soaked fortwo hours before it’s cooked, so be sure to allow time forthis preparation step.

Recipe: Mateo Family PuertoRican Sweet Rice Pudding

1 cup uncooked medium-grain white rice
2-inch piece of fresh ginger, peeled and cut into chunks
2 cinnamon sticks
4 to 5 whole cloves
2 cups water
1 (12-ounce) can NESTL ® CARNATION® EvaporatedMilk
1 (13.5-ounce) can coconut milk
1 3/4 cups water
1 teaspoon salt
1 cup granulated sugar
1/2 cup raisins
Ground cinnamon powder for garnish

  • Place ginger, cinnamon sticks, clovesand 2 cups water in medium saucepan; bring to a boil. Reduceheat to low; simmer for about 1 hour, stir occassionally. Strainmixture into pitcher or bowl; discard ginger, cinnamon sticksand cloves. Set aside flavored liquid; 1 cup of this liquid willbe needed later in recipe.
  • Combine evaporated milk, coconut milk,1 cup of reserved ginger-cinnamon liquid, 1 3/4 cups water (enoughliquid to make 6 cups total) and salt in large, heavy-duty saucepan.Set aside 1 cup of this mixture. Heat milk mixture in saucepanon high heat until mixture comes to a boil. Add rice; reduceheat to low. Cook for 30 minutes; do not stir.
  • Stir in sugar, raisins and reserved 1cup of milk mixture. Cook for an additional 40 minutes to 1 hour,stirring every 10 minutes. (Do not stir in circular motion, butinstead bring spoon from edge of pan in folding motion so thatbottom of rice mixture ends up on top. This is to avoid the ricefrom sticking to the bottom of the pan.) When it is ready, mixturewill be somewhat soupy but not too liquidy. It will have theconsistency of a creamy rice pudding.
  • Grease two 9-inch pie plates or 13 x 9-inchbaking dish. Divide rice mixture between two pie plates. Coolfor about 2 hours. Sprinkle with cinnamon. Refrigerate for atleast 2 hours. To serve, cut into wedges or squares.

    Makes16 servings.

    Estimated Times:
    Preparation Time: 1 hr
    Cooking Time: 2 hrs 30 mins
    Cooling Time: 2 hrs cooling

    Nutritional Information Per Serving (1/6of recipe): Calories: 190 Calories from Fat: 60 Total Fat: 7g Saturated Fat: 6 g Cholesterol: 0 mg Sodium: 160 mg Carbohydrates:29 g Dietary Fiber: 1 g Sugars: 17 g Protein: 2 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.


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