Cookbook:Sweet Rice I
Appearance
(Redirected from Cookbook:Sweet Rice)
Sweet Rice I | |
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Category | Caribbean recipes |
Time | 1–2 hours |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago
Sweet rice is a rice pudding that can be served hot or cold.
Ingredients
[edit | edit source]- 3 cups (700 ml) water
- 1½ cups (350 g) white rice
- 1½ tins (about 2 ½ cups / 600 g) evaporated milk
- 2 tins (2 ½ cups / 600 g) sweetened condensed milk
- 2 cinnamon sticks
- 1 tbsp (5 ml) vanilla essence
- 4 tbsp (20 ml) raisins (optional)
Procedure
[edit | edit source]- Bring water to a boil. Add rice, and boil until very soft. Most of the water should be absorbed by the rice. Add more water if necessary.
- Add evaporated milk, condensed milk, cinnamon sticks, and vanilla essence.
- Cook over medium heat, stirring once in a while to prevent sticking, until mixture has thickened and reached a pudding-like consistency.
- Remove from heat, and stir in raisins.
- Let stand.