Brazilian Coconut Rice Pudding

One day in newspaper , me and my husband, both eyes were stuck at one recipe, which is Brazilian coconut rice pudding. He said its nice if someday I can eat this. I also was waiting to make this and that day came. On the day of Sharad Poonam (poornima), I made this. Was not in the mood of making regular doodh poha (flatter rice pudding) so made this one. Turned out good and delicious. so thought let me share it with you all too. Its very easy and quick too. Sharad poonam is celebrate after five days of Navratri. That night moon is so big and bright that we used to go the terrace and get thread thru needle and then celebrate cold doodh poha and bataka vada on terrace. Such an amazing memories we have with every festival and even day to day life also.

Adapted from "Steven Raichlen's Healthy Latin Cooking"
Makes 8 servings

Ingredients:

1 cup golden or dark raisins
1 cup rice, rinsed until water runs clear
3 cups water
1 stick cinnamon
1 tsp. vanilla essence
1 cup sweetened condensed milk
1 cup light coconut milk
2 to 4 tbsp. light brown sugar
1 tsp. grated orange and lemon zest each
Pinch of salt
1 cup toasted shredded unsweetened dried coconut (Optional) or few pom seeds

Method:

In a large saucepan over high heat, combine water, rice, cinnamon stick and vanilla.
Heat to a boil. Reduce heat to medium low, simmer, covered, until rice is tender and most of the water is absorbed, about 20 minutes.
Stir in condensed and coconut milks. Add raisin and simmer covered until rice is very soft, 10 minutes.
Stir in brown sugar, citrus zests and salt.
cook for 5 minutes. add more sugar if desired.
Cool pudding to room temperature. Discard cinnamon stick.
Spoon into serving bowls and refrigerate until cold.

                                                      

To serve, garnish with coconut or pom seeds.

In Actual recipe , they asked to soak raisins in rum and then add it in the milks, but I was making it for Poonam, I skip rum and add just raisins. But next time I will do that.  

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