Sunday, July 3, 2011


This is a recipe  goes back to my family for 90 years. My grandmother always makes it, her recipe is long but so worth the effort. She uses real coconuts. I remember as a child watching her take the cocunuts and bang them to the ground with a machete until they cracked open then she would take the meat out and shred it. I came up with this easier version it's sooooooooooo good i think you will make it over and over again.

I suggest to make it easier on yourself that you use a rice cooker and follow the instructions for long grain rice, cut the cooking time by 5 minutes the grains of rice must be undercooked.

1 1/2 cups cold unsalted cooked rice
4 cups whole milk
1 cup well-stirred canned unsweetened coconut milk
1/4 teaspoon salt
1 can condensed milk ( add more if you like it a little sweeter but remember you will use sweetened coconut).
1/2 teaspoon vanilla
1 1/4 cups sweetened shredded coconut
1 cinnamon stick
4 Allspice ( use whole not ground)
Prepare rice in rice cooker or as you would normally do. Remember to leave a little undercooked. Transfer to a heavy saucepan over low to medium heat, stirring frequently ( use a wooden spoon).
Add the 3 cups of whole milk, the coconut milk, the salt, the condensed milk, cinnamon stick and the allspice cook for about 40 minutes or so. Stir in vanilla and Shredded coconut the last 5 minutes. Serve hot-warm.
Note: Do you want a healthier version? use skim milk and fat free condensed milk.
optional: Use toasted coconut as a topping when you serve it.

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