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Belizean Rice Pudding Recipe

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Belize Rice and Beans How to Make Belize Rice and Beans
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Description

Belizean Rice Pudding is a traditional dessert that is enjoyed by people of all ages. It is a creamy and sweet dessert that is made with rice, coconut milk, and spices. The dish is typically served cold and is a perfect dessert for hot summer days.

Prep Time

Preparing Belizean Rice Pudding takes around 20 minutes. This includes washing and soaking the rice, measuring and mixing the ingredients, and cooking the pudding on the stove.

Cook Time

Cooking Belizean Rice Pudding takes around 30 minutes. The pudding is cooked on the stove and requires constant stirring to prevent the rice from sticking to the bottom of the pot.

Ingredients

- 1 cup of white rice - 2 cups of water - 1 can of coconut milk - 1 cup of evaporated milk - 1 cup of sugar - 1 cinnamon stick - 1/2 teaspoon of nutmeg - 1/2 teaspoon of salt - 1 teaspoon of vanilla extract

Equipment

- Large pot - Wooden spoon - Measuring cups and spoons - Strainer

Method

  1. Wash the rice and soak it in water for 30 minutes.
  2. After 30 minutes, drain the water from the rice using a strainer.
  3. In a large pot, add the rice, water, coconut milk, evaporated milk, sugar, cinnamon stick, nutmeg, and salt. Stir well to combine all ingredients.
  4. Place the pot on the stove and turn the heat to medium-high.
  5. Bring the mixture to a boil, stirring constantly.
  6. Once the mixture comes to a boil, reduce the heat to low and let it simmer for 25-30 minutes or until the rice is fully cooked and the pudding thickens.
  7. Remove the pot from the heat and stir in the vanilla extract.
  8. Remove the cinnamon stick from the pot and discard.
  9. Let the pudding cool to room temperature before refrigerating for at least an hour.
  10. Serve cold and enjoy!

Notes

Belizean Rice Pudding can be served with a sprinkle of cinnamon on top. It can also be topped with raisins, chopped nuts, or shredded coconut for added texture and flavor.

Nutrition Info

Per serving (1 cup): - Calories: 393 - Fat: 16g - Saturated Fat: 14g - Cholesterol: 16mg - Sodium: 268mg - Carbohydrates: 60g - Fiber: 1g - Sugar: 40g - Protein: 5g

Recipe Tips

- Use long-grain white rice for the best results. - Soaking the rice before cooking helps to soften it and reduce the cooking time. - Be sure to stir the pudding constantly while it is cooking to prevent it from sticking to the bottom of the pot. - If the pudding is too thick, add a little more evaporated milk or coconut milk to thin it out. - Leftover pudding can be stored in an airtight container in the refrigerator for up to three days.

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