Dulce coconut milk rice is a traditional dessert of Venezuelan gastronomy and world pastry. Each country has its own version of this popular sweet, as is the case of Venezuela. In the Caribbean country, this culinary creation is enriched by regional ingredients, thus creating a very appealing tropical version. Ingredients such as coconut and paper, contribute to this rice recipe with a very aromatic and exotic variant coconut. Rice with sweet coconut with paper. This version of the traditional sweet rice with coconut is also healthier, as it is prepared with paper and sugar is only optional.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make rice with sweet coconut with paper: |
| 2 coconos 1½ cups of rice ½ paper (panela or piloncillo) ½ cup of sugar (optional) 3 branches of cinnamon 4 cloves of smell or nutmeg 4 guayabitas (sweet pepper or jamaica pepper) 3 pieces from anise star 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make rice with sweet coconut with paper:
1. Wash the rice several times until the water comes out transparent.
2. Use a strainer to drain the cereal.
3. cook the rice as you do normally but without adding anything (or salt, or oil). A cup 1 and 1/2 rice for 3 cups of water. Wait until you start boiling and all the liquid is consumed, turn off the fire and cover the casserole to finish cooking. The cereal must be left. Booking.
4. Empty the fluid of the coconuts using a knife or a sharp tool. Very careful, forms a hole at the weakest point of the fruit. That place is located at one end of the coconut and you can identify it as an almost circular sinking, perfect to be drilled. Click and then little by little, pierce with the instrument chosen until you reach the pulp and transfer it a little. Pour the content into a container covered by a strainer, thus avoid any residue of the fruit shell in the liquid. Booking.
5. Then, place a cloth on the floor and hit the coconut against the floor. When leaving, remove the black cortex. Then cut the coconut pulp into small pieces. Laval and reserve.
6. Liquea very well the coconut pieces with the reserved water of the fruit and drinking water. The process is similar to how a Venezuelan cocada is performed. Add water little by little until you get 6 cups of semi -thick coconut milk. The amount of water depends on how thick you want milk. Strain the resulting liquid and reserve.
7. Paper and reserve.
8. In a large casserole pours 2 cups of milk. Add the species (cinnamon, clavitos, star anise and guayabitas) to the rice and a pinch of salt. Kitchen over low heat. Remove constantly with wooden spoon, so you will prevent the mixture of rice with sweet Venezuelan coconut from sticking at the bottom of the casserole.
9. When the liquid is consumed, add the grated paper, the other two cups of coconut milk and sugar. Integrates everything very well. Remove constantly and carefully.
Trick: Although in this recipe I recommend 1/2 cup of sugar, you can do without it or also add more to taste.
10. When the liquid dries again, add the last 2 cups of milk to repeat the same process for the last time. Mix very well and remove non -stop. At the end, remove from the heat and let up until the rice with Venezuelan coconut milk reaches the ambient temperature. Refrigera.
11. What Caribbean exquisite! You can taste this typical Sweet of the Venezuelan Holy Week, on any other day of the year. This dessert will caress your palate, for its silky and magnificent taste. Dare to taste the Caribbean flavor! If you dare, please share your experience with comments and a photo.
