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Citizenship
Caribbean Remembrances: Recipes
Contributed by Members of the Community
Rice Pudding
Contributor: David Panciera
Country: Puerto Rico
Ingredients:
1 ½ cups of rice
1 large dried coconut
3 cups of hot water (to mix with the grated coconut to extract the milk.)
1 ½ tsp of salt
3 pieces of cinnamon sticks
1 piece of fresh ginger
cut into small pieces
8 cloves
½ cup of raisins
2 cups of light
brown sugar
Directions:
Soak the rice for at least 2 hours. Grate
coconut, add hot water and extract milk (using a cheese cloth). Keep
adding hot water to the grated coconut until all milk is extracted (3 cups
total). Discard grated coconut once all milk is extracted. In a rice pan
combine ingredients, except rice, sugar, and raisins. Cover and simmer for
15 minutes. Drain the rice you have been soaking for 2 hours, add to
simmering pot. Cook at a moderate heat, stirring often until rice is
cooked. Add the sugar and raisins and cook for another 15 minutes at low
heat. Serve in shallow plates and serve cold.
Personal Passage:
This dish is made especially during the Christmas season. The smell of
coconut is reminiscent of the Caribbean and the sunshine. In the old days,
when the coconuts were grated by hand, family members took turns doing the
work. Every one gathered in the kitchen while the rice was cooking. The
smell of cinnamon, and spice filled the air, even before one reached the
house. Small plates were filled with rice pudding and set aside for dad
who preferred it soft.
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Last update: February 22, 2007