½ cup golden or dark raisins
¼ cup light rum or 1 teaspoon rum extract plus ¼ cup water
3 cups water
- Residents return to ‘war zone’ in wake of Wenatchee wildfire
- Woman knocked unconscious by falling drone during Seattle's Pride parade
- Nurse dies from injuries in attack near CenturyLink Field
- How ISIS methodically groomed a lonely young Wash. state woman
- Lake City residents fight to regain use of now-private beach
Most Read Stories
1 cup Arborio rice, rinsed until water runs clear
1 stick cinnamon, 3 inches long
1 teaspoon vanilla
¾ cup sweetened, condensed skim milk
1 cup light coconut milk
2 to 4 tablespoons light-brown sugar
1 teaspoon each: grated orange zest, grated lemon zest
Pinch of salt
½ cup toasted shredded unsweetened dried coconut
1. Combine raisins and rum (or rum extract and water) in a small bowl; let soak, 15 minutes. 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 liquid is absorbed, 20 minutes.
2. Stir in condensed and coconut milks. Add raisins and their liquid. Simmer, covered, until rice is very soft, 10 minutes. Stir in brown sugar, citrus zests and salt. Cook, 5 minutes. Add more sugar if desired. Cool pudding to room temperature. Discard cinnamon stick. Spoon into serving bowls or martini glasses. Refrigerate until cold. To serve, garnish with toasted coconut.
Nutrition information per serving: 309 calories, 6 g fat, 5 g saturated fat, 5 mg
cholesterol, 58 g carbohydrates, 6 g protein, 68 mg sodium, 1 g fiber
Adapted by Judy Hevrdejs, The Chicago Tribune, from “Steven Raichlen’s Healthy Latin Cooking” (Rodale Press).