½ cup golden or dark raisins
¼ cup light rum or 1 teaspoon rum extract plus ¼ cup water
3 cups water
- Teen, one of 14 siblings, finally gets to be a kid
- Seattle sushi fans, rejoice: Shiro's new place is open
- Students say WWU’s response to racist threats not enough
- Seahawks’ Marshawn Lynch has surgery, could be back December
- UW fires women’s crew coach Bob Ernst
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).