| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Desserts | 10 | Servings | |
INGREDIENTS
| 1 | c | Rice |
| 1/2 | c | Raisins |
| 1 1/2 | Cinnamon sticks | |
| 1 | c | Sugar |
| 1 | tb | Grated gingerroot |
| 1 | c | Canned coconut cream |
| 2 | c | Milk |
| 1/2 | ts | Vanilla |
| 1/4 | c | Unsalted butter |
| Ground cinnamon |
INSTRUCTIONS
Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water to boil in large saucepan. Drain rice and raisins and add to boiling water with cinnamon sticks and 1/4 cup sugar. Cook over low heat until rice is tender. Boil gingerroot in 1/2 cup water 5 minutes, strain and blend liquid with remaining 3/4 cup sugar, coconut cream, milk and vanilla. Add this mixture with butter to rice. Cover and cook over low heat until milk is absorbed, stirring every 5 to 10 minutes. Spoon into serving dish or individual custard cups, sprinkle with cinnamon and chill. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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