Trinidad Sweet Rice Recipe Caribbean Rice Pudding Food

SWEET RICE

Steps:

• Bring water to a boil over a medium flame. Add cinnamon sticks. Continue to boil for about 2 minutes
• Wash and add rice. Boil until very soft and sticky. (Note: Add more water if necessary if the rice hasn't reached a soft consistency.)
• Add evaporated milk, condensed milk and vanilla or mixed essence. Lower flame. Stir occasionally to prevent the rice from sticking. When mixture thickens and looks like a thick porridge, remove from heat.
• Stir in raisins and cherries. Let cool for 15 minutes before serving or alternatively serve cold.

CARIBBEAN RICE PUDDING

Steps:

• 1. In a saucepan over medium heat, cook the rice, water, salt, and cinnamon sticks for 15 minutes.
• 2. Add the condensed coconut milk when the rice begins to soften.
• 3. Reduce the heat to low and cook the mixture until creamy. Remove the mixture from the heat. Take out the cinnamon sticks and reserve for garnishing. Mix in the vanilla extract.
• 4. Place the rice mixture into individual serving cups and chill for about 1-1/2 hours.
• 5. Garnish with powdered cinnamon and cinnamon sticks before serving.

CARIBBEAN SEASONED RICE

Steps:

• Heat oil in saucepan until just smoking. Salt and pepper chicken pieces and brown both sides in single layers. When all the pieces are browned off, remove chicken from the pan and set aside. Drain oil from pan. Add butter, onion, scallions, thyme, bay leaves, and saute for 4 minutes. Add rice and saute for 4 to 5 minutes more, then add garlic, chicken, squash, peas and water. Bring to a boil then reduce to a simmer and cover for 35 minutes.

SWEET RICE PUDDING

Steps:

• Place the rice in a medium-sized bowl. Fill the bowl with cold water and swirl the rice around to help remove the starch.
• Carefully pour off the water, making sure not to pour out the rice that has settled to the bottom. Repeat this step 7-8 times, or until the water is clear.
• Fill the bowl with enough cold water to cover the rice by 2 inches. Let the rice soak for 30 minutes.
• Drain the rice and set aside.
• Place the milk in a 6-8- quart pan over medium heat, uncovered, and bring to a boil. This will take about 10-12 minutes. Watch it carefully so it does not boil over, and stir frequently to prevent scorching.
• Add the drained rice. Return it to a boil. This will take 1-2 minutes.
• Reduce to a simmer and cook, uncovered, for 30-35 minutes. The rice will absorb the milk as it cooks and thickens. Stir frequently, occasionally mashing the rice with a whisk.
• If the rice sticks, lower the heat.
• After almost all the milk has been absorbed and the rice is very tender, add the sugar and ground cardamom. Stir well to combine all the ingredients.
• Pour the rice into a heat-proof bowl. Let it cool for 10-15 minutes. Cover and chill completely.
• When ready to serve, spoon the chilled dessert into individual serving dishes and garnish with the pistachios, raisins, and sliced almonds.