Ingredients for Port Royal Rice Pudding
- 2 cups water
- Arborio Rice
- 1 (12-ounce) can evaporated milk
- 1 cinnamon stick
- Fresh Ginger
- Lime
- 1/2 cup desiccated coconut
- 1/4 teaspoon salt
- Granulated Sugar
- 1/2 cup raisins
- Sweetened Flaked Coconut
- 1 teaspoon rum extract (optional)
- Vanilla Extract
- Ground cinnamon, for garnish
- Fresh Lime Zest
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Port Royal Rice Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Port Royal Rice Pudding
- Rinse 1 cup of long-grain white rice under cold water until the water runs clear.
- In a large saucepan, combine the rinsed rice and 2 cups of water. Let stand at room temperature for 2 hours.
- Add the evaporated milk, cinnamon stick, sliced ginger, lime zest and juice, desiccated coconut, and salt to the rice mixture.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the mixture is creamy, stirring occasionally to prevent sticking.
- Stir in the sugar and raisins.
- If the mixture becomes too dry during cooking, add a little more water, 1 tablespoon at a time, until desired consistency is reached.
- Remove from heat and discard the cinnamon stick and ginger.
- Stir in the sweetened shredded coconut and rum extract (if using).
- Spoon the rice pudding into individual dessert cups or a larger serving dish.
- Cover and refrigerate for at least 2-3 hours to allow the flavors to meld and the pudding to chill.
- Before serving, sprinkle with ground cinnamon and lime zest.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
167g
Fat
43g
Carbs
27g
