Rice pudding is a dessert that dates back to ancient times, first mentioned in Roman medical text books as a recommendation for upset stomachs. Many variations of this sweet dessert is still enjoyed in many different cultures around the world today. This creamy comforting concoction is terrific to serve for the winter holiday celebrations.
I have received a sample of a package of Nueva Cocina Coconut Raisin Rice with which I made a delicious Caribbean version of rice pudding enhanced with coconut and raisins.
Nueva Cocina’s Caribbean Coconut Rice Pudding
1 pkg. Nueva Cocina Coconut Raisin Rice (follow package cooking directions)
1/4 cup Maple Syrup
1 Egg
1 tsp. Pure Vanilla Extract
1 tsp. Cinnamon Powder
1 Tbsp. Brown Sugar
1 cup Heavy Cream
Mix all of the above ingredients and pour into a 9″ greased baking pan. Bake at 350 degrees for 30 minutes. Serve warm. Optional: Top each serving with 1tsp. of Maple Syrup and/or shredded coconut.
