Coconut rice pudding (Arroz con coco) from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Street-Side Kitchens of Mexico by Roberto Santibañez and J. J. Goode

  • heavy cream
  • long grain rice
  • limes
  • milk
  • sugar
  • Mexican cinnamon sticks
  • unsweetened flaked coconut

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigerating at least an hour, or up to three days, before serving.

  • TrishaCP on April 10, 2015

    I made this using ingredients on hand (so skipped the flaked coconut and used coconut milk and evaporated milk in place of milk and heavy cream). The flavors were great- it is genius to cook the rice initially in water with canela because it really perfumed the whole dish in a beautiful way. I found the cooking times to be way off- perhaps because I am currently cooking at altitude and am unaccustomed to making adjustments, but my rice needed hours more cooking (yes hours) to really soften and thicken the pudding and to set. Also, it seemed to be a lot of liquid going into this recipe-I ended up not using about 1 1/2 cups of the dairy called for because I was worried it wouldn't set, and as a result it wasn't nearly as creamy as I wanted.

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