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
- stick canela
- milk
- sugar
- limes
- unsweetened flaked coconut
-
EYB Comments
Requires refrigerating at least an hour, or up to three days, before serving.
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.