One Los Alamos Diversity Week Recipe: Day 5 Venezuela

Venezuelan Arroz con Coco (Coconut Rice Pudding) by Isolina Viloria. Courtesy/wikipedia

One Los Alamos News:

The recipe for day 5 of One Los Alamos Diversity Week is Venezuelan Arroz con Coco (Coconut Rice Pudding) by Isolina Viloria.

Viloria is from Valencia, Venezuela. She moved to Los Alamos 14 years ago. She enjoys hiking, biking, traveling, dancing, puzzles and board games. 

This is a very simple but delicious recipe commonly made in Venezuela especially in the coastal region where there are many coconut palm trees. It is traditionally served during  Easter.

Ingredients

  • 2 Cups Basmati Rice
  • 1 can coconut milk
  • 2 cups regular milk
  • ½ can condensed milk
  • 1 cup water
  • 1 cup coconut peeled and shredded ( You can also buy frozen coconut from the freezer at LA Liquor and thaw)
  • 8 cloves
  • Cinnamon Powder ( optional)

Method

  • Wash the rice and soak with just enough water to cover it for 1 hour
  • Put the rice, coconut and regular milk in a pot along with the water and cloves and cook till tender ( about 25 minutes)
  • Add more water if necessary.
  • Mix with condensed milk and the coconut.
  • Discard the cloves and sprinkle cinnamon powder
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