caribbean cooked rice [with milk]

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* Exported from MasterCook *

 

Caribbean Cooked Rice

 

Recipe By :Regina Campbell

Serving Size : 6 Preparation Time :0:15

Categories : Sides {Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 cups water

1 cup milk

1/3 cup coconut milk (unsweetened) -- fresh or canned

1 cup white rice

1/2 teaspoon salt

1 Pinch nutmeg

1 Pinch cinnamon

1 orange -- Grated zest

1/2 cup shredded coconut (unsweetened) -- fresh or dried

1/4 cup sugar

1/4 cup raisins

1 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

 

1. Heat the water, milk, and coconut milk in a large saucepan over medium-high

heat until boiling. Add the rice, salt, nutmeg, cinnamon, and orange zest. Cook,

stirring frequently as with a risotto, for about 20 minutes until the rice is

partially done.

 

2. Add the coconut, sugar, raisins, vanilla extract, and almond extract. Cook

until the rice reaches the desired texture, adding water when necessary. Serve

hot.

 

Cuisine:

" Caribbean "

Source:

" Regina's International Vegetarian Favorites (2003 HPBooks) "

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Per Serving (excluding unknown items): 255 Calories; 7g Fat (24.5% calories from

fat); 4g Protein; 44g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 206mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat;

1/2 Other Carbohydrates.

 

NOTES : There is a sweetness that permeates all of life in the Caribbean,

including its cuisine. The following rice recipe has a distinctly aromatic,

spicy, and sweet flavor.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 4923 0 0 0 2029