Sweet Rice
Sweet rice is a Caribbean rice pudding that works equally well served hot or cold. The rice is boiled in water until very soft, then simmered in a mix of evaporated and sweetened condensed milk, which gives a dense, creamy set without eggs or cornstarch. Cinnamon sticks and vanilla scent the pot as it thickens, and a handful of raisins stirred in at the end adds chew. It takes patience at the stove more than skill.
Instructions
Bring the water to a boil in a large pot. Add the rice and boil until it is very soft and most of the water has been absorbed. If the pot looks dry before the rice is soft, add a little more water.
Pour in the evaporated milk and the sweetened condensed milk. Add the cinnamon sticks and the vanilla essence and stir to combine.
Cook over medium heat, stirring now and then so the rice does not stick to the bottom. The pudding is ready when the mixture has thickened and looks creamy and spoonable.
Take the pot off the heat and stir in the raisins if you are using them. Leave the pudding to stand before serving, either warm or chilled.
Make it personal.
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