Ingredients

• 1 cup regular, uncooked, short-grain rice
• 4 cups water
• 1 tsp salt
• 1 tsp cloves
• 1 tbsp crushed fresh ginger
• 1 14 oz can coconut cream
• 1/2 cup sugar
• 1 tbsp cooking oil
• 1/2 cup Raisins
• 1 14 oz can of condensed milk
• 1 tsp of nutmeg

Directions

1. Soak rice in water for about two hours prior to cooking & drain.
2. In a deep pan, add 3 cups of water, salt, ginger & cloves and bring to a boil. Sieve through a colander & remove the spices & boil again.
3. Add the rice, sugar, coconut cream & oil. Cover & cook at low heat for about 20 minutes.
4. Add the raisins, mix well, remove cover & continue cooking until the rice absorbs all the water.
5. Finally, slowly add the condensed milk, blend well. Pour into a square baking dish & allow to cool.
6. Put in refrigerator for 2 hours. Sprinkle nutmeg on top of the pudding.
7. Cut in 2" squares & serve.

Recommended cookbook: Puerto Rican Cookery