| Prep Time | 5 minutes |
| Cook Time | 65 minutes |
| Passive Time | 4 hours |
| Servings |
people
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Ingredients
- 1 Tbsp. butter
- 2 C. long grain white rice, Rinsed
- 2 1/4 C. Water
- 5 C. Whole Milk
- 1 Can Condense Sweetened Milk
- 1 Cinnamon Stick
- 1/4 Tbsp. Cinnamon Powered
- 1 C. Light Brown Sugar Based on taste
- 6 oz. Shredded Coconut Optional
- 1/2 Tsp. Vanilla Extract
- Pinch of salt
- Raisins (optional)
Ingredients
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Instructions
- Cook rice first: In a large Dutch oven, or deep pan, melt butter over low heat adding rinsed rice, water, cinnamon stick, and pinch of salt. Crank up the heat bringing it to a boil then immediately reducing to low-heat setting cooking for approximately 20 minutes.
- Once the rice has cooked add condensed milk, whole milk, vanilla extract, and brown sugar cooking for 45 minutes on low heat. It needs to be stirred every 15 or 20 minutes
- Remove from heat and stir in coconut shredded, raisins, and cinnamon powder.
Recipe Notes
- I recommended removing and measuring out the whole milk before cooking the rice. You want the milk to come close to room temperature before pouring it.
- The best rice to use for this recipe is long grain white rice