|1 tablespoon||Grated gingerroot|
|1 cup||Canned coconut cream|
|¼ cup||Unsalted butter|
Soak rice and raisins in water to cover ½ hour. Bring 2 cups water to boil in large saucepan. Drain rice and raisins and add to boiling water with cinnamon sticks and ¼ cup sugar. Cook over low heat until rice is tender. Boil gingerroot in ½ cup water 5 minutes, strain and blend liquid with remaining ¾ cup sugar, coconut cream, milk and vanilla. Add this mixture with butter to rice. Cover and cook over low heat until milk is absorbed, stirring every 5 to 10 minutes. Spoon into serving dish or individual custard cups, sprinkle with cinnamon and chill.
(C) 1992 The Los Angeles Times
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