by Zahirah
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my 18 recipes »
Zahirah's Notes:
Expand2 cups Water Ask a question about this ingredient
2 cups Coconut milk Ask a question about this ingredient
1/2 cup Rice Ask a question about this ingredient
1 Cinnamon stick Ask a question about this ingredient
2 Bananas, sliced Ask a question about this ingredient
1/4 cup Golden raisins Ask a question about this ingredient
1/2 cup Honey Ask a question about this ingredient
1 teaspoon Vanilla Ask a question about this ingredient
Bring the water and milk to a boil over medium heat in a medium saucepan.
Ask a question about this stepAdd the rice and reduce heat to the lowest setting. Simmer, stirring often and scraping bottom to prevent burning, for 40-45 minutes.
Ask a question about this stepAdd the sliced bananas, raisins, and honey. Simmer for another 15 minutes, until the rice has attained a pudding-like consistency. Be sure to stir often to keep the rice from sticking to the bottom of the pot.
Ask a question about this stepRemove from heat and stir in the vanilla. Remove the cinnamon stick. Serve hot or cold, sprinkling the top with ground cinnamon or dried coconut flakes. Drizzle extra coconut milk on top if desired. Enjoy!
Ask a question about this stepSubstitutions: The coconut milk/water can be substituted for any or all of the following: cow/goat milk, soy milk, almond milk, condensed milk, evaporated milk, etc. Just be sure to keep the total amount at 4 cups. Fresh mango is a delicious substitution for the banana. The honey can be substituted with any preferred sweetener: white sugar, brown sugar, etc.
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
When you can't easily digest cow's milk, all sorts of substitutions come to mind! ;-)