Many Latin American rice puddings are made with condensed milk and evaporated milk, while others are sweetened with rich dark brown sugars. This is our take on a Peruvian version, made with chancaca - a syrup made with unrefined piloncillo sugar - which gives it a distinctive pale caramel colour. Piloncillo can be hard to find, but any rich dark brown sugar will also work well.
- 200 gm long-grain rice, rinsed under cold running water (1 cup)
- 200 ml coconut milk, plus extra (optional), to serve
- 165 gm piloncillo (see note) or brown sugar, plus extra to serve (3/4 cup)
- 40 gm finely grated fresh coconut (from about 1/2 coconut), plus extra shaved, to serve (1/2 cup)
- 2 cinnamon quills
- 1 star anise
- 1Combine rice, coconut milk, ½ tsp sea salt and
enough cold water to cover by 1cm in a saucepan,
bring to the boil, reduce heat to low, cover
with a tight-fitting lid and cook until tender
(10-15 minutes). Set aside without uncovering
to steam for 5 minutes.
- 2Meanwhile, stir sugar, coconut, cinnamon
quills, star anise and 150ml water in a saucepan
over medium-high heat until sugar dissolves,
bring to the boil, then reduce heat to medium and
simmer until syrupy (6-8 minutes). Stir into rice
to taste, divide among bowls and serve warm
drizzled with extra coconut milk, and scattered
with extra piloncillo, shaved coconut, ground
cinnamon and orange rind.
Piloncillo is available online from Mexican food stockists such as Fireworks Foods (fireworksfoods.com.au).