I, Amanda, have always been a cooking rebel. If you give me a recipe, as I read it, I am already thinking about what I would do differently if I was making it. I can’t help it. My dad was a fly-by-the-seat-of-your-pants cook and I proudly inherited that gene and have carried the flag since he passed on to glory. Today my gene saved us from eating a sticky overly-sweet goo.
I didn’t have try the recipe before we made it for our final day of Colombia studies, but as I was reading the recipe, I kept thinking “this is going to be TOOOOO sweet”. Taking risks in the kitchen doesn’t always pay off, but can’t be helped sometimes. You have to follow your gut.
I cooked the rice ahead (doubling what the recipe called for) and then we added all the coconut goodness and cooked it at school. What an awesome cooking crew I had today!!!!!! They helped dish it up and top it with the raisins and serve it to their fellow classmates.
I love cooking day. I love hearing the stories my cooking crew tells me. I love seeing their reactions to the foods we explore.
Here is our amended recipe. Enjoy!
2 cups of rice
4 cups of water
1 can of sweetened condensed milk
1 can cream of coconut
1 can coconut milk
salt to taste
raisins for garnish
Bring rice and water to a boil. Cover, cook until done, maybe 20 minutes? you want it tender but not mushy. Cool. Add coconut milk, cream of coconut and sweetened condensed milk and bring to a simmer. add salt and cook down until liquid thickens, about 15-20 minutes. Stir it often so it doesn’t stick. Cool slightly, top with raisins and serve.
I was thinking it would also be good with chopped apricots and pistachios (if you eat nuts!). Or add a little toasted shredded coconut. yuuuuuummmmmmmm. Let me know if you try it.
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