Latin / Iberian · serves 4 · about 32 minutes
From the Iberia kitchen — desserts, built around what Gustavo keeps on the shelf.
Ingredients
- 1 can Iberia Coconut Condensed Milk (approx. 13.4 oz)
- 2 cups Iberia Organic Coconut Water
- 2 cups whole milk (or regular milk)
- 1 cinnamon stick or ½ tsp ground cinnamon
- to taste Pinch of salt
Method
- Cook the rice:In a pot over medium heat, combine rice, Iberia Coconut Water, and a cinnamon stick. Bring to a gentle boil, then reduce heat and simmer until rice is tender and liquid is mostly absorbed, about 15–20 minutes.
- Stir in whole milk, Iberia Coconut Sweetened Condensed Milk, Iberia Organic Raw Cane Sugar, Vanilla Extract, and a pinch of salt. Simmer uncovered, stirring frequently to prevent sticking, for 20–25 minutes, until thick and creamy.
- Remove from heat and let cool slightly.
- Enjoy warm or chilled. Garnish with ground cinnamon before serving.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.