Latin / Iberian · serves 4 · about 32 minutes
From the Iberia kitchen — desserts, built around what Gustavo keeps on the shelf.
Ingredients
- 1 can Iberia Sweetened Condensed Coconut Milk
- 1 cup Iberia Jasmine Rice, rinsed until water runs clear
- 5 cups water
- 1 cinnamon stick
- 1 cup whole milk, or more for a thinner texture
- to taste ½ tsp ground cinnamon, for garnish
- to taste Optional pinch of nutmeg or cloves
Method
- Combine Iberia Jasmine Rice, water, and cinnamon stick in a pot. Cook over medium heat until the rice becomes very soft and creamy.
- Remove the cinnamon stick and let the mixture cool slightly. Blend until smooth.
- Stir in Iberia Sweetened Condensed Coconut Milk, whole milk, and Iberia Imitation Vanilla Extract.
- Chill until cold, then serve over ice and garnish with ground cinnamon.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.