Dessert: Guinea-Bissau – Arroz Doce de Coco (Coconut Rice Pudding)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 10 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3/4 cup (150 g) short-grain rice (e.g., Arborio)
- 2 cups (480 ml) full-fat canned coconut milk
- 1 cup (240 ml) whole milk
- 2 cups (480 ml) water
- 2/3 cup (135 g) granulated sugar
- 1/4 tsp (1 g) fine salt
- 3 large egg yolks, approx. 1.5 oz (45 g) total
- 1 cinnamon stick (about 2–3 inches (5.08 to 7.62 cm))
- 1 tsp (2 g) finely grated lime zest (about 1 lime)
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 g) unsalted butter (optional)
- 1/3 cup (30 g) toasted shredded coconut, for garnish
- Ground cinnamon, for dusting
- Lime wedges, for serving

Show original ingredient measurements

- 3/4 cup (150 g) short-grain rice (e.g., Arborio)
- 2 cups (480 ml) full-fat canned coconut milk
- 1 cup (240 ml) whole milk
- 2 cups (480 ml) water
- 2/3 cup (135 g) granulated sugar
- 1/4 tsp (1 g) fine salt
- 3 large egg yolks, approx. 1.5 oz (45 g) total
- 1 cinnamon stick (about 2–3 inches)
- 1 tsp (2 g) finely grated lime zest (about 1 lime)
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 g) unsalted butter (optional)
- 1/3 cup (30 g) toasted shredded coconut, for garnish
- Ground cinnamon, for dusting
- Lime wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the rice under cold water until the rinse water runs clear; drain well.  
2. In a medium heavy-bottomed saucepan combine the rinsed rice, 2 cups (480 ml) water, and the cinnamon stick. Bring to a boil over medium-high heat, then reduce heat to low, cover partially, and simmer 12–15 minutes until the rice is mostly tender and most water is absorbed.  
3. Stir in the coconut milk, whole milk, sugar, and salt. Increase heat to medium-low and simmer gently, uncovered, stirring frequently to prevent sticking, until the mixture is thick and the rice is very tender, about 20–25 minutes.  
4. Meanwhile, whisk the egg yolks in a small bowl. Temper the yolks by whisking in 2–3 tablespoons (30 to 45 ml) of the hot pudding mixture, then slowly whisk the warmed yolks back into the pot. Cook over low heat, stirring constantly, 2–3 minutes more until the pudding thickens slightly—do not boil after adding yolks or they may curdle.  
5. Remove the pot from the heat. Stir in the lime zest, vanilla extract, and butter (if using). Remove and discard the cinnamon stick. Taste and adjust sugar or salt if needed.  
6. Transfer to a serving dish or individual bowls. Serve warm or chilled. Before serving, sprinkle with toasted shredded coconut and a light dusting of ground cinnamon. Offer lime wedges on the side for an extra citrus note.

1. Rinse the rice under cold water until the rinse water runs clear; drain well.  
2. In a medium heavy-bottomed saucepan combine the rinsed rice, 2 cups (480 ml) water, and the cinnamon stick. Bring to a boil over medium-high heat, then reduce heat to low, cover partially, and simmer 12–15 minutes until the rice is mostly tender and most water is absorbed.  
3. Stir in the coconut milk, whole milk, sugar, and salt. Increase heat to medium-low and simmer gently, uncovered, stirring frequently to prevent sticking, until the mixture is thick and the rice is very tender, about 20–25 minutes.  
4. Meanwhile, whisk the egg yolks in a small bowl. Temper the yolks by whisking in 2–3 tablespoons of the hot pudding mixture, then slowly whisk the warmed yolks back into the pot. Cook over low heat, stirring constantly, 2–3 minutes more until the pudding thickens slightly—do not boil after adding yolks or they may curdle.  
5. Remove the pot from the heat. Stir in the lime zest, vanilla extract, and butter (if using). Remove and discard the cinnamon stick. Taste and adjust sugar or salt if needed.  
6. Transfer to a serving dish or individual bowls. Serve warm or chilled. Before serving, sprinkle with toasted shredded coconut and a light dusting of ground cinnamon. Offer lime wedges on the side for an extra citrus note.