Canjica (Brazilian Rice Pudding) - Dairy-Free

Instructions

1. 1Rinse the 1 cup of white rice under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed 1 cup of white rice and the 4 cups of water into a large heavy-bottomed pot (e.g., 5-6 quart capacity).
2. 2Place the pot over high heat and bring the 4 cups of water to a rolling boil (approximately 100°C / 100°C). Once boiling, reduce the heat to low (to maintain a gentle simmer), cover the pot with a lid, and cook for 45-50 minutes, or until the rice is very soft and most of the water has been absorbed, leaving a thick, porridge-like consistency.
3. 3Add the entire 1 can of vegan condensed milk, the entire 1 can of coconut milk, and the 1 cinnamon stick to the pot with the cooked rice. Stir thoroughly with a spoon to combine all ingredients evenly.
4. 4Continue to simmer the mixture over low heat (approximately 82.22°C / 82°C, just below a gentle boil) for another 15-20 minutes. Stir occasionally to prevent the mixture from sticking to the bottom of the pot, until it has visibly thickened to a creamy consistency that coats the back of a spoon.
5. 5Carefully remove and discard the 1 cinnamon stick from the thickened mixture. The canjica can be served warm immediately, or chilled in the refrigerator for at least 2 hours until cold. Garnish each serving with a sprinkle of 1 teaspoon of ground cinnamon before serving.

Substitutions

Related Guides