Teff Arroz con Leche

Ingredients

• 1 cup Teff
• 4 cups Coconut Milk
• 2 cups Water
• 1 whole Cinnamon Stick
• 1/2 cup Brown Sugar
• 1/4 cup Raisins
• 1 tsp Vanilla Extract
• 1 tsp Orange Zest

Instructions

1. 1Rinse the 1 cup of teff in a fine-mesh sieve under cold running water until the water runs clear. Set aside the rinsed teff.
2. 2In a large heavy-bottomed pot (at least 4-quart capacity), combine the rinsed 1 cup of teff, 4 cups of coconut milk, 2 cups of water, and the 1 whole cinnamon stick.
3. 3Place the pot over high heat and bring the mixture to a rolling boil (212°F / 100°C). Once boiling, immediately reduce the heat to low, cover the pot, and simmer gently for 30 to 40 minutes, stirring occasionally to prevent sticking. The teff is done when it is tender, the liquid has been mostly absorbed, and the mixture has visibly thickened.
4. 4Remove the lid. Stir in the 1/2 cup of brown sugar, 1/4 cup of raisins, 1 tsp of vanilla extract, and 1 tsp of orange zest into the thickened teff mixture.
5. 5Continue to cook the mixture over low heat for another 5 minutes, stirring occasionally, until the sugar is fully dissolved and the mixture is well combined.
6. 6Carefully remove and discard the 1 whole cinnamon stick from the pot.
7. 7Serve the Teff Arroz con Leche warm, or transfer it to a serving dish, allow it to cool to room temperature, and then chill in the refrigerator for at least 2 hours before serving cold. Chilling allows the flavors to meld and the texture to firm slightly.

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