Arroz con Leche de Coco

Serves 6-8.

This vegan rice pudding is inspired by South American recipes, but we’ve added a Curio twist: Zenú Spice, which lends its lively flavor and a golden hue to this comforting favorite.

Note: The pudding should be thick but creamy — to achieve that texture, trust that the pudding will thicken further as it cools!

10 cups full-fat coconut milk (about six 14-ounce cans)
⅛ teaspoon sea salt
1 cup jasmine rice
1 cup sugar
2 tablespoons Zenú Spice

For garnishing:
Unsweetened coconut flakes, toasted
Zenú Spice

Put the coconut milk and salt into a large, heavy pot set over medium-high heat. Bring the milk to a boil, then add the rice. Stir once or twice and reduce the heat to low. Simmer, stirring frequently so the rice doesn’t stick, about 30 minutes.

Add the sugar and Zenú Spice to the pot and stir to combine and dissolve the sugar. Shut off the heat and let the pudding cool to room temperature, stirring occasionally.  Serve warm or cool, garnish just before serving with toasted coconut and a pinch of Zenú Spice.