1
pedacito (de 1/2 x 2 pulgadas) de cáscara de naranja
1
yema de huevo, batida
1
cucharadita de extracto de vainilla
Canela molida, si lo desea para decorar
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Instrucciones
1
En una olla de 1 cuarto de galón calienta el coco y la taza de agua a fuego medio alto a que hierva. Hierve durante 10 minutos.
2
Mientras tanto coloca el arroz en un plato hondo; agrega suficiente agua a cubrir el arroz. Deja reposar 10 minutos, cuela (descarta el agua).
3
En una olla de 2 cuartos de galón coloca el arroz, la mezcla del coco con el agua, la leche entera, azúcar, la canela en rama, y los clavos. Calienta a hervir a fuego medio, revolviendo frecuentemente. Agrega las pasas. Reduce el fuego; cubre y deja cocinar aproximadamente 40 minutos, revolviendo frecuentemente, hasta que el arroz este cocido.
4
Agrega la leche condensada y la naranja. Cubre; cocina a fuego bajo 10 minutos más, revolviendo frecuentemente, hasta obtener consistencia deseada. Retira del fuego; retira la canela, los clavos de olor y el pedazo de naranja. Con cuidado y batiendo agrega la yema de huevo hasta bien incorporada. Calienta a fuego bajo o medio a que hierva, revolviendo frecuentemente. Agrega vainilla.
5
Coloca en el platón de servir. Deja enfriar como 30 minutos. Tápalo y refrigéralo por lo menos 1 hora. Antes de servir, espolvorea la canela en polvo.
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