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Puerto Rican Majarete | Puerto Rican Rice Pudding

This simple and delicious Puerto Rican classic can be enjoyed during parties, holidays, gatherings or any occasion!
Print Recipe
Puerto Rican Rice Majarete
Prep Time:5 minutes
Cook Time:20 minutes
Setting/cooling time:3 hours

Equipment

  • 1 mixing bowl or pot
  • 1 small pot
  • 1 whisk
  • Measuring cup & spoons
  • Serving container

Ingredients

  • 1 Can Goya Coconut Milk
  • 1 Can Goya Cream of Coconut Milk
  • 1 Can Evaporated Milk
  • 1/2 cup Rice Flour
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon salt
  • 1 cup water
  • 2 sticks cinnamon
  • 5-7 cloves
  • ground cinnamon

Instructions

Making the Spice Tea

  • In a small pot mix 1 cup of water, 2 sticks of cinnamon & 5-7 cloves.
  • Bring to a boil and boil for 5 minutes.
    Majarete Price Tea Boiling
  • Remove from heat and set to a side

Majarete

  • In a bowl or pot, mix the can of coconut milk, cream of coconut & evaporated milk using a whisk very well.
    Mixing Majarete Mix
  • Add vanilla extract and salt and mix well
  • Using a sifter or wired strainer, add the 1/2 cup of rice to the mix. (if you don't have a sifter, just add the flour in little by little to make sure there are no lumps.
    Using safer to sift rice flour for majarete
  • Mix everything using a whisk very well. It should be very smooth.
  • Add the spice tea that you made earlier. Mix with whisk well.

Cooking the Majarete

  • Set your burner to a low medium/low.
  • Place your majorete in a pot and place on the stove top.
    Cooking majorette on stove top.
  • Now it's time to mix! 😂
  • With the whisk gently mix, making sure that nothing is getting stuck to the bottom of the pot. This will take about 15 minutes.
    Making Puerto Rican Majorette on stove top
  • After bubbling begins, cook for 5 more minutes, constantly mixing.
  • Use a spoon to check consistency
    Checking Majarete consistency with spoon
  • Remove from heat and plate dessert.
  • You may plate it in individual cups or a mold.
  • Top with ground cinnamon to your liking.
    Topping majorete with Cinnamon.
  • Refrigerate for at least 3 hours before eating.
    Puerto Rican Majarete in cooling dish.

Video

Notes

    • Shake the coconut milk and cream before opening the cans to mix the fat and milk together.
    • Patience is key in making the perfect Puerto Rican majorete. It doesn't take very long to make, but it has to be cooked at a low heat and mixed constantly to avoid lumps and burning on the bottom of the pot.
    • Use a sifter or a wire strainer to sift your rice flour
    • Feel free do adjust the spices to your liking.
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Servings: 10