• 9 cups of coconut milk
• 2 cups of whole uncooked rice
• 4 cups of water
• 5 unrefined whole cane sugar cups
• 2 ½ teaspoons of salt
• 1 small stick of cinnamon
• Cinnamon powder to taste
Wash the rice well and pour it into a pot or cauldron with the water. Bring to medium heat until soft, stirring occasionally with a wooden spoon, to avoid sticking. The rice should be al dente, that is, cooked, but firm inside.
The coconut milk is added and it is brought back to a boil. Again cook over medium heat for about 10 minutes with the cinnamon stick. Add the papelón (previously grated and melted with three tablespoons of water in a pot until it forms a thick syrup, strain and then add it to the pot of rice and coconut milk).
Cook for 35 more minutes, stirring frequently until creamy and the rice is visible. About 10 minutes before the time to remove it from the heat is completed, add the salt.
Correct the sugar and salt to taste, and remove it from the heat, pour it over a glass refractory and sprinkle it with cinnamon to taste. It is preferably eaten warm.