Preparation

Cook the rice very well in plenty of boiling water.
Drain the excess when it is almost cooked.
Condensed milk, sugar, grated coconut and coconut milk are added.
Bring to a boil, stirring occasionally until it thickens.
Remove from heat and add the laminated and lightly roasted almonds.
Serve in bowls or bowls.

Ingredients

  • 1 can of condensed milk
  • 1 liter of coconut milk
  • 300 grs of rice
  • 80 grs of grated coconut
  • salt q.s.
  • 60 grs of rolled almond kernels
  • 250 grs of sugar