The rice with milk is a dessert of Arab origin made with some of the main ingredients that the Arabs introduced in the peninsula, such as rice, citrus, sugar and cinnamon.

It is a dish that has been expanded by a large number of countries over the centuries, which means that there are as many versions as regions of the world where it is consumed.

And is that in each place is done in a different way, as adding raisins, grated coconut or cardamom, pouring lemon or orange zest, serving it with a layer of toasted sugar or, as in this case, with cinnamon sprinkled on top.

It is a very easy dessert to prepare, which requires very few and simple ingredients, and is ideal to drink at any time of the year, it is equally tasty both hot and cold.

As you can see, besides being free of cholesterol, lactose, casein and trans fats, this version of the traditional dessert has a richer and exotic flavor, since the aroma of cinnamon merges with that of coconut and, this, together with its Soft and creamy texture, they make it absolutely delicious.

As for its main ingredients, rice is rich in carbohydrates that provide energy, vitamins D , E and group B ( B1 , B2 , B3 and B9 or folic acid ), calcium , iron and phosphorus ; while coconut milk , in addition to being rich in phosphorus and vitamins B1 , B2 , B3 and B9 , also provides vitamins B5 and B6 , potassium , selenium and chromium , although in less quantity than coconut milk that we can find in can, since the concentration in coconut is lower.