Arroz Con Dulce Goya Food

ARROZ CON DULCE

Steps:

• Rinse the rice several times until the water runs clear. Soakthe rice in 2 cups of water (enough to cover), at least 2 hours, preferablyovernight. When ready to cook drain the rice and set aside.
• In a large caldero or pot, add 1 can of coconut milk, the cinnamon sticks, cloves, ginger and nutmeg. Bring to a boil, then lower heat, cover and simmer for 15 minutes. Remove the cinnamon, cloves and ginger with a slotted spoon.
• To the pot with the infused coconut milk add 1 ½ cans of coconut milk (reserve the remaining ½ can for the end) and salt. Bring to boil, then add drained rice. Reduce heat to a simmer, cover and cook for 15 minutes.
• Add the remaining ½ can of coconut milk, sugar and raisins to the rice and gently stir. Continue cooking at a simmer, uncovered, until the rice is tender and creamy, about 15 minutes. Gently stir occasionally so rice doesn't stick to bottom of pot. It should look runny, but not soupy.
• Pour the arroz con dulce into a dish and let cool to room temperature. Cover and refrigerate until chilled. Sprinkle with ground cinnamon before serving.

ARROZ CON DULCE

Steps:

• First it is recommended that you soak the rice in water for at least 3 hours before cooking so that it can soften up. After it has been soaking for a bit remove the water and begin to cook it.
• In a heavy saucepan over med heat, bring the rice and water to a boil.
• Lower the heat to simmer (LOW), add the cloves and cinnamon stick. Stir.
• Let this cook (uncovered) until the water has evaporated ( 8 - 15 minutes ).
• Add the remaining ingredients (except the pinch of cinnamon), stir gently once, and again let simmer (uncovered) until all liquid has evaporated.
• Transfer into a casserole or serving dish, garnish with the pinch of cinnamon (sprinkle on top) and refrigerate.
• Keep refrigerated. May be served at room temperature.