ARROZ CON DULCE
Puerto Rican Arroz con Dulce (rice pudding) with coconut milk, raisins, cinnamon and spice. Ultra creamy and a Christmas classic!
Provided by www.kitchengidget.com
Categories Desserts & Treats
Time 3h10m
Number Of Ingredients 10
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 (PUERTO RICAN RICE PUDDING)
This tasty traditional Arroz con Dulce recipe is made with creamy rice, warm spices, coconut milk, raisins, coconut, and sweet brown sugar! Puerto Rican rice pudding is an amazing way to switch up dessert, this creamy, rich rice is packed with so much flavor!
Provided by Angela
Categories Christmas Dessert Recipes No Bake Desserts
Time 5h35m
Number Of Ingredients 11
Steps:
- Place the rice in a medium-sized mixing bowl and cover with cool water, leaving about 2 inches of excess water over the rice. Set aside for an hour to soak.
- Add the 4 cups water to a saucepan with ginger, cinnamon sticks, cloves, and salt then bring to a boil. Reduce heat and simmer for 10-15 minutes then remove from heat and allow to steep while your rice finishes soaking.
- Once your rice is fully soaked, drain off water and rinse under cool tap water.
- Use a slotted spoon to remove the ginger and whole spices from the boiled water. Add coconut milk and heat to a boil.
- When the water reaches a boil, stir in the drained rice, light brown sugar, raisins, and coconut then reduce heat to a simmer. Cover and cook for 15-20 minutes until rice is tender, stirring occasionally to prevent sticking to your pan.
- Transfer the cooked rice into your 9x13 baking pan and spread in an even layer for quick cooling. Once cooled to room temperature, finish chilling in the refrigerator.
- Serve cold, topped with a sprinkle of ground cinnamon.
Nutrition Facts : Calories 322 kcal, Carbohydrate 51 g, Protein 4 g, Fat 12 g, SaturatedFat 11 g, TransFat 1 g, Sodium 314 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 2 g, ServingSize 1 serving
ARROZ CON DULCE ( SWEET RICE PUDDING)
Make and share this Arroz Con Dulce ( Sweet Rice Pudding) recipe from Food.com.
Provided by Lee Ann 2
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in a large saucepan; bring to a boil. Stir in rice. Reduce heat to medium, and cook 10 mins or until liquid is almost absorbed, stiring occasionally. discard cinnamon stick. Stir in milk, sugar, and rind; bring to a boil over medium heat , stirring frequently. Reduce heat to medium-low, and cook 25 minutes or until mixture thinkens and becomes creamy, stirring frequently. Remove from heat. Stir in golden raisins and vanilla.
Nutrition Facts : Calories 271.5, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.9, Sodium 154.6, Carbohydrate 51.9, Fiber 1.4, Sugar 18.3, Protein 5.9
MEXICAN RICE PUDDING ("ARROZ CON LECHE")
Steps:
- Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.
SWEET RICE PUDDING
This is a traditional recipe from India and it has to be one of the best things ever. In India this dish is known as Kheer.
Provided by cg011
Categories Dessert
Time 2h13m
Yield 6-8 Bowls, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the rice in a medium-sized bowl. Fill the bowl with cold water and swirl the rice around to help remove the starch.
- Carefully pour off the water, making sure not to pour out the rice that has settled to the bottom. Repeat this step 7-8 times, or until the water is clear.
- Fill the bowl with enough cold water to cover the rice by 2 inches. Let the rice soak for 30 minutes.
- Drain the rice and set aside.
- Place the milk in a 6-8- quart pan over medium heat, uncovered, and bring to a boil. This will take about 10-12 minutes. Watch it carefully so it does not boil over, and stir frequently to prevent scorching.
- Add the drained rice. Return it to a boil. This will take 1-2 minutes.
- Reduce to a simmer and cook, uncovered, for 30-35 minutes. The rice will absorb the milk as it cooks and thickens. Stir frequently, occasionally mashing the rice with a whisk.
- If the rice sticks, lower the heat.
- After almost all the milk has been absorbed and the rice is very tender, add the sugar and ground cardamom. Stir well to combine all the ingredients.
- Pour the rice into a heat-proof bowl. Let it cool for 10-15 minutes. Cover and chill completely.
- When ready to serve, spoon the chilled dessert into individual serving dishes and garnish with the pistachios, raisins, and sliced almonds.
SWEET RICE PUDDING - ARROZ DOCE - PORTUGAL
This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins. A lovely rice pudding that is flavored with orange and garnished with cinnamon.
Provided by Baby Kato
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat milk in 2 1/2 quart saucepan over medium-high heat until little bubbles form around the edges and the milk starts to steam.
- In a separate pan, add rice and salt. Add enough water to just cover the rice, and place the pan over medium-high heat, cover,and bring to a boil.
- Reduce the heat to medium-low and stirring constantly, cook the rice until the water evaporates, being careful not to burn it.
- Stir the scalded milk into the rice and add the orange peel, cover and simmer the rice for another 20 to 25 minutes, until it is almost done.
- When the rice is tender, remove the orange peel and stir in the sugar, continue to simmer for 5 more minutes until the sugar is dissolved.
- The pudding should be somewhat thick, like oatmeal. It will continue to thicken as it cools.
- Pour onto flat serving platters or individual dishes.
- Garnish with cinnamon in the Portuguese style: pinching some cinnamon between the index finger and thumb, dropping it close to the surface of the rice by rubbing the finger and thmb together, in a design or intials of the guest of honor and chill.
- Serve chilled or remove from the refrigerator 20 minutes before serving.
Nutrition Facts : Calories 586.3, Fat 11.5, SaturatedFat 7, Cholesterol 42.7, Sodium 441.3, Carbohydrate 108.7, Fiber 2.9, Sugar 53, Protein 13.6
PUERTO RICAN RICE PUDDING (ARROZ CON DULCE)
The food columnist of our local newspaper attended a Cinco De Mayo party where this delicious pudding was served. She couldn't help but have three servings! Shredded coconut and coconut milk make this recipe tropical and special.
Provided by Raquel Grinnell
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice with water according to package directions until the liquid has just been absorbed (rice will not be thoroughly cooked). Remove from heat.
- Warm the three milks with the cinnamon stick, cloves and ginger over medium heat for 15 minutes, stirring often.
- Add the milk, raisins and shredded coconut to the rice and simmer until the rice is soft, about 10-15 minutes. Remove cinnamon stick and cloves.
- Pour the rice into a low serving dish or platter. Sprinkle with ground cinnamon if desired.
- Can be served warm or cold.
Nutrition Facts : Calories 758.5, Fat 24.8, SaturatedFat 19, Cholesterol 38.9, Sodium 199.5, Carbohydrate 121.5, Fiber 3.7, Sugar 57.2, Protein 16.2
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- Rinse the rice in a colander under cold running water. Transfer the rinsed rice to a large mixing bowl and cover it with at 5 cups of cold water.
- Pour the coconut milk and 1 cup of the reserved rice water into a 4-quart dutch oven or caldero. Add the cinnamon sticks to the liquid in the pot. Fill a tea strainer or a piece of cheesecloth with the cardamom, star anise, allspice, and cloves then attach it to the side of your pot with a piece of butcher's twine or its chain.
- After 20 minutes, remove the spice sachet from the pot and discard the spices. Turn the stove back up to medium heat. Stir the drained rice into the pot of coconut milk with a wooden spoon.
- Once the cooking time has elapsed, turn the stove off. Squeeze the juice of half a lime into the arroz con dulce. After adding the lime juice, taste it and adjust any spices.
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