ARROZ CON DULCE
Make and share this Arroz Con Dulce recipe from Food.com.
Provided by ivan from philadelp
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1298, Fat 37.3, SaturatedFat 29.5, Cholesterol 60.6, Sodium 343.6, Carbohydrate 217.8, Fiber 4.1, Sugar 127.4, Protein 22.6
ARROZ CON LECHE
This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair.
Provided by gator10
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
- While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
- After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
- If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 325 calories, Carbohydrate 59.4 g, Cholesterol 23.2 mg, Fat 6.4 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 3.8 g, Sodium 148 mg, Sugar 32.4 g
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.
SPANISH ARROZ CON LECHE RECIPE
This creamy Spanish arroz con leche recipe is my mother-in-law's favorite. It's Spanish rice pudding done right!
Provided by Lauren Aloise
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Rinse the rice under cold water and then put it in a saucepan over a medium heat, just barely covered with water (you could also cover it with milk for even creamier arroz con leche).
- Add the cinnamon stick and lemon rind. Stir continually until all of the water is absorbed.
- Add milk about ½ cup at a time, stirring each time until all is absorbed. Continue adding up to the whole liter of milk, stirring continuously.
- When is seems creamy enough, taste to make sure the texture of the rice is correct. Some prefer it al dente and others like it very cooked (almost mushy).
- When it is to your liking, turn off the heat and add a pinch of salt and dash of cinnamon. Then, add the sugar a few tablespoons at a time until it is sweet enough for you. Enjoy warm or let cool.
- Sprinkle a bit more cinnamon on top to decorate!
Nutrition Facts : Calories 329.48 kcal, Carbohydrate 51.38 g, Protein 11.25 g, Fat 8.45 g, SaturatedFat 4.75 g, Cholesterol 25 mg, Sodium 119.74 mg, Fiber 1.49 g, Sugar 13.82 g, ServingSize 1 serving
VEGAN ARROZ CON DULCE
Make and share this Vegan Arroz Con Dulce recipe from Food.com.
Provided by Norma
Categories Dessert
Time 1h
Yield 21 serving(s)
Number Of Ingredients 10
Steps:
- Soak rice for 8 hours.
- In a medium pot bring water to boil together with ginger cut in pieces, cloves and cinnamon for 10 minutes. Drain.
- In a large pot, Pour the drained water. Add coconut milk, coconut cream, sugar and salt. Stir.
- Add rice and raisins. Bring to boil. Stir occasionally until is cooked.
- Serve hot into mold and allow it to cool to room temperature.
- Refigerate and enjoy!
Nutrition Facts : Calories 225.4, Fat 5.9, SaturatedFat 5.1, Sodium 45.1, Carbohydrate 42.7, Fiber 1, Sugar 26, Protein 1.8
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.
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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.
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- Then, add 1/2 cup of the remaining milk, keep stirring. When the milk has been absorbed, add 1/2 cup more of milk, repeat the process one more time. You'll be adding 1/2 cup at the time, waiting until it is absorbed to add the next one. With the last ½ cup of milk, add the sweetened condensed milk; mix well to combine. Cook for 2 -3 minutes, or thicken to the desired consistency. Keep in mind that as the rice cools down, it will thicken even more. Turn off the heat.
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