Arroz Dulce Sweet Rice 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:

• Place the raisins and brandy in a bowl and set it aside.
• Rinse the rice until the water runs clear. Add the rice and 6 cups of water to a large pot and cook for 20 minutes or until tender over medium heat. Stir frequently.
• While the rice cooks, prepare the spice-infused tea. Add 2 cups of water, ginger, star anise, cinnamon sticks, and cloves to a pot and cook for 20 minutes over medium heat. Once the 20 minutes are up, strain it and discard the spices except for the cinnamon sticks.
• Once the rice is tender, add the spice-infused tea, cinnamon sticks, cream of coconut, coconut milk, evaporated milk, and sweetened condensed milk. Mix until well combined. Cook for 30 minutes, while stirring frequently. If you don't stir frequently, the arroz con dulce may burn and stick to the bottom of the pot.
• Once the 30 minutes are up, the arroz con dulce should be nice and creamy. Turn off the heat. Finally, stir in the butter, brown sugar, salt, vanilla extract, ground cinnamon, and raisins. Mix well. The arroz con dulce will thicken alot more as it cools.
• Taste the arroz con dulce and add more salt if needed. Garnish with ground cinnamon, if desired. Allow it to cool for at least 20 minutes before serving and enjoy.

ARROZ CON DULCE ( SWEET RICE PUDDING)

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.

PORTUGUESE SWEET RICE (ARROZ DOCE)

Steps:

• Turn stove to maximum. In a large pot add water. Peel most of the rind from one lemon and add the peels to the pot. Set lemon aside and turn stove down to medium.
• Add salt and margarine.
• When water is boiling, add rice. Stir constantly.
• When most of the liquid boils away, add 1/2 cup of milk. Stir. Repeat this step until all the milk is added.
• Remove rind from pot.
• Grate the rest of the lemon zest and add it. Add sugar. Remove pot from element.
• Slowly stir in egg yolks. (add a little bit of milk to the yolks first).
• Return pot to the element just until the rice boils. Stir constantly to avoid burning!
• Pour into casserole dish and allow to cool slightly before covering.
• Just before serving, sprinkle cinnamon on top.
• Tip: for a stronger lemon flavour, use two lemons. Peel most of the rind from one for the cooking process, and grate most of the zest from a second lemon to add at the end. For a weaker flavour, use only one lemon and make it stretch for both.

ARROZ DOCE (PORTUGUESE SWEET RICE)

Steps:

• Bring water to a boil in medium saucepan.
• Add rice and cover, simmering for 20 minutes.
• Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
• It will also thicken some while cooling.
• Pour into one large serving plate and remove lemon rind.
• Spread flat and allow to cool on wire rack.
• You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
• Serve at room temp, but refrigerate uneaten portion.

PUERTO RICAN RICE PUDDING (ARROZ CON DULCE)

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.

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.

ARROZ DULCE (SWEET RICE)

Steps:

• Let rice and raisins soak in water to cover for approximately 30 minutes.
• Bring 2 cups water to boil in large saucepan.
• Drain rice and raisins and add to the boiling water with Cinnamon sticks and 1/4 cup sugar.
• Cook over low heat until rice is tender.
• Boil ginger root in 1/2 cup water for 5 minutes, strain and blend liquid with remaining 3/4 cup of sugar, coconut cream, milk and vanilla continue cooking over low heat.
• Add this mixture with butter to rice.
• Cover and continue cooking over low heat until milk is absorbed, stirring every 5 to 10 minutes.
• Spoon into a serving dish or custard cups and sprinkle with cinnamon.