Puerto Rican Rice Pudding Arroz Con Dulce 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.

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 (PUERTO RICAN RICE PUDDING)

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.