Arroz Con Dulce Recipes

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ARROZ CON DULCE



Arroz Con Dulce image

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

2 cups white rice
2 cups water
1 (12 ounce) can evaporated milk
1 (14 ounce) can condensed milk
1 (14 ounce) can coconut milk
1/2 cup shredded coconut
2 tablespoons vanilla extract
1 pinch nutmeg
1 teaspoon ginger
1 pinch salt
1/2 cup raisins
6 cloves
1 pinch cinnamon
1 cinnamon stick

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 DULCE



Arroz con Dulce image

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

1 cup short or medium grain rice
2 cinnamon sticks
6 whole cloves
1-inch piece fresh ginger, peeled & sliced
¼ teaspoon freshly ground nutmeg
3 cans (13.5 oz) coconut milk
½ teaspoon salt
¾ cup white or brown sugar
½ cup raisins
Ground cinnamon, for garnish

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



Spanish Arroz con Leche Recipe image

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

1 cup of short grain rice (Arroz Bomba is what I use in Spain but Arborio also works well.)
1-2 wide slices of lemon rind
1 stick of cinnamon
1 teaspoon of ground cinnamon
1 pinch of salt
4 ¼ cups of whole milk ((1 liter) you can substitute non-dairy milks if desired )
Sugar to taste

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

[RECIPE + VIDEO] ARROZ CON LECHE (SPICED RICE PUDDING)



[Recipe + Video] Arroz con Leche (Spiced Rice Pudding) image

Learn how to make arroz con leche, the wonderful Dominican arroz con dulce rice pudding, with its sublime blend of spices.

Provided by Clara Gonzalez

Categories     Dessert

Time 2h45m

Number Of Ingredients 11

1 cup rice
6 cloves
4 cinnamon sticks
6 cup water (, divided)
1 teaspoon salt
3 cup evaporated milk
1 cup sugar (white, granulated)
1/4 cup raisins
2 tablespoons butter (salted)
1/8 teaspoon nutmeg (freshly-grated)
Cherries for decoration ((optional))

Steps:

  • Soak the rice, cloves and cinnamon sticks in 2 cups of water and let sit for a couple of hours. This step is optional, and it's my own method for cooking the rice.
  • When the 2 hours have passed, pour the remaining 4 cups of water into a medium (1 gal [4 lt]) iron o cast aluminum pot. Add in the rice (including the water in which it was soaking, cinnamon and cloves). Add the salt.
  • Cook over medium temperature and stir regularly to avoid sticking. When the rice is tender (about 20 mins) add milk and sugar. When it breaks a boil again add the raisins. Cook over low heat until the mixture reaches a pudding-like consistency.
  • Remove from the heat. Remove the cloves and cinnamon sticks. Add the butter and mix well. Cover and let it cool down to room temperature.
  • Stir to incorporate the crust that forms during cooling.
  • Serve in small bowls and sprinkle with the nutmeg. Decorate with the cherries.

Nutrition Facts : Calories 708 kcal, Carbohydrate 116 g, Protein 16 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 70 mg, Sodium 841 mg, Fiber 3 g, Sugar 69 g, ServingSize 1 serving

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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.
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