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
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
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 DULCE (SWEET RICE)
Make and share this Arroz Dulce (Sweet Rice) recipe from Food.com.
Provided by aronsinvest
Categories Dessert
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 373.9, Fat 14.7, SaturatedFat 10.9, Cholesterol 23.8, Sodium 50.5, Carbohydrate 57.6, Fiber 1.5, Sugar 32.7, Protein 5
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