Arrozcondulce Recipes

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 GANDULES RECIPE BY TASTY

Steps:

• To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
• Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
• Bring the mixture to a boil, then add the rice. Cook for 15-20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
• Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
• Serve the arroz con gandules warm alongside dishes of your choice.
• Enjoy!

ARROZ CON LECHE

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.

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.

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 CON DULCE

Steps:

• 1 Wash rice and soak in water to cover, generously, for 2 hours. The rice will soak up the water so use plenty. 2 About twenty minutes before rice is finished soaking combine the 4½ cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium size caldero. 3 Bring to a boil over high heat. Reduce heat to moderate, cover and boil for 15 minutes. 4 Drain rice thoroughly and add to caldero. Mix and bring to a boil over moderate heat. Reduce heat to low and cook unitl rice is completely dry, without stirring. 5 Add the sugar and raisins, stir, and bring to a boil over moderate heat. Reduce heat to low and cook for another 15 minutes, without stirring. 6 Add reserved 3/4 cup coconut milk and stir. Turn heat to moderate and boil for about 30 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape bottom of caldero. 7 Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature. 8 This is served cold.

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.