Best Cococonut Rice Pudding And Raisins Arroz Con Dulce Recipes

Arroz con Dulce image

Provided by www.kitchengidget.com

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.

Puerto Rican Rice Pudding (arroz Con Dulce) image

Provided by Raquel Grinnell

Categories Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups rice
2 cups water
1/2 cup shredded sweetened coconut
1 (14 ounce) can coconut milk (pref. Coco Lopez)
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
6 whole cloves
1 cinnamon stick
2 teaspoons ground ginger
1 cup raisins

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