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
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 CON LECHE (MEXICAN RICE PUDDING)
Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.
Provided by rorozco
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
- Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
- Serve warm or cold. Sprinkle each portion with ground cinnamon.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 73.1 g, Cholesterol 39 mg, Fat 11.1 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 150.8 mg, Sugar 39.6 g
ARROZ CON DULCE
This arroz con dulce recipe is creamy, thick, and perfectly sweet. A classic Puerto Rican coconut rice pudding with raisins that can be enjoyed cold or warm.
Provided by Julie Maestre
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Place the raisins and brandy in a bowl and set it aside.
- Rinse the rice until the water runs clear. Add the rice and 6 cups of water to a large pot and cook for 20 minutes or until tender over medium heat. Stir frequently.
- While the rice cooks, prepare the spice-infused tea. Add 2 cups of water, ginger, star anise, cinnamon sticks, and cloves to a pot and cook for 20 minutes over medium heat. Once the 20 minutes are up, strain it and discard the spices except for the cinnamon sticks.
- Once the rice is tender, add the spice-infused tea, cinnamon sticks, cream of coconut, coconut milk, evaporated milk, and sweetened condensed milk. Mix until well combined. Cook for 30 minutes, while stirring frequently. If you don't stir frequently, the arroz con dulce may burn and stick to the bottom of the pot.
- Once the 30 minutes are up, the arroz con dulce should be nice and creamy. Turn off the heat. Finally, stir in the butter, brown sugar, salt, vanilla extract, ground cinnamon, and raisins. Mix well. The arroz con dulce will thicken alot more as it cools.
- Taste the arroz con dulce and add more salt if needed. Garnish with ground cinnamon, if desired. Allow it to cool for at least 20 minutes before serving and enjoy.
Nutrition Facts : Calories 716 kcal, Carbohydrate 95 g, Protein 9 g, Fat 31 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 30 mg, Sodium 243 mg, Fiber 5 g, Sugar 56 g, UnsaturatedFat 4 g, ServingSize 1 serving
VEGAN ARROZ CON DULCE
Make and share this Vegan Arroz Con Dulce recipe from Food.com.
Provided by Norma
Categories Dessert
Time 1h
Yield 21 serving(s)
Number Of Ingredients 10
Steps:
- Soak rice for 8 hours.
- In a medium pot bring water to boil together with ginger cut in pieces, cloves and cinnamon for 10 minutes. Drain.
- In a large pot, Pour the drained water. Add coconut milk, coconut cream, sugar and salt. Stir.
- Add rice and raisins. Bring to boil. Stir occasionally until is cooked.
- Serve hot into mold and allow it to cool to room temperature.
- Refigerate and enjoy!
Nutrition Facts : Calories 225.4, Fat 5.9, SaturatedFat 5.1, Sodium 45.1, Carbohydrate 42.7, Fiber 1, Sugar 26, Protein 1.8
ARROZ CON DULCE
Yield 12
Number Of Ingredients 10
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.
ARROZ CON LECHE
This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair.
Provided by gator10
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 325 calories, Carbohydrate 59.4 g, Cholesterol 23.2 mg, Fat 6.4 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 3.8 g, Sodium 148 mg, Sugar 32.4 g
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