Dessert Recipe: ARROZ CON DULCE {Sweet Rice Pudding} |
- 4 cups of small grain rice
- Handful of whole cloves (apprx. 20)
- 2 pieces of fresh ginger, peeled and mashed
- 6-7 cinnamon sticks
- 1 can, Coco Lopez, - coconut milk
- 1 can, Coco Lopez - cream of coconut
- 1 can, sweetened condensed milk
- 2 cans, carnation evaporated milk
- 2 cups, raisins (you want a generous amount)
- 2 tbsp vanilla extract
- 3 cups granulated sugar, add to taste
- ground cinnamon for garnishing
- Place 4 cups of uncooked short grain rice in a large bowl, cover with water. Let it soak overnight.
- The next day, drain the water and set aside.
- Fill a large pot with 8 cups of water and combine cinnamon sticks, cloves, and ginger; bring to boil.
- Once the water has turned brown in color, the flavors of the spices have blended and you can now drain into another large pot. Discard all the spices.
- Place the pot of flavored water on the stove and add the uncooked rice; bring to boil and add raisins.
- Once the water disintegrates, stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, vanilla extract and sugar to taste; simmer on low heat.
- Frequently stir rice mixture and make sure to stir in a folding motion so that the rice won't stick to the bottom of the pot.
- The mixture will be ready when it is has a creamy like pudding consistency, not soupy or liquidity.
- Divide rice mixture on dinner plates or pie plates.
- Sprinkle cinnamon right away, while mixture is still hot. This will ensure the cinnamon sticks to the rice pudding.
- If eating pudding cold, refrigerate for at least 2 hours.
- To serve, cut into wedges or fill a dessert cup with a generous spoonful.
Recipe by Design by Occasion at https://designbyoccasion.com/dessert-recipe-arroz-con-dulce-sweet-rice-pudding/
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