Dessert Recipe: ARROZ CON DULCE {Sweet Rice Pudding}
Ingredients
  • 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
Instructions
  1. Place 4 cups of uncooked short grain rice in a large bowl, cover with water. Let it soak overnight.
  2. The next day, drain the water and set aside.
  3. Fill a large pot with 8 cups of water and combine cinnamon sticks, cloves, and ginger; bring to boil.
  4. 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.
  5. Place the pot of flavored water on the stove and add the uncooked rice; bring to boil and add raisins.
  6. 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.
  7. 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.
  8. The mixture will be ready when it is has a creamy like pudding consistency, not soupy or liquidity.
  9. Divide rice mixture on dinner plates or pie plates.
  10. Sprinkle cinnamon right away, while mixture is still hot. This will ensure the cinnamon sticks to the rice pudding.
  11. If eating pudding cold, refrigerate for at least 2 hours.
  12. 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/