Puerto Rican Rice Pudding (arroz Con Dulce) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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The food columnist of our local newspaper attended a Cinco De Mayo party where this delicious pudding was served. She couldn't help but have three servings! Shredded coconut and coconut milk make this recipe tropical and special. Ingredients:
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 |
Directions:
1. 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.
2. Warm the three milks with the cinnamon stick, cloves and ginger over medium heat for 15 minutes, stirring often.
3. 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.
4. Pour the rice into a low serving dish or platter. Sprinkle with ground cinnamon if desired.
5. Can be served warm or cold.
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