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Arroz Con Dulce (sweet Rice Pudding, Puerto Rican Style)

Arroz Con Dulce (sweet Rice Pudding, Puerto Rican Style)

Delicious rice pudding, Puerto-Rican style. Arroz Con Dulce can be stored for several days in the refrigerator.

Ingredients
  • 4 water
  • 1 teaspoonful salt
  • 1 teaspoonful cloves
  • 1 tablespoonful crushed fresh ginger
  • 1 14-oz can coconut cream such as Coco Lopez
  • 1 cup regular, uncooked, short-grain rice
  • 1 cup sugar
  • 1 tablespoonful cooking oil (optional)
  • 1/2 cup raisins
Instructions

1. For best results, soak rice in water for about two hours prior to cooking. Drain. Add the salt, cloves and ginger to three cups of water in a deep sauce pan. Bring to a boil.

2. Sieve through a colander to remove the remnants of the spices. Bring to a boil once again. Add the coconut cream, rice, sugar and oil. Cook covered over medium-low heat for about twenty minutes. Add the raisins and blend in. Continue to cook, uncovered, until the rice has absorbed all the water (about fifteen more minutes).

3. Cooking times vary depending on your climate and elevation from sea level. Don't worry: this recipe is very forgiving of cooking lapses. Just don't overcook! Pour into a square or rectangular dish about one inch high and allow to cool. Sprinkle ground cinnamon or cinnamon sugar on the pudding and cut in two-inch squares for your diners. It is equally enjoyable after refrigeration. It will keep for several days, well covered in the refrigerator.

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I grew up with rice pudding. I must say I have never made it with coconut cream and I think that may be a delicious variation. I will definitely try that one! I love the smell of the cinnamon when you cook this. This is a very old fashioned pudding to make. I was teasing my teenage son the other day and told him I was going to give him some rice pudding and his eyes nearly popped out of his head at the thought. Rice pudding is something I will always associate with comfort food from childhood.

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