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Puerto Rican Arroz Con Dulce (Coconut Rice Pudding)

Servings: Serves: 12 servings

Servings: Serves: 12 servings
Ingredients
  • 2 cups short grain rice soaked in cold water for 3 hours or more.
  •  
  • The Tea
  • 5 cups of water
  • 16 cloves
  • 7 cinnamon sticks
  • A packet of star anise
  • 15 2 inch size pieces of ginger
  • Boil in hot water for 10 to 20 minutes.
  •  
  • 3 Goya coconut milk
  • 1 carnations evaporated milk
  • 1 tablespoon of butter
  • ⅛ teaspoon of salt
  • 1 teaspoon of vanilla
  • 1 cup of raisins
  • ½ cup of white sugar
  • 1 cups brown sugar
  • 1 Goya coconut cream
  • Cinnamon powder for decorating.
Steps
  1. First Do 1#
  2. 2 cups short grain rice soaked in cold water for 3 hours or more.
  3. Second Do 2#
  4. The Tea
  5. 5 cups of water
  6. 16 cloves
  7. 6 cinnamon sticks
  8. A packet of star anise
  9. 15 2 inch size pieces of ginger
  10. Boil in hot water for 10 to 20 minutes.
  11. Third Do 3#
  12. 2 Goya coconut milk
  13. 1 carnation evaporated milk
  14. 1 tablespoon of butter
  15. ⅛ teaspoon of salt
  16. 1 teaspoon of vanilla
  17. 1 cup of raisins
  18. Add 2 cups of rice stirring it on medium low heat on 20 minutes keep an eye on it stir it.
  19. forth Do 4#
  20. subheading: (reserved for the end):
  21. 1 Goya coconut milk
  22. ½ cup of sugar
  23. ½ cups brown sugar
  24. 1 coconut cream
  25. And then keep stirring it on low medium heat
  26. stir until well combined and bring to a boil. Reduce heat to a simmer and cook for another 20 minutes frequently stirring to keep from sticking to the bottom.
  27. Turn heat to moderate until it comes to a slow boil. Cook for about 20 minutes, or until rice becomes thick like a pudding. Stirring rice occasionally and scrape bottom of pot making sure it doesn't stick.
  28. Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature before serving. Store covered in the refrigerator.
 

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