Arroz Con Dulce
By The Noshery · thenoshery.com
8 hrs 50 min (mostly soaking overnight)
A Puerto Rican coconut rice pudding, creamy and spiced with cinnamon, cloves, and ginger, studded with raisins.
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| 475 ml medium or short grain rice | Soak rice overnight | Add drained rice, gradually incorporate coconut milk | Cover, cook low heat 15–20 min, stir occasionally | Add sugar & raisins, simmer 15 min until tender | Add final coconut milk, cook uncovered until creamy | Cool at room temperature, serve |
| 4 cinnamon sticks | Steep spices in coconut milk, 15 min | |||||
| 12 whole cloves | ||||||
| 1 teaspoon ground ginger | ||||||
| 1 1/2 teaspoons salt | ||||||
| 4 (400 ml) cans coconut milk (for steeping & cooking) | ||||||
| 1 (150 ml) can evaporated milk | ||||||
| 300 g sugar | ||||||
| 150 g raisins | ||||||
| 1 (400 ml) can coconut milk (for finishing) |
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