How can I make Puertirrican arroz con dulce?

Question

How can I make Puertirrican arroz con dulce?

Answer 1

Sweet rice pudding

4 cups 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

1/2 cup raisins

Add the salt, cloves and ginger to three cups of water in a deep sauce pan. Bring to a boil. 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).

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.  

Answer 2

Puerto Rican Arroz con Dulce

3 cups water

1 teaspoon salt

2 cinnamon sticks

6 whole cloves

1 1-inch piece fresh ginger, peeled and sliced

1 14-ounce can coconut milk

1 cup water

1 cup short-grain rice

1/3 cup dried currants or raisins

4 tablespoons shredded sweetened coconut

1/2 cup sugar ground cinnamon for garnish

  

In a large saucepan, combine the 3 cups water, salt, cinnamon sticks, cloves, and ginger. Bring to a boil. Pour the liquid through a colander into a bowl; discard the spices.

Combine the spiced water with the coconut milk and 1 cup water in a large saucepan. Bring the liquid to a boil. Add all the remaining ingredients except the cinnamon. Reduce the heat, cover, and simmer for 20 minutes. Remove the lid from the pan, stir, and cook for 15 more minutes, or until the rice is cooked. (All the liquid should be absorbed.) Pour onto a platter and sprinkle with cinnamon.

NOTE: For a fruity variation, add 1 cup of diced mango during the last 5 minutes of cooking.

Hope this helps! =)