Arroz dulce / Rice Pudding

Is Christmas here yet? This dish is my all-time favorite i remember my mother making this dish when i was a child the aroma would fill the entire house, I most definitely knew i had to learn this dish that is past down from generation to generation. It’s very popular in Puerto Rico around christmas time. It’s rich and creamy and overall, it’s just a bite of heaven in your mouth with every bite.

INGREDIENTS

1 cup short or medium grain rice
2 cinnamon sticks
6 whole cloves
1-inch piece fresh ginger, peeled & sliced
¼ teaspoon freshly ground nutmeg
3 cans (13.5 oz) coconut milk
½ teaspoon salt
¾ cup white or brown sugar
½ cup raisins
Ground cinnamon, for garnish

INSTRUCTIONS

Rinse the rice several times until the water runs clear. Soak
the rice in 2 cups of water (enough to cover), at least 2 hours, preferably
overnight. When ready to cook drain the rice and set aside.
In a large caldero or pot, add 1 can of coconut milk, the cinnamon sticks, cloves, ginger and nutmeg. Bring to a boil, then lower heat, cover and simmer for 15 minutes. Remove the cinnamon, cloves and ginger with a slotted spoon.
To the pot with the infused coconut milk add 1 ½ cans of coconut milk (reserve the remaining ½ can for the end) and salt. Bring to boil, then add drained rice. Reduce heat to a simmer, cover and cook for 15 minutes.
Add the remaining ½ can of coconut milk, sugar and raisins to the rice and gently stir. Continue cooking at a simmer, uncovered, until the rice is tender and creamy, about 15 minutes. Gently stir occasionally so rice doesn’t stick to bottom of pot. It should look runny, but not soupy.
Pour the arroz con dulce into a dish and let cool to room temperature. Cover and refrigerate until chilled. Sprinkle with ground cinnamon before serving.

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