Easy arroz con dulce: Difference between revisions
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| 1½ cups Medium Grain [[Rice]] | | 1½ cups Medium Grain [[Rice]] | ||
| 6 Whole [[Cloves]] | | 6 Whole [[Cloves]] | ||
| | | 1 inch piece [[Fresh ginger|fresh ginger]], peeled | ||
| | | 1 [[GOYA® Cinnamon stick|cinnamon stick]] | ||
| | | 1 tsp. GOYA® [[Salt]] | ||
| ½ can [[Ancel's Coco Rallado]] | | ½ can [[Ancel's Coco Rallado]] | ||
| | | ½ cup [[Raisins|raisins]] | ||
| [[Whipped cream]] (optional) | | [[Whipped cream]] (optional) | ||
| [[Ground cinnamon]] (optional) | | [[Ground cinnamon]] (optional) | ||
Revision as of 10:00, 18 August 2014
| Easy arroz con dulce | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 30 minutes |
| Prep. time: | 12 minutes |
| Cook time: | 18 minutes |
| Difficulty: | 
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A super easy way to get the best tropical coconut rice pudding!
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1½ cups Medium Grain Rice
- 6 Whole Cloves
- 1 inch piece fresh ginger, peeled
- 1 cinnamon stick
- 1 tsp. GOYA® Salt
- ½ can Ancel's Coco Rallado
- ½ cup raisins
- Whipped cream (optional)
- Ground cinnamon (optional)
- Berries (optional)
Method
- In medium bowl, add rice and enough cold water to cover
- Let rice soak 1 hour; drain; set aside.
- Meanwhile, in medium saucepan over medium-high heat, bring to boil 4 cups fresh water, cloves, ginger, cinnamon and salt. Lower heat to medium low; simmer 10 minutes. Remove and discard spices. Reserve water in saucepan.
- Stir coco rallado into reserved water; bring to boil. Add reserved rice and raisins. Lower heat to medium low; simmer, covered, until rice is soft and liquid is absorbed, 15-20 minutes. Transfer rice pudding to large casserole dish; transfer to refrigerator to cool.
Serving suggestion
Scoop pudding onto serving plate. Serve with whipped cream, ground cinnamon and berries, if desired.
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.