Easy arroz con dulce: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Rice and easy [sic]</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> <span class="reviewDesc">Much nicer than school rice pudding!</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span> | |||
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|TotalCalories = 893 | |TotalCalories = 893 | ||
Revision as of 16:45, 27 October 2020
Recipe review
Rice and easy [sic]
4.5/5 Much nicer than school rice pudding! Jerry, aka Chef (talk)
| Easy arroz con dulce | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 223 |
| Ready in: | 30 minutes |
| Prep. time: | 12 minutes |
| Cook time: | 18 minutes |
| Difficulty: | 
|
| Recipe author: | Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK |
| First published: | 6th August 2014 |
A super easy way to get the best tropical coconut rice pudding!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1½ cups Medium Grain Rice
- 6 Whole Cloves
- 1inch piece fresh ginger, peeled
- 1 cinnamon stick
- 1 teaspoon table Salt
- ½ can Ancel's Coco Rallado
- ½cup raisins
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.
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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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.
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