Difference between revisions of "Easy arroz con dulce"
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Revision as of 14:36, 6 August 2014
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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
- 1inch piece fresh ginger, peeled
- 1GOYA® cinnamon stick
- 1tsp. GOYA® Salt
- ½ can Ancel Coco Rallado
- ½cup raisins
- Whipped cream (optional)
- Ground cinnamon (optional)
- Berries (optional)
Method
- 1.In medium bowl, add rice and enough cold water to cover by 2. Let rice soak 1 hour; drain; set aside.
- 2.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.
- 3.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.
- 4.To serve, 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.