Description
This arroz con dulce recipe is a comforting, traditional Puerto Rican dessert made with canned coconut milk, rice, brown sugar and warming spices. For best results, soak the short grain rice for 2 hours before cooking. This allows the rice to cook evenly in the liquid without becoming mushy.
Ingredients
Units
Scale
- 1 cup rice (short or medium grain is best)
- 3 cups water (for soaking the rice) + 3 1/2 cups water (for cooking)
- 1 can coconut milk
- 2 inch chunk of fresh ginger, peeled
- 3–4 cinnamon sticks
- 4 whole cloves
- 1 tsp ground nutmeg
- A pinch of salt
- 2 tbsp brown sugar
- 1/4 cup raisins (optional)
- ground cinnamon to garnish
Instructions
- Soak the rice. In a large bowl combine 2 cups water and rice. Soak for at least 2 hours, if not overnight before straining and setting aside.
- Warm the spices. In a large saucepan combine 3 ½ cups water, coconut milk, ginger, cinnamon sticks, cloves, and nutmeg. Bring to a simmer and continue to simmer for 10 minutes until the mixture begins to turn light brown and the spices become fragrant.
- Remove solids & add remaining ingredients. Scoop out the solids and discard. Add drained rice, salt, brown sugar and raisins (if using) and bring to a boil.
- Simmer on low. Stir the mixture so the rice is evenly combined, turn heat to low, cover and cook for 15-20 minutes.
- Serve. Check the rice to make sure it’s not dry, adding a splash of water if needed. Cool for 5 minutes before serving in small bowls with a sprinkle of ground cinnamon to garnish. Enjoy!
