Arroz Con Dulce
Rice pudding is one of those desserts that stands the test of time. Extremely versatile, amazingly global, and always satisfying.
Servings: 12 servings
Calories: 279kcal
Ingredients
- 1½ cups Jasmine rice If using raw rice, 2 cups of raw rice and 2 cups of water
- 1 can coconut milk reserve ¼ cup for the end of cooking.
- 2 cups sugar
- 3 sticks cinnamon
- 6 pieces cloves
- 1 Pinch Nutmeg
Instructions
- Soak rice for an hour and a half before cooking.
- Wait until the rice has soaked. Begin to boil coconut milk with water, salt, cinnamon, ginger, cloves, and nutmeg, for 15 minutes. Consider placing spices in a reusable tea bag for easy removal later.
- Drain the rice and add coconut milk and spices. Cook until rice is cooked, about 10 to 15 minutes.
- Add raisins, sugar, and remaining coconut milk. Allow to cook on low for an additional 10 to 15 minutes. Turn the heat off. Let rest covered for 5 to 10 minutes.
- Pour the mixture into a larger serving bowl. Have smaller dessert bowls ready for service. Sprinkle with extra cinnamon if desired.
Notes
- I did not rinse the rice before soaking and I do not think it is needed.
- When using canned coconut milk, remove a quarter of a cup and set aside. Take the remaining coconut milk and add three and a half cups of cold water, to create the coconut milk base for boiling.
- Ginger root is better than ginger paste. But ginger paste is a good alternative. One tablespoon of ginger paste equals one ounce of ginger root.
- When you add the sugar, the mixture will look watery. Trust the process. The result is a delightfully light dessert.
Nutrition
Serving: 4oz | Calories: 279kcal | Carbohydrates: 54g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Sodium: 7mg | Potassium: 106mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 1mg
