Arroz con Dulce

Arroz Con Dulce (Carmen Santos Curran "The Rican Chef")  

  • 1 1/2 cups short grain rice
  • 4 1/4 cups coconut milk
  • 1 1/2 tsp salt
  • 3 cinnamon sticks
  • 1/4 tsp of ginger
  • 6 whole cloves
  • Pinch of nutmeg-optional
  • 1 1/2 cups sugar
  • 1/2 cup raisins
  • 3/4 cup coconut milk (reserve to use at the end)

Wash rice and soak in a  generous amount of water for 2 hours.

Twenty minutes before rice is finished soaking combine the 4½ cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium size nonstick pot. Bring to a boil over high heat. Reduce heat to moderate, cover and boil for 15 minutes.

Drain rice thoroughly and add to pot. Mix and bring to a boil over moderate heat. Reduce heat to low and cook unitl rice is completely dry, without stirring.

Add the sugar and raisins, stir, and bring to a boil over moderate heat. Reduce heat to low and cook for another 15 minutes, without stirring.

Add reserved 3/4 cup coconut milk and stir. Turn heat to moderate and boil for about 20 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape bottom of pot.

Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature before serving.  Store covered in the refrigerator. 

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