Arroz Con Dulce Recipes Recipe # 1 1½ cups rice 4¼ cups coconut milk 1½ teaspoons salt 3 cinnamon sticks 2 ounces ginger 6 whole cloves Pinch of nutmeg-optional 1½ cups sugar ½ cup raisins 3/4 cup coconut milk (reserve to use at the end) Wash rice and soak in water to cover, generously, for 2 hours. The rice will soak up the water so use plenty. About twenty minutes before rice is finished soaking combine the 4½ cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium size caldero. Bring to a boil over high heat. Reduce heat to moderate, cover and boil for 15 minutes. Drain rice thoroughly and add to caldero. 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 30 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape bottom of caldero. Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature. This is serves cold. Arroz con Dulce by Gloria Recipe # 2 1 can condensed milk 2 cans Cream of coconut ( have extra just in case) 1 can coconut milk ( have extra just in case) 1 can of coconut water (have extra just in case) 1 ginger about 3 to 4 inches (peeled and cut into ½ inches 1 teaspoon cloves 4 cinnamon sticks Ground cinnamon Raisins (soak for 1 hour in water) Pinch of salt Pinch nutmeg 3 cups Valencia rice rinsed ( short grain rice) Has to be! 4 cans of evaporated milk ( have extras just in case) In a pot, put 1 can of each evaporated milk, condensed milk, can coconut milk and coconut water and ½ a can of cream of coconut. Add the ginger, cloves, cinnamon sticks and salt into the pot. You can also add a little bit of ground cinnamon too. About 1 tablespoon, start to boil, put in your rice and stir constantly. Add your drained raisins. Stir! Lower the heat to low, as it starts to evaporate add the coconut milk. And keep stirring, so it won’t get stuck in the bottom or burn. I always keep extra cans of coconut milk and cream of coconut, in case you might need more. Once you see the rice is nice and soft, it’s done. It should look nice and creamy. Once it’s done, get a nice platter or tin pans and start to fill them up. Cover them with plastic wrap, so it’s stays nice and moist. Let cool. Refrigerate and enjoy! I like to eat it when it’s just finish cooking.
Posted on: Wed, 28 Aug 2013 04:10:14 +0000
Trending Topics
Recently Viewed Topics
© 2015