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Wednesday, April 1, 2015

arroz con dulce (coconut rice pudding)

Rice Pudding, just the thought of a comforting dish of Rice Pudding makes me smile, I think it is one of my favorite non chocolate desserts. I love to eat it any time, breakfast, as a snack or a dish before bed...lots of cinnamon too!

Serving size: ½ cup

2 cups short grain rice soaked overnight
4 cups coconut milk + ¾ coconut milk (reserved for the end)
1½ tsp salt
3 cinnamon sticks
¼ tsp of ginger
6 whole cloves
Pinch of nutmeg-optional
1½ cups sugar
½ cup raisins

Soak in a generous amount of water overnight.

The day of preparation combine 4 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 simmer for 15 minutes.

Drain rice thoroughly and add to pot. Mix and bring to a boil. Reduce heat to medium-low and cook until rice is almost dry, stirring occasionally.

Add the sugar and raisins, stir until well combined and bring to a boil. Reduce heat to a simmer and cook for another 15 minutes frequently stirring to keep from sticking to the bottom.

Add reserved ¾ cup coconut milk and stir. Turn heat to moderate until it comes to a slow boil. Cook for about 20 minutes, or until rice becomes thick like a pudding. Stirring rice occasionally and scrape bottom of pot making sure it doesn't stick.

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

Adapted from Carmen Santos Curran "The Rican Chef"


Calories 150 Sodium 125 mg
Total Fat 4 g Potassium
0 mg
Saturated 2 g Total Carbs
27 g
Polyunsaturated 0 g Dietary Fiber
1 g
Monounsaturated 0 g Sugars 14 g
Trans 0 g         Protein 4 g
Cholesterol 10 mg  
Vitamin A 0% Calcium 15%
Vitamin C 0% Iron 2%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Serving size: ½ cup

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