Arroz con Dulce (Puerto Rican Rice Pudding)

🧂 Ingredients

• 1 ½ cups medium grain white rice

  (see notes)
• 4 cups water

  (+ more to soak the rice)
• ½ tablespoon ginger

  (about 1-inch peeled, sliced fresh ginger)
• 2 whole cinnamon sticks
• 6 whole cloves
• 1 teaspoon salt
• 13.5 oz coconut milk
• ½ cup light brown sugar
• ½ cup raisins

  (or golden raisins, or a combination of both regular and sultanas)
• ¼ cup shredded sweetened coconut
• ground cinnamon

  (optional garnish)

Instructions

• 1 Place the rice in a medium-sized mixing bowl and cover with cool water, leaving
  about 2 inches of excess water over the rice. Set aside for an hour to soak.
• 2 Add the 4 cups water to a saucepan with ginger, cinnamon sticks, cloves, and
  salt then bring to a boil. Reduce heat and simmer for 10-15 minutes then remove
  from heat and allow to steep while your rice finishes soaking.
• 3 Once your rice is fully soaked, drain off water and rinse under cool tap water.
• 4 Use a slotted spoon to remove the ginger and whole spices from the boiled water.
  Add coconut milk and heat to a boil.
• 5 When the water reaches a boil, stir in the drained rice, light brown sugar,
  raisins, and coconut then reduce heat to a simmer. Cover and cook for 15-20
  minutes until rice is tender, stirring occasionally to prevent sticking to your
  pan.
• 6 Transfer the cooked rice into your 9x13 baking pan and spread in an even layer
  for quick cooling. Once cooled to room temperature, finish chilling in the
  refrigerator.
• 7 Serve cold, topped with a sprinkle of ground cinnamon.

Nutrition Info