Arroz con Dulce (Puerto Rican Rice Pudding)
3 cups water
1 teaspoon salt
2 cinnamon sticks
6 whole cloves
1 1-inch piece fresh ginger, peeled and sliced
1 14-ounce can coconut milk
1 cup water
1 cup short-grain rice
1/3 cup dried currants or raisins
4 tablespoons shredded sweetened coconut
1/2 cup sugar ground cinnamon for garnish
1 In a large saucepan, combine the 3 cups water, salt, cinnamon sticks, cloves, and
ginger. Bring to a boil. Pour the liquid through a colander into a bowl; discard the spices.
2 Combine the spiced water with the coconut milk and 1 cup water in a large saucepan.
Bring the liquid to a boil. Add all the remaining ingredients except the cinnamon. Reduce
the heat, cover, and simmer for 20 minutes. Remove the lid from the pan, stir, and
cook for 15 more minutes, or until the rice is cooked. (All the liquid should be
absorbed.) Pour onto a platter and sprinkle with cinnamon.
3 NOTE: For a fruity variation, add 1 cup of diced mango during the last 5 minutes of
Puerto Rican Recipes