This recipe is from Cielito Rosado, with whom I had the pleasure to work with when I managed the advertising of a very popular dish washing liquid. She’s one of the few well-known cooks in Puerto Rico… her recipes are simple and easy to follow.
Arroz con Dulce, loosely translated to Sweetened Rice, is a typical Xmas dessert. You really do not see it anywhere before Thanksgiving or after the Fiestas de San Sebastián. The key is to not have it be too sweet or too bland… and brown sugar is key.
ARROZ CON DULCE
1 ½ cups of rice, soaked in water For the cooking liquid: 1 ½ cups water 20 cloves 2 cinnamon sticks A piece of fresh ginger 3 cans of coconut milk 1 ½ cups brown sugar 1 cup shredded coconut 2 tbs raisins 2 tbs butter Ground cinnamon to garnish
- Add the cloves, cinnamon sticks and ginger to the water in a medium saucepan. Cook over medium-high heat for about 5-8 minutes. Then, strain and discard the spices. Return the tea to the same saucepan.
- Drain the rice that has been soaking in water; add it to the strained tea and coconut milk. Cook over medium heat until the liquids boil. Cover and lower the heat until the liquids reduce and the rice is cooked.
- Add the brown sugar, shredded coconut, raisins, butter and cook for an additional 15 minutes.
- Pour the cooked rice into a serving platter and garnish with sprinkled ground cinnamon.