Arroz con Dulce (Puerto Rican Rice Pudding)
César Pérez
Photo by César Pérez
- Serves
- 6
- Prep Time
- 3 Hours
- Cook Time
- 30 Hours
This Arroz con Dulce is a love letter to my Abuela Nerida and a taste of Puerto Rican Christmas. It starts with a fragrant "té de especias" – a spiced tea of ginger, cinnamon, star anise, and cloves. The rice simmers until creamy and tender, then it's sweetened with cream of coconut and sugar. If you don't like raisins, I encourage you to give them a chance after having soaked them in rum.
Ingredients
- 2 cup short or medium grain rice
- 2 cup water
- 1/4 cup raisins
- 1/4 cup dark rum
- 2 cup coconut milk
- 1 tablespoon ginger, grated
- 7 cloves
- 3 cinnamon sticks
- 3 star anise
- 1 bay leaf
- 1 cup cream of coconut
- 1 cup sugar
- cinnamon, to finish
- coconut chips, to finish
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Directions
- Step 1
Soak the rice and plump the raisins: In a large bowl, combine the rice and 2 cups of water. Let soak for at least 3 hours, or up to overnight. Drain the rice in a fine-mesh sieve and set aside. In a small bowl, combine the raisins and rum. Let soak overnight.
- Step 2
Make the spiced tea: In a large pot or saucepan, combine 2 cups of water, ginger, cloves, cinnamon sticks, star anise, and bay leaf. Simmer over medium heat for 10 minutes. Strain the spiced tea through a fine-mesh sieve and set aside.
- Step 3
Cook the rice: In the same pot, combine the drained rice and the spiced tea and coconut milk. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 10 minutes, or until the liquid is absorbed and the rice is tender. Stir occasionally to prevent sticking.
- Step 4
Sweeten and finish: Stir in the cream of coconut and sugar. Cook until the sugar dissolves and the liquid reduces by half, about 5 minutes. Stir in the plumped raisins. Garnish with a sprinkle of cinnamon and coconut chips. Serve warm or cold.