Arroz Con Dulce
My submission is for "Arroz con dulce" usually eaten in PR during
Christmas but it's great any time of the year. I've taken the recipe
from a cook book which was handed down to me by my grandmother and a
tradition in many kitchens across this lovely island "Cocina Criolla"
by Carmen Aboy Valldejuli (there is an English version available).
Arroz con dulce
1 1/2 cups of uncooked white rice
1 8oz can of heavy coconut milk (dilute w/ water to
make 1/1/2 cups of liquid or add more coconut milk).
2 1/4 cups of granulated sugar
1 1/2 tsp salt
3 cinnamon sticks
1/2 cup of raisins
pinch of ground fresh ginger
pinch of ground fresh nutmeg
1 tbs vanilla
ground cinnamon for garnish
In a large pot add liquid, salt, ginger, nutmeg, cinnamon sticks bring
to a boil add rice, cover and lower to a simmer. Should take 25 to 30
minutes to cook.
Rice should be very moist with some liquid on bottom. Add vanilla,
sugar and raisins. Blend ingredients with a wooden spoon and cook on
low heat for 10 minutes, stirring once or twice (if rice gets too dry,
add some coconut milk right out of the can but not too much 'cause you
don't want it to be "soupy").
Serve on a large platter or in small individual custard cups. Garnish
with ground cinnamon.