ARROZ CON DULCE RECIPE

Thanksgiving Recipe

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

In a large saucepan, combine the 3 cups of water, salt, cinnamon sticks, gloves, and ginger. Bring to a boil. Pour the liquid through a colander into a bowl; discard the spices.

Combine the spiced water with the coconut milk and 1 cup of 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 minutes, or until the rice is cooked. (All the liquid should be absorbed) Pour onto a platter and sprinkle with cinnamon.

For a fruity variation, add 1 cup of diced mango during the last 5 minutes of cooking.

Cuisine: Spanish

Main Ingredient: Rice