Name: Arroz con Dulce, Puerto Rican Style
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Puerto Rican
Ingredients: 2 Cups of White, Short or Medium Grain Rice; 1-2″ Piece of Fresh Ginger; 3-4 Cinnamon Sticks; Dash of Salt; 1 13.5oz Can of Cream of Coconut; 1 15oz Can of Coconut Milk; 1 Tsp Vanilla; 3/4 Cup of Raisins; 3 Tbsp of Butter; Ground Cinnamon

Ingredients

Scale

2 Cups of White, Short or Medium Grain Rice

1–2” Piece of Fresh Ginger

3–4 Cinnamon Sticks

Dash of Salt

1 13.5oz Can of Cream of Coconut

1 15oz Can of Coconut Milk

1 Tsp Vanilla

3/4 Cup of Raisins

3 Tbsp of Butter

Ground Cinnamon

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Instructions

Soak rice in cold water for at least three hours
Once the rice is soaked, rinse, and set aside.
Place four cups of water into a heavy saucepan and add spices.
Bring water to a boil in high heat and then let it simmer for 10 minutes until the spices are fragrant.
Remove spices. Keep the cinnamon sticks for garnish.
Add the rice and cook on medium heat.
Once the rice absorbs the water (around 10-15 minutes), stir in the coconut milk and cream of coconut and cover and cook in medium-low heat.
Let it cook until soft. It should take around 20 minutes. Every 5-7 minutes, give it a stir to ensure that it doesn’t stick to the bottom of the pan.
Fifteen minutes in, stir the raisins and the butter to finish.
Once it’s done, remove it from the pan. I usually like to mold the arroz con dulce in a platter. You can use smaller plates or little containers to give away as gifts.
Let it cool for an hour at room temperature. Add ground cinnamon and use the cinnamon sticks as a garnish.
Place in the fridge. It’s best to make it overnight, although it’s so difficult to control myself!