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Puerto Rican Rice Pudding (arroz Con Dulce)

Puerto Rican Rice Pudding (arroz Con Dulce) Recipe

The food columnist of our local newspaper attended a Cinco De Mayo party where this delicious pudding was served. She couldn't help but have three servings! Shredded coconut and coconut milk make this recipe tropical and special.
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Prep Time 45 mins
Cook Time 0 mins
Course Dessert
Cuisine Puerto Rican
Calories 758.5 kcal

Ingredients
  

  • 2 cups rice
  • 2 cups water
  • 1/2 cup shredded sweetened coconut
  • 1 (14 ounce) can coconut milk (pref. Coco Lopez)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 6 whole cloves
  • 1 cinnamon stick
  • 2 teaspoons ground ginger
  • 1 cup raisins

Instructions
 

  • Cook the rice with water according to package directions until the liquid has just been absorbed (rice will not be thoroughly cooked). Remove from heat.
  • Warm the three milks with the cinnamon stick, cloves and ginger over medium heat for 15 minutes, stirring often.
  • Add the milk, raisins and shredded coconut to the rice and simmer until the rice is soft, about 10-15 minutes. Remove cinnamon stick and cloves.
  • Pour the rice into a low serving dish or platter. Sprinkle with ground cinnamon if desired.
  • Can be served warm or cold.

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Nutrition

Serving: 273gCalories: 758.5kcalCarbohydrates: 121.5gProtein: 16.2gFat: 24.8gSaturated Fat: 19gCholesterol: 38.9mgSodium: 199.5mgFiber: 3.7gSugar: 57.2g
Keyword < 60 Mins, Beginner Cook, Caribbean, Dessert, Easy, Egg-free, Free Of..., Potluck, Rice, Stove Top, Sweet
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