Best 5 Cococonut Rice Pudding And Raisins Arroz Con Dulce Recipes
Arroz con Dulce, a traditional dessert in many Latin American countries, is a creamy and flavorful rice pudding made with coconut milk, cinnamon, and raisins. This sweet treat is often served at special occasions and celebrations. Our recipe for Arroz con Dulce combines the classic flavors of coconut, cinnamon, and raisins with a touch of vanilla and a hint of nutmeg. The result is a rich and satisfying dessert that is sure to please everyone at the table.
In addition to the classic Arroz con Dulce recipe, we also offer a variation that uses a combination of coconut milk and evaporated milk. This version has a slightly creamier texture and a richer flavor. We also include a recipe for a vegan Arroz con Dulce, made with almond milk and coconut milk. This version is just as delicious as the traditional recipe, but it is also dairy-free and vegan-friendly.
No matter which recipe you choose, you are sure to enjoy this delicious and comforting dessert. Arroz con Dulce is the perfect way to end a meal or to enjoy as a snack. It is also a great make-ahead dessert, so you can have it on hand when you need a quick and easy treat.
ARROZ CON DULCE
Puerto Rican Arroz con Dulce (rice pudding) with coconut milk, raisins, cinnamon and spice. Ultra creamy and a Christmas classic!
Provided by www.kitchengidget.com
Categories Desserts & Treats
Time 3h10m
Number Of Ingredients 10
Steps:
- Rinse the rice several times until the water runs clear. Soakthe rice in 2 cups of water (enough to cover), at least 2 hours, preferablyovernight. When ready to cook drain the rice and set aside.
- In a large caldero or pot, add 1 can of coconut milk, the cinnamon sticks, cloves, ginger and nutmeg. Bring to a boil, then lower heat, cover and simmer for 15 minutes. Remove the cinnamon, cloves and ginger with a slotted spoon.
- To the pot with the infused coconut milk add 1 ½ cans of coconut milk (reserve the remaining ½ can for the end) and salt. Bring to boil, then add drained rice. Reduce heat to a simmer, cover and cook for 15 minutes.
- Add the remaining ½ can of coconut milk, sugar and raisins to the rice and gently stir. Continue cooking at a simmer, uncovered, until the rice is tender and creamy, about 15 minutes. Gently stir occasionally so rice doesn't stick to bottom of pot. It should look runny, but not soupy.
- Pour the arroz con dulce into a dish and let cool to room temperature. Cover and refrigerate until chilled. Sprinkle with ground cinnamon before serving.
COCOCONUT RICE PUDDING AND RAISINS /ARROZ CON DULCE
this is a rice cooked in puerto rico on christmas eve it is a dessert sweet and delicious like no other, it is traditonal.
Provided by rosa rivera
Categories Puddings
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. in a medium bowl put rice to soak with water put aside. in a 3 quart saucepan or larger, put the coconut milks and evaporated milk, add vanilla salt ,sugar and cinnamom cloves,margarine, after rice soaks for 20 minutes add to milk mixture,oh'' don't forget about the raisins then taste the mixture put the stove on to midium heat stir a little then cover and let it on low heat.if still needs sugar please add some more ,and add some of the water like a cup taste again and cover it will be like an hour or 45 minutes to cook ,when creamy turn and tastes again put on low flame cover well. when the grain is cooked and is good to ur taste and it has a thickness, and creaminess u could turn the flame off. have a platter or bowl ''what ever you like. let get cool sprinkle some cinnamon on top and put the 3 cinnamon sticks on top ,let cool and refrigerate serve warm or cold , serves about 8 or more ,i hope u like it as much as i do ....bon appettite
- 2. your guess will love it so much .
COCONUT RICE PUDDING
Steps:
- Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
- Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.
- Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices.
COCONUT RICE PUDDING
This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.
Nutrition Facts :
PUERTO RICAN RICE PUDDING (ARROZ CON DULCE)
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.
Provided by Raquel Grinnell
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 758.5, Fat 24.8, SaturatedFat 19, Cholesterol 38.9, Sodium 199.5, Carbohydrate 121.5, Fiber 3.7, Sugar 57.2, Protein 16.2
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final product. Use fresh, ripe coconut milk, high-quality rice, and flavorful spices.
- Cook the rice slowly and carefully: Overcooked rice will be mushy and unappetizing. Cook the rice slowly over low heat, stirring frequently to prevent it from sticking to the pot.
- Add the coconut milk and spices gradually: This will help to prevent the rice from curdling and will allow the flavors to meld together more harmoniously.
- Sweeten the pudding to your taste: The amount of sugar you add to the pudding is a matter of personal preference. Start with a small amount and add more to taste.
- Serve the pudding warm or chilled: Coconut rice pudding can be served warm or chilled. If you serve it warm, top it with a dollop of whipped cream or a sprinkling of cinnamon. If you serve it chilled, let it cool completely before refrigerating for at least 2 hours.
Conclusion:
Coconut rice pudding is a delicious and versatile dessert that can be enjoyed on any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you like it warm or chilled, with or without raisins, coconut rice pudding is sure to be a hit with your family and friends. So next time you're looking for a sweet treat, give coconut rice pudding a try!
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