Arroz Con Dulce (Coconut Rice Pudding)
1 hr 30 mins
Servings: 24 4oz Cups
- 4 cups water
- 4 sticks cinnamon
- 8 whole cloves
- 1 can coconut milk
- 1 can evaporated milk
- 1 cup water
- 1 tbsp unsalted butter
- 1/4 tsp salt
- 1 tsp pure vanilla
- 1/4 tsp ground nutmeg
- 2 cups medium grain white rice
- 1 can cream of coconut
- 1 can condensed milk
- 1 cup granulaed sugar
- 1/2 cup dak brown sugar
Let your rice soak in a bowl of water for at least two hours.
In a medium sized pot, add your spices and 4 cups of water and bring to a rolling boil.
Take a large pot and add 1 cup of water, coconut milk, evaporated milk, butter, and salt and bring so a simmer.
Once the pot starts to simmer, add your vanilla, nutmeg, and rice.
Drain the spice water in a bowl and discard all the spices except for the cinnamon sticks. They will be added to the large pot.
Add the spiced water to the large pot and cook for 20-25 minutes on medium heat or until the rice is cooked. Cover your pot.
Stir the rice occasionally so that the rice does not burn to the bottom of the pot.
Once your rice has cooked, add your coconut cream and condensed milk to the mixture and stir to combine everything.
Add your dark sugar and granulated sugar and mix well.
Cook the mixture for another 10-15 minutes on low to medium heat. Cover the pot.
Stir the mixture and allow the liquid to evaporate a little bit, or until you have reached your desired consistency. The longer the liquid is evaporated, the thicker the rice pudding will be.
** Don't walk away from the stove and leave the mixture unattended. This mixture requires that it be stirred occasionally to avoid the rice being burned.**
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