Arroz con Dulce: Puerto Rican Rice Pudding

I remember reading somewhere a few years ago that arroz con dulce was a remnant of the time the Moors controlled the Iberian peninsula. Certainly, to this day most Arabic countries have a similar candied rice pudding dish.

Almost every continent has several versions, depending on regional ingredients, climates, ethnic divisions, etc.

Wikipedia breaks it down to the more common ingredients:

• Rice – white rice usually short grain, but can also be long grain, basmati, or jasmine rice; brown rice; black rice
• Milk – whole milk, coconut milk, cream or evaporated
• Spices – nutmeg, cinnamon, ginger, etc.
• Flavorings – vanilla, orange, lemon, pistachio, rose water, etc.
• Sweetener – sugar, brown sugar, honey, sweetened condensed milk, fruit or syrups.

Spaniards refer to it as arroz con leche (rice with milk). The Portuguese call it arroz doce (literally sweet rice). Across in the Americas, Puerto Ricans call it arroz con dulce. Arroz con leche can be found in the cuisines of Argentina, Brazil, Colombia, Cuba, the Dominican Republic, Panama, and Venezuela among others.

These are not all the same; there are variations – such as the fact that some are cooked with cloves, for instance. In Peru, they add shredded coconut. Some recipes also call for star anise.

http://www.freecoconutrecipes.com/images/Puerto_Rican_Style_Rice_Pudding.jpg

Arroz con Dulce

4 cups of water

1 teaspoon salt

2 to 3 cinnamon sticks

6 whole cloves

1 piece of ginger (about 1 inch, peeled and sliced)

1 14-ounce can of coconut milk

1 cup of medium or short grain rice

1/2 cup golden raisins

1/2 cup white cane sugar 

Rum (optional)

Soak the rice in water for at least a couple of hours (you can leave overnight). The grains will absorb some of the liquid and lose some of the starch. Drain water before cooking.

Soak the raisins in hot water mixed with rum to plump and saturate in liquor.

In a large saucepan or pot, bring 3 cups of water to a simmer. Add the salt, cinnamon sticks, whole cloves, and ginger. Simmer for about 15 minutes to infused flavors into the water. Remove from heat and take out spices.

Add the coconut milk and 1 cup of water, stir, and return to a high flame. Bring to a boil.

Add sugar, rice and raisins, and stir thoroughly. Reduce heat to a simmer, cover and cook for 20 minutes. Stir a few times to make sure rice is not sticking and/or burning.

After 20 minutes, remove the lid and stir. Continue to cook for another 10-15 minutes or until the rice is cooked through and creamy. The water should be absorbed.

If the water is absorbed, but the rice is still not cooked, add a little hot water (about 1/4 cup) at a time and continue to cook until done. This step depends on altitude, though if you soak rice it’s likely to be unnecessary.

When the rice is cooked, pour into your serving dish or dishes. Allow to cool and place in the refrigerator until ready to serve.

Garnish with ground cinnamon before serving.

Notes: you may substitute brown sugar or if you prefer a more subtle sweetness, honey or maple syrup. If you like a slightly spicier taste, add star anise to infuse your cooking liquid.

There are many recipes, some simpler than others, and a few You Tube videos. I recommend watching the videos to give you an idea of the consistency you're looking for during and at the end of cooking. This recipe is a guide to get you started on the most satisfying dessert that combines comfort food into the mix. 

For recipes, how-to videos, and more information about Puerto Rican holiday foods, go to the Pinterest board: