arroz dulce (sweet rice)

10 servings
1 cup Rice
½ cup Raisins
1½  Cinnamon sticks
1 cup Sugar
1 tablespoon Grated gingerroot
1 cup Canned coconut cream
2 cups Milk
½ teaspoon Vanilla
¼ cup Unsalted butter
  Ground cinnamon

Soak rice and raisins in water to cover ½ hour. Bring 2 cups water to boil in large saucepan. Drain rice and raisins and add to boiling water with cinnamon sticks and ¼ cup sugar. Cook over low heat until rice is tender. Boil gingerroot in ½ cup water 5 minutes, strain and blend liquid with remaining ¾ cup sugar, coconut cream, milk and vanilla. Add this mixture with butter to rice. Cover and cook over low heat until milk is absorbed, stirring every 5 to 10 minutes. Spoon into serving dish or individual custard cups, sprinkle with cinnamon and chill.

(C) 1992 The Los Angeles Times

Similar recipes

Random recipe of the day

Spiced potato latkes with venison sausages

Follow us

 Subscribe in a reader