Arroz dulce (sweet rice)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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