Arroz con Dulce I

Arroz con Dulce I Recipe from Puerto Rico with Coconut, Cinnamon, and Dark Rum

Region / culture: Puerto Rico | Preparation time: 2 hours | Cooking time: 35 minutes | Servings: 6

Introduction

Arroz con Dulce is a traditional dessert that hails from the beautiful island of Puerto Rico. This sweet rice pudding is a staple during the holiday season but is enjoyed year-round by many. Its creamy texture combined with the aromatic blend of spices and coconut makes it a unique and delightful treat. This recipe takes you through the steps to create this beloved dish, ensuring you can bring a taste of Puerto Rico into your home.

History

The origins of Arroz con Dulce can be traced back to Spain, but it has undergone significant transformation since arriving in Puerto Rico. The island's rich culinary history, combined with the availability of local ingredients like coconut and rum, has shaped this dessert into what it is today. It's a dish that tells a story of cultural fusion, colonial history, and the adaptability of recipes over time and geography.

Ingredients

2 cinnamon sticks
6 whole cloves
1 x 1 inch piece fresh ginger, peeled and mashed
pinch of ground nutmeg
1 lemon peel
2 tbsp of butter
1 tbsp of vanilla extract
1 tsp salt
2 x 14 oz (397 g) can coconut milk
4 cup of milk
1 can of evaporated milk
1 x 14 oz (397 g) can coconut cream such as coco lópez
1 cup short-grain rice
0.33 cup dried currants or raisins
0.5 cup of dark rum
4 tbsp shredded sweetened coconut
0.5 cup sugar
ground cinnamon for garnish

How to prepare

Soak currants or raisins in rum overnight.
For best results, soak rice in 1 cup of milk for about two hours prior to cooking.
Add the butter, salt, lemon peel, nutmeg, vanilla, cinnamon sticks, cloves, and ginger to three cups of milk in a deep saucepan.
Bring to a boil.
Bring to a boil once again.
Add the coconut cream, coconut milk, rice, and sugar.
Cook covered over medium-low heat for about twenty minutes.
Add the raisins, shredded coconut, and the evaporated milk and blend in.
Continue to cook, uncovered, until the rice has absorbed all the water (about fifteen more minutes).
Cooking times vary depending on your climate and elevation from sea level.
Don't worry: this recipe is very forgiving of cooking lapses. Just don't overcook!
Pour into a square or rectangular dish about one inch high and allow to cool.
Remove lemon peel, cinnamon sticks, and cloves.
Sprinkle ground cinnamon or cinnamon sugar on the pudding and cut into two-inch squares for your diners. It is equally enjoyable after refrigeration. It will keep for several days, well covered in the refrigerator.
Note: for a fruity variation, add 1 cup of diced mango during the last 5 minutes of cooking.
Enjoy.

Variations

For a fruity twist, add diced mango or pineapple during the last few minutes of cooking. For a nuttier flavor, sprinkle toasted almonds or pecans on top before serving.

Cooking Tips & Tricks

To achieve the perfect Arroz con Dulce, consider these tips:

- Soaking the rice in milk beforehand helps achieve a creamier texture.

- Use a heavy-bottomed pot to prevent the rice from sticking and burning.

- Stirring occasionally helps distribute heat evenly but avoid over-stirring to prevent the rice from becoming too mushy.

- Adjust the sweetness to your liking by modifying the amount of sugar.

Serving Suggestions

Serve Arroz con Dulce chilled or at room temperature, garnished with a sprinkle of ground cinnamon or cinnamon sugar. It pairs beautifully with a cup of coffee or a small glass of rum for an extra special touch.

Cooking Techniques

The key techniques in making Arroz con Dulce involve simmering and absorption, allowing the rice to cook gently and soak up the flavors of the spices and coconut milk.

Ingredient Substitutions

For a dairy-free version, substitute the milk and butter with almond milk and a plant-based butter alternative. For a sugar-free version, use a sugar substitute that can withstand cooking.

Make Ahead Tips

Arroz con Dulce can be made up to two days in advance and stored in the refrigerator. The flavors often enhance after a day, making it a great make-ahead dessert option.

Presentation Ideas

Serve in individual bowls or glasses layered with fresh fruit for a visually appealing presentation. A mint leaf can add a pop of color and freshness.

Pairing Recommendations

Pair Arroz con Dulce with a dessert wine like Moscato or a spiced rum to complement the flavors of the dessert.

Storage and Reheating Instructions

Store in an airtight container in the refrigerator for up to 5 days. It can be enjoyed cold, or gently reheated in the microwave if preferred warm.

Nutrition Information

Calories per serving

A typical serving of Arroz con Dulce contains about 300-400 calories, making it a relatively high-calorie dessert option.

Carbohydrates

A serving of Arroz con Dulce is rich in carbohydrates, primarily from the rice and sugars. The exact carbohydrate content can vary, but a single serving typically contains around 60-70 grams of carbohydrates.

Fats

The fats in this dessert come mainly from the coconut milk and butter. A serving might contain approximately 10-15 grams of fat, with a mix of saturated and unsaturated fats.

Proteins

Arroz con Dulce is not a protein-rich food, but it does contain a small amount of protein from the milk and coconut milk, averaging around 5 grams per serving.

Vitamins and minerals

This dessert provides various vitamins and minerals, including calcium and potassium from the milk and coconut milk, as well as trace amounts of iron and vitamin C from other ingredients.

Alergens

Common allergens in this recipe include dairy (milk, butter) and may include nuts if coconut is considered an allergen. It's also gluten-free.

Summary

Arroz con Dulce is a high-carbohydrate, moderate-fat dessert with minimal protein. It's rich in certain vitamins and minerals and is gluten-free but contains dairy.

Summary

Arroz con Dulce is a delightful dessert that combines the creamy texture of rice pudding with the exotic flavors of coconut and spices. This recipe offers a journey through its rich history, nutritional content, and various tips for making and serving. Whether for a special occasion or a comforting treat, Arroz con Dulce is sure to satisfy any sweet tooth.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Arroz con Dulce. It was a hot summer day, and I was rummaging through a box of old recipe cards that my mother had passed down to me. As I sifted through the yellowed papers, my eyes fell upon a card with the words "Arroz con Dulce" scrawled across the top in faded ink.

I had never heard of this dish before, but the name alone intrigued me. I could almost taste the sweet, creamy rice pudding just by reading the words. I knew I had to try making it.

I turned the card over and read the ingredients and instructions. It seemed fairly straightforward – rice, coconut milk, cinnamon, and sugar simmered together until thick and creamy. It sounded like a comforting and delicious dessert that would be perfect for sharing with my family.

As I gathered the ingredients and began cooking, memories of my own childhood flooded back to me. I remembered watching my own grandmother in the kitchen, her hands moving skillfully as she prepared meals for our large family. She always seemed to know just the right amount of each ingredient to add, never needing to measure anything out.

I tried to channel her expertise as I cooked the Arroz con Dulce, trusting my instincts and adjusting the flavors as needed. The scent of coconut and cinnamon filled the air, making my mouth water in anticipation. I knew this dish would be a hit with my family.

Finally, after what seemed like an eternity of stirring and simmering, the Arroz con Dulce was ready. I ladled it into bowls and garnished each one with a sprinkle of cinnamon. I couldn't wait to see the looks on my family's faces when they tasted it.

As we gathered around the table that evening, I served the Arroz con Dulce with a flourish. My family's eyes widened as they took their first bites, savoring the creamy sweetness of the dessert. They raved about how delicious it was, asking for seconds and thirds.

I beamed with pride as I watched them enjoy the dish I had made. It was a small victory, but it meant the world to me. I had successfully recreated a recipe from my past, one that brought back memories of my grandmother and her love for cooking.

From that day on, Arroz con Dulce became a staple in our household. Whenever I made it, I felt connected to my roots and to the strong women who came before me. I knew that each spoonful of the creamy rice pudding carried with it a piece of my family's history.

As I look back on that day now, I am grateful for the sense of curiosity that led me to discover the recipe for Arroz con Dulce. It may have been a simple dish, but it brought me closer to my heritage and to the women who shaped me into the cook I am today. And for that, I will always be thankful.