Arroz con Dulce (Coconut Rice Pudding)
Creamy coconut rice pudding scented with ginger, cinnamon and cloves, with raisins. A Puerto Rican holiday classic.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Arroz con dulce is the rice pudding of the Puerto Rican holidays, the one that sits on the table from Thanksgiving through Three Kings Day. Rice cooks slowly in coconut milk and water infused with fresh ginger, cinnamon and cloves, then gets sweetened and studded with raisins. It is creamy when warm and sets firmer as it cools.
The Thermomix® TM7™ makes the spice infusion in the simmering basket, then cooks the soaked rice on reverse at soft speed, so the grains turn tender without breaking or sticking. Serve it warm or chilled, dusted with ground cinnamon.
Made in the Thermomix® TM7™
Arroz con Dulce (Coconut Rice Pudding)
Makes: About 5 cups
- Prep10 min
- Cook55 min
- Total3 h 5 min
- Serves8
Ingredients
To serve
Instructions
- Rinse the rice, cover it with water and let it soak for 2 hours, or overnight in the fridge. Drain it well.
- Place the ginger, cinnamon sticks, cloves and star anise (if using) in the simmering basket. Insert the basket into the mixing bowl, add the 600 g water and cook 12 min/100°C (212°F)/speed 1.
- Lift out the simmering basket with the spatula. Keep the cinnamon sticks for decoration and discard the rest of the spices.
- Add the drained rice, coconut milk and salt to the spiced water. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 30 min/95°C (205°F)/reverse/speed soft.
- Add the sugar and raisins and cook 10 min/90°C (195°F)/reverse/speed soft, until the rice is tender and the pudding is thick and creamy. If it looks dry, add 50 g (3 tbsp) of water or coconut milk and cook 2 min/90°C (195°F)/reverse/speed soft more.
- Spoon it into small bowls or a serving dish, sprinkle with ground cinnamon and decorate with the cinnamon sticks.
- Serve warm, or let it cool 30 minutes, cover and refrigerate at least 2 hours to serve cold.
Tips
- For a richer arroz con dulce, replace 100 g of the water with cream of coconut and use only 80 g (1/3 cup plus 1 tbsp) of sugar.
- The pudding thickens a lot as it cools. If you plan to serve it cold, stop cooking while it still looks a little loose.
- It keeps 4 days in the fridge, covered. Stir in a splash of milk or coconut milk to loosen it before serving.
