Arroz Con Dulce
Oh babyyyy I love rice pudding but ESPECIALLY Puerto Rican arroz con dulce... generally you make this around or on Christmas but my ass will make this in like spring if I'm craving it.
- 1 cup of short grain rice (if you choose long grain rice it will suck. sorry)
- 2 cinnamon sticks
- 6 whole cloves
- 3 cans (about 14oz) of coconut milk (UNSWEETENED. Do NOT get sweetened or flavored coconut milk)
- 1/4 teaspoon ground nutmeg
- 1 inch peeled, chopped ginger
- 1/2 teaspoon salt
- 1/3 cup raisins
- 3/4 cup of brown sugar (if you don't have brown sugar, sugar in the raw will work)
- ground cinnamon
If you can't find like whole herbs, you can use ground/powdered but it might be challanging converting everything so just be careful
- Rinse the rice until the water runs clear. Soak the rice in water for at least 2 hours (though it would be best to soak it overnight).
- When ready to cook drain the rice and set aside.
- Add 1 can of coconut milk, the cinnamon sticks, cloves, ginger and nutmeg in a large pot (preferably a caldero, but it's okay if you don't have one I won't be mad I promise I promise ).
- Bring to a boil, then lower heat, cover and simmer for 15 minutes. Remove the cinnamon, cloves and ginger with a slotted spoon.
- Add 1 1/2 cans of coconut milk and salt. Bring to boil, then add drained rice. Reduce heat to a simmer, cover and cook for 15 minutes.
- Add the remaining 1/2 can of coconut milk, sugar and raisins to the rice and gently stir. Continue cooking at a simmer, uncovered, until the rice is tender and creamy, about 15 minutes.
- Stir in a folding motion occasionally. It should look creamy, but not soupy (hard to explain sorry).
- Pour the arroz con dulce into a dish and let cool to room temperature. Arroz con dulce is usually served cold but I love it warm. If you want it cold, just refrigerate it until it's chilled.
- Sprinkle with ground cinnamon before serving.
- Serve and enjoy!
gay little tarts for my gay little tarts. enjoy!
- 1 2/3 cups all purpose flour
- 1/2 confectioners' sugar
- 1 1/2 sticks unsalted butter
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- a lil butter for greasing
for the strawberry topping
- about 2/3 cup raspberry jelly
- about 1 lb small strawberries, hulled
- 2 baking sheets, greased
- a pastry brush
- Sift the flour and sugar into a mixing bowl. Add the butter and mix with your fingertips until the contents look like fine bread crumbs.
- Add the egg yolks and vanilla and mix until the dough comes together.
- Wrap the dough in plastic wrap and put that beast in the fridge for 30 minutes.
- After the 30 minutes, divide the dough into 6. Roll each piece into a ball and put on the greased baking sheet at least 3 inches apart.
- Press the dough to make circles about 1/4 inch thick. Pinch the edge of the circles with your fingers, then prick the bases all over with a fork.
- Refridgerate for 10 minutes.
- While the dough is in the fridge, preheat the oven to 350 degrees farenheit.
- After the 10 minutes is up, bake the dough circles for 20 minutes until they are a light golden color. Let them cool.
- For the strawberry topping, put the jelly in a small saucepan with 1 tablespoon of water over low heat. Remove from the heat before it starts to boil.
- Set each cooked pastry circle on a plate. Using a pastry brush, brush a little hot jelly over each circle. Arrange the strawberries on the center (base) of the circle and brush with the hot glaze.
- Let set for 15-20 minutes before serving.