Welcome to Millie's American & Latin Vegan cuisine. I live on a plant based gluten free-vegan diet filled with lots of fresh fruits, vegetables and whole grains. My dishes are all made without any harmful ingredients like wheat, gluten, dairy, yeast, corn derivatives, meat or fish. Most of my dishes are prepared with a Latin flavor from my native island of Puerto Rico and they are made with lots of Spanish spices & love. So pull up a chair and enjoy some rice & beans with me.
Monday, December 28, 2009
Puerto Rican Sweet Coconut Rice with Raisins..."Arroz con Dulce"
Arroz con Dulce is typically made around the Christmas holidays. You can find this dish being made in every home throughout the island. I made a large pot of it this Christmas to give away to my neighbors, family and friends. I am slowly perfecting the recipe my Grandmother so lovingly made for us. My Grandmother who passed away in 1995 at the age of 95, made the best sweet rice around town. So to start the new year I am sharing with you her recipe. Enjoy!
If you wish try making a small pot of this recipe before you tackle the large amount.
1 fresh coconut...opened & grated...save coconut water
4 cans of Goya coconut milk 4 c. white sugar 1 large piece of fresh ginger...peel & mash very well
1 - 1/2 tsp. almond oil
2 tsp. ground ginger 6 cinnamon sticks
1 -1/2 tsp. ground cloves or whole cloves
2 TB. vanilla
2- 1/2 tsp. salt
1/2 cup non-dairy butter
7 oz. raisins
5 c. white short grain rice
5 c. water
6 finely crushed saltine crackers
1. Soak rice over night in a large bowl.
2. Open & grate coconut...save water
3. In a very large non stick pot place all sweet spices, salt & sugar. Add coconut water & 3 cans of coconut milk. Stir well, taste and check if you feel it needs more sugar or salt. If needed add some more slowly and taste the liquid as you stir in these ingredients. Then add your freshly mashed ginger, butter & grated coconut.
4. Stir as the mixture comes to a boil, simmer for about 30 minuets on low.
Enjoy the smell it is fabulous.
Once it has simmered...pour the pot full of mixture spices into a large strainer & bowl. Separate the liquid from the mixture of sweet spices.DO NOT DISCARD. Put mixture to simmer in a medium pot on low with 1/2 c. of water, 1/2 can of coconut milk and 1/2 of the sweet spice liquid you set aside.
4. Pour the other 1/2 of the liquid back into large cooking pot, then add rice & raisins. Stir slowly & bring to a boiling stage, put heat on low and continue stirring slowly until rice begins to thicken. Let it simmer slowly. As the rice begins to absorb the liquid, add from the other 1/2 of hot liquid that you have set aside on the stove, as you add more of the spiced liquid to the rice always stir the rice for five minutes each time you add more liquid. Do this until all the rice is fully cooked. Simmer rice until it becomes very thick.
5. Then taste to make sure your rice is very well cooked, if so put 3 large cooking spoons of your sweet riced on a plate., smooth the rice well with a dinner spoon and a little butter, create a nice circle smoothing the edges nicely, then finally sprinkle your rice with some crushed saltine crackers & ground cinnamon. Cool & refrigerate about 30 minuets or before serving. To serve cut into triangles like a pizza slice. This recipe will refrigerate for a week very well.
I hope you enjoy this wonderful dessert. If you have any questions, let me know.