El Fogón de Frakie

 

Arroz con dulce (Puerto Rican coconut rice pudding):

 

Arroz con Dulce was one of Mama Lely’s favorite seasonal desserts. She first taught the recipe to my father, then my mother, and finally my sister at her home in Aguirre, PR.

I still remember visiting her every two weeks; I’d wake up to the sweet aroma of rice pudding and the sound of the coquí singing as my mother and Mama Lely worked together in the kitchen. Now, every time my dad, mom, or sister makes this dish, it brings back a flood of memories. While I miss her and her cooking dearly, those moments also bring me so much joy—reminding me of my childhood and the legacy of her own great-grandmother making this for her family. (And just like then, I still prefer mine without the raisins!)

 

Ingredients:

 

• 3 cups of short or medium-grain rice
• 6 cans of coconut milk (divided — some for the base, some for adjusting thickness)
• 12 whole cloves
• 3 pieces of fresh ginger, smashed
• 1 ½ cups white sugar
• 1 ½ tbsp brown sugar
• 2 tbsp vanilla extract
• ½ tsp salt
• 1 to 1½ cups raisins (optional, as you prefer yours without!)
• Ground cinnamon (for garnish)

 

Methods:

 

• Prep the Rice: Place 3 cups of short or medium-grain rice in a large bowl. Cover with water and let it soak overnight.
• Create the Spiced Base: In a large pot, combine 6 cans of coconut milk with the cinnamon, cloves, and ginger.
• Heat the Milk: Warm the mixture over medium heat until it begins to simmer.
• Cook the Rice: Drain the soaked rice and add it to the pot. Stir well and bring to a gentle boil.
• Stir and Simmer: Continue to stir with a cooking spoon for 10 to 13 minutes while the rice absorbs the coconut milk.
• Add Sweetness: Stir in the sugar and raisins. Let it cook for another 10 to 15 minutes without over-mixing, until the rice is soft, creamy, and thick.
• Adjust Consistency: If the mixture becomes too thick, you can slowly add more coconut milk until it reaches your desired creaminess.
• Garnish and Chill: Once finished, spread the pudding onto plates or a platter and sprinkle with ground cinnamon.
• The Golden Rule: Let it chill in the refrigerator for at least 1 hour before serving. Eating it while too hot can be hard on the stomach—it’s best enjoyed cold!

 

Why do I believe Short-Grain Rice is better? For the creamiest Arroz con Dulce, mama lely recomend my mother recommends it, my sister, and now I recommend short or medium-grain rice. These grains have more starch, which helps the pudding get that thick, ‘stick-to-your-ribs’ consistency that Mama Lely was famous for!

 

 

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