This is by far one of my favorite holiday desert and it is served exclusively during the Xmas season in Puerto Rico.. Enjoy!
Ingredients:
1½ cups short grain rice (best results if soaked overnight)
4¼ cups coconut milk
4¼ cups coconut milk
½ teaspoons salt
3 cinnamon sticks
2 ounces ginger
6 whole cloves
1½ cups sugar
1½ cups sugar
½ cup raisins
Directions:
Wash rice and soak in water to cover, generously, for overnight hours. The rice will soak up the water so use plenty.
Combine the 4½ cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium size caldero.
Bring to a boil over high heat. Reduce heat to moderate, cover and boil for 15 minutes.
Drain rice thoroughly and add to caldero. Mix and bring to a boil over moderate heat. Reduce heat to low and cook unitl rice is completely dry, without stirring.
Add the sugar and raisins, stir, and bring to a boil over moderate heat. Reduce heat to low and cook for another 15 minutes, without stirring.
Turn heat to moderate and boil for about 30 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape bottom of caldero.
Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature.
This is served cold.
Wash rice and soak in water to cover, generously, for overnight hours. The rice will soak up the water so use plenty.
Combine the 4½ cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium size caldero.
Bring to a boil over high heat. Reduce heat to moderate, cover and boil for 15 minutes.
Drain rice thoroughly and add to caldero. Mix and bring to a boil over moderate heat. Reduce heat to low and cook unitl rice is completely dry, without stirring.
Add the sugar and raisins, stir, and bring to a boil over moderate heat. Reduce heat to low and cook for another 15 minutes, without stirring.
Turn heat to moderate and boil for about 30 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape bottom of caldero.
Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature.
This is served cold.
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