Abuelita Benalda's Puerto Rican Recipes Vol - 1

Few sample Recipes,


Desserts

ARROZ CON DULCE 

Ingredientes

4 o 5 cocos

canela (a gusto)

clavos de especie (a gusto) 1⁄2 libra de gengibre

1 libra de arroz

1 caja de pasas (si le gusta)

Procedimiento

Mezcle la canela, los clavos y el gengibre machacado y haga un te con suficiente agua. Saque el leche de los cocos la cuela y mezcle el te (colado) con la leche de coco. Añada sal a gusto, azucar dorada y azucar blanca. MeZcle con arroz y pasas en un


ARROZ CON DULCE (CANDIED COCONUT RICE) CANDIED COCONUT RICE

(Serves 12)

11⁄2 cups rice

41⁄4 cups coconut milk

11⁄2 teaspoons salt

3 cinnamon sticks

2 ounces ginger

6 whole cloves

Pinch of nutmeg-optional

11⁄2 cups sugar

1⁄2 cup raisins

3/4 cup coconut milk (reserve to use at the end)

1. Wash rice and soak in water to cover, generously, for 2 hours. The rice will soak up the water so use plenty.

2. About twenty minutes before rice is finished soaking combine the 41⁄2 cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium size caldero.

3. Bring to a boil over high heat. Reduce heat to moderate, cover and boil for 15 minutes.

4. 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.

5. 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.

6. Add reserved 3/4 cup coconut milk and stir. 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.

7. Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature. 8. This is served cold.