Arroz con Dulce, or Coconut Rice Pudding, is a favorite sweet treat all over Latin America for good reason: Warm spices like cloves, ginger and cinnamon infuse tender, coconut-spiked rice. Eat Coconut Rice Pudding warm, at room temperature or wait until it has chilled … if you can!
Serves 8

Prep time: 5 min.

Total time: 30 min., plus soaking and cooling time.

1½ cups GOYA® Medium Grain Rice

6 GOYA Whole Cloves

1 inch piece fresh ginger, peeled

1 GOYA Cinnamon Stick

1 tsp. GOYA Salt

1 can (15.5 oz.) Coco GOYA® Cream of Coconut

½ cup raisins

Whipped cream (optional)

Ground cinnamon (optional)

Berries (optional)

1. In medium bowl, add rice and enough cold water to cover by 2”. Let rice soak 1 hour; drain; set aside.
2. Meanwhile, in medium saucepan over medium-high heat, bring to boil 4 cups fresh water, cloves, ginger, cinnamon and salt. Lower heat to medium low; simmer 10 minutes. Remove and discard spices. Reserve water in saucepan.
3. Stir cream of coconut into reserved water; bring to boil. Add reserved rice and raisins. Lower heat to medium low; simmer, covered, until rice is soft and liquid is absorbed, 15-20 minutes. Transfer rice pudding to large casserole dish; transfer to refrigerator to cool.
4. To serve, scoop pudding onto serving plate. Serve with whipped cream, ground cinnamon and berries, if desired.