Puerto Rican Red Beans and Rice Recipe

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Making the Arroz con Dulce. Add the coconut milk, evaporated milk and salt to a caldero (dutch oven pot) over medium heat. Stir the milk and allow it to heat for 2 minutes. Add the vanilla extract and butter to the pot. Using a colander, drain the tea into the pot and stir.

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Instructions. Soak the rice. In a large bowl combine 2 cups water and rice. Soak for at least 2 hours, if not overnight before straining and setting aside. Warm the spices. In a large saucepan combine 3 cups water, coconut milk, ginger, cinnamon sticks, cloves, nutmeg, and salt.

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Instructions. Place the rice in a medium-sized mixing bowl and cover with cool water, leaving about 2 inches of excess water over the rice. Set aside for an hour to soak. Add the 4 cups water to a saucepan with ginger, cinnamon sticks, cloves, and salt then bring to a boil.

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Instructions. Rinse the rice several times until the water runs clear. Soak. the rice in 2 cups of water (enough to cover), at least 2 hours, preferably. overnight. When ready to cook drain the rice and set aside. In a large caldero or pot, add 1 can of coconut milk, the cinnamon sticks, cloves, ginger and nutmeg.

Puerto Rican Red Beans and Rice Recipe

Pour the coconut milk, water, cinnamon sticks, cloves, ginger, nutmeg, and salt into the pot and stir. Sauté, stirring occasionally, for 5 minutes. Press Cancel to end the Sauté function, then remove and discard the cinnamon sticks and cloves. Next, stir the rice and sugar into the spiced coconut milk.

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Gently Cook the Arroz con Dulce. After 20 minutes, remove the spice sachet from the pot and discard the spices. Turn the stove back up to medium heat. Stir the drained rice into the pot of coconut milk with a wooden spoon. Allow the coconut milk to come to a gentle simmer, stirring after 5 minutes.

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Step 2. Place ginger, cinnamon sticks, cloves and 2 cups water in medium saucepan; bring to a boil. Reduce heat to low; simmer for about 1 hour, stir occasionally. Strain mixture into pitcher or bowl; discard ginger, cinnamon sticks and cloves. Set aside flavored liquid; 1 cup of this liquid will be needed later in recipe.

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Bring to a boil. Add the rice, sugar, raisins, and coconut and thoroughly stir. Reduce the heat to a simmer, cover, and cook for 20 minutes, stirring a few times. After 20 minutes, remove the lid and stir. Continue to cook for another 20 to 30 minutes or until the rice is cooked through and creamy.

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Add the coconut milk, water, cream of coconut and evaporated milk. Stir to combine. Add the vanilla, ground cloves and pumpkin pie spice. Whisk to combine the spices. Add the raisins and stir to combine. Lower the heat on the pot to low. Cook the arroz con dulce for 60-75 minutes, stirring constantly to prevent the rice from sticking and burning.

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Once the rice is soaked, rinse, and set aside. Place four cups of water into a heavy saucepan and add spices. Bring water to a boil in high heat and then let it simmer for 10 minutes until the spices are fragrant. Remove spices. Keep the cinnamon sticks for garnish. Add the rice and cook on medium heat.

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Warm the three milks with the cinnamon stick, cloves and ginger over medium heat for 15 minutes, stirring often. Add the milk, raisins and shredded coconut to the rice and simmer until the rice is soft, about 10-15 minutes. Remove cinnamon stick and cloves. Pour the rice into a low serving dish or platter. Sprinkle with ground cinnamon if desired.

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First, rinse the rice under cold water until the water runs clear. Then, in a medium-sized pot, bring the 2 cups of water to a boil. Once the water is boiling, add the rice and lower the heat to a simmer.

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Kitchen View. Step 1. In medium bowl, add rice and enough cold water to cover by 2". Let rice soak 1 hour; drain; set aside. Step 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.

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Ingredients 2 cups medium rice2 can coconut milk1 can of cream of coconut1 can evaporated milkIngredients for the tea4 cups of water4 to 5 sticks of cinnamon.

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Instructions. Soak rice for an hour and a half before cooking. Wait until the rice has soaked. Begin to boil coconut milk with water, salt, cinnamon, ginger, cloves, and nutmeg, for 15 minutes. Consider placing spices in a reusable tea bag for easy removal later. Drain the rice and add coconut milk and spices.

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Pour rice into a bowl and add water until covering the rice by two-inches. Let soak overnight. In a large pot combine four cans of coconut milk, evaporated milk, cinnamon sticks, cloves, salt, and ginger. Bring to a boil and set to low to simmer. Let steep for 15 minutes.