Arroz Con Dulce (Puerto Rican Coconut Rice Pudding)

📝 Ingredients

• 1 tbsp unsalted butter
• 1 1/4 cups medium grain rice
• 2 cans coconut milk (14 oz each)
• 3 cups water
• 1 can cream of coconut (15 oz)
• 2 cups CARNATION® Evaporated Milk
• 1 tsp pumpkin pie spice (shortcut)
• 1 tsp vanilla extract
• 1/4 tsp ground cloves
• 1/2 tsp sea salt
• 1/4 cup raisins

👨‍🍳 Instructions

1. 1Heat a heavy-bottomed pot on medium-low heat. Add the butter and let it melt.
2. 2Add the rice into the pot and stir to coat with the melted butter. Cook for 1 minute.
3. 3Add the coconut milk, water, cream of coconut and evaporated milk. Stir to combine.
4. 4Add the vanilla, ground cloves and pumpkin pie spice. Whisk to combine the spices.
5. 5Add the raisins and stir to combine. Lower the heat on the pot to low.
6. 6Cook the arroz con dulce for 60-75 minutes, stirring constantly to prevent the rice from sticking and burning. It's ready when the rice is very tender and the mixture is very creamy. Most of the liquid will evaporate, but it will still be pourable.
7. 7Pour the arroz con dulce into a heat-proof dish, and cover with plastic wrap (make sure the plastic wrap touches the surface of the rice pudding, to avoid forming a skin.
8. 8Refrigerate for 8 hours, or overnight. To serve, you can scoop portions into cups, and top with a pinch of ground cinnamon/pumpkin pie spice, if desired.