Guest guest Posted December 15, 2000 Report Share Posted December 15, 2000 This recipe is my mother's, which is a slight adaption (the use of both Mochi & Calrose rice in comparison to only using Calrose rice) from my grandmother's recipe, and is a family tradition for Christmas and Three King's Day. My Puerto Rican family could not go without this wonderful dessert during the holidays, and we all (my family) have been known to make several batches a week to satisfy our cravings. Enjoy! * Exported from MasterCook * Sweet Rice Recipe By : Mom's Kitchen Serving Size : 8 Preparation Time :0:00 Categories : Desserts Puerto Rican Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Calrose rice -- ** see note piece ginger root (size about 3 " to 4 " ) -- halved and crushed 3 cups water 2 cans coconut milk EACH CAN - 12 ounces 2 cans evaporated milk EACH CAN - 12 ounces 4 cups water 4 cups sugar MIXED WITH 2 tablespoons ground cinnamon AND WITH 1/2 teaspoon salt 2 cups coconut flakes 1 cup raisins cinnamon sugar -- * see note *This recipe calls for cinnamon sugar, which is one part cinnamon and two parts sugar. For this dish you will need several plates or round pie pans. Wash rise and soak in water overnight. In a large pot, boil ginger root in 3 cups water for 20 minutes; remove ginger root. Add coconut milk, evaporated milk, 4 cups water and sugar; bring to a boil. Drain rice and add to pot along with the coconut flakes. Cook on medium to medium-low heat (you want it to slow boil) for about 45 minutes or until rice thickens. Add raisins, cook for an additional 5 minutes. Place a 1/2 " to 1 " layer of rice mixture onto several plates or round pie pans; sprinkle with cinnamon sugar. Allow to cool thoroughly, slice as you would a pie and serve. Refrigerate the remaining sweet rice. **NOTE** For a more richer result, and a fuller flavor, use 2 cups Calrose rice ( " sticky " rice) and 2 cups mochi rice (a Japanese sweet rice) instead of the 4 cups Calrose rice. - - - - - - - - - - - - - - - - - - NOTES : The rice expands when wet, so make sure that when you soak it overnight that you use a large enough container. My mother and I love to eat sweet rice the next morning for breakfast. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2000 Report Share Posted December 16, 2000 Is this the same as arroz con dulce? If it is, thank you. My students have brought it in for celebrations for years and I love it. -Susan in Western Mass. Danell Cascio wrote: > This recipe is my mother's, which is a slight adaption (the use of both Mochi & Calrose rice in comparison to only using Calrose rice) from my grandmother's recipe, and is a family tradition for Christmas and Three King's Day. My Puerto Rican family could not go without this wonderful dessert during the holidays, and we all (my family) have been known to make several batches a week to satisfy our cravings. Enjoy! > > * Exported from MasterCook * > > Sweet Rice > > Recipe By : Mom's Kitchen > Serving Size : 8 Preparation Time :0:00 > Categories : Desserts Puerto Rican > Rice > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 4 cups Calrose rice -- ** see note > piece ginger root (size about 3 " to 4 " ) -- halved and crushed > 3 cups water > 2 cans coconut milk > EACH CAN - 12 ounces > 2 cans evaporated milk > EACH CAN - 12 ounces > 4 cups water > 4 cups sugar > MIXED WITH 2 tablespoons ground cinnamon > AND WITH 1/2 teaspoon salt > 2 cups coconut flakes > 1 cup raisins > cinnamon sugar -- * see note > > *This recipe calls for cinnamon sugar, which is one part cinnamon and two parts sugar. For this dish you will need several plates or round pie pans. > > Wash rise and soak in water overnight. In a large pot, boil ginger root in 3 cups water for 20 minutes; remove ginger root. Add coconut milk, evaporated milk, 4 cups water and sugar; bring to a boil. Drain rice and add to pot along with the coconut flakes. Cook on medium to medium-low heat (you want it to slow boil) for about 45 minutes or until rice thickens. Add raisins, cook for an additional 5 minutes. Place a 1/2 " to 1 " layer of rice mixture onto several plates or round pie pans; sprinkle with cinnamon sugar. Allow to cool thoroughly, slice as you would a pie and serve. Refrigerate the remaining sweet rice. > > **NOTE** > For a more richer result, and a fuller flavor, use 2 cups Calrose rice ( " sticky " rice) and 2 cups mochi rice (a Japanese sweet rice) instead of the 4 cups Calrose rice. > > - - - - - - - - - - - - - - - - - - > > NOTES : The rice expands when wet, so make sure that when you soak it overnight that you use a large enough container. > > My mother and I love to eat sweet rice the next morning for breakfast. > > > *********************************************************************** > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through eGroups site: > OR Un via e-mail: Veg-Recipes- > Calendar: http:///calendar/Veg-Recipes > Links: http:///links/Veg-Recipes > ********************************************************************** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2000 Report Share Posted December 16, 2000 This sounds very good, but I wonder how a person could make this without the dairy, which I am allergic to? Thanks for any help. Kitty > Danell Cascio wrote: > > > This recipe is my mother's, which is a slight adaption (the use of both Mochi & Calrose rice in comparison to only using Calrose rice) from my grandmother's recipe, and is a family tradition for Christmas and Three King's Day. My Puerto Rican family could not go without this wonderful dessert during the holidays, and we all (my family) have been known to make several batches a week to satisfy our cravings. Enjoy! > > > > * Exported from MasterCook * > > > > Sweet Rice > > > > Recipe By : Mom's Kitchen > > Serving Size : 8 Preparation Time :0:00 > > Categories : Desserts Puerto Rican > > Rice > > > > Amount Measure Ingredient -- Preparation Method > > -------- ------------ -------------------------------- > > 4 cups Calrose rice -- ** see note > > piece ginger root (size about 3 " to 4 " ) -- halved and crushed > > 3 cups water > > 2 cans coconut milk > > EACH CAN - 12 ounces > > 2 cans evaporated milk > > EACH CAN - 12 ounces > > 4 cups water > > 4 cups sugar > > MIXED WITH 2 tablespoons ground cinnamon > > AND WITH 1/2 teaspoon salt > > 2 cups coconut flakes > > 1 cup raisins > > cinnamon sugar -- * see note > > > > *This recipe calls for cinnamon sugar, which is one part cinnamon and two parts sugar. For this dish you will need several plates or round pie pans. > > > > Wash rise and soak in water overnight. In a large pot, boil ginger root in 3 cups water for 20 minutes; remove ginger root. Add coconut milk, evaporated milk, 4 cups water and sugar; bring to a boil. Drain rice and add to pot along with the coconut flakes. Cook on medium to medium-low heat (you want it to slow boil) for about 45 minutes or until rice thickens. Add raisins, cook for an additional 5 minutes. Place a 1/2 " to 1 " layer of rice mixture onto several plates or round pie pans; sprinkle with cinnamon sugar. Allow to cool thoroughly, slice as you would a pie and serve. Refrigerate the remaining sweet rice. > > > > **NOTE** > > For a more richer result, and a fuller flavor, use 2 cups Calrose rice ( " sticky " rice) and 2 cups mochi rice (a Japanese sweet rice) instead of the 4 cups Calrose rice. > > > > - - - - - - - - - - - - - - - - - - > > > > NOTES : The rice expands when wet, so make sure that when you soak it overnight that you use a large enough container. > > > > My mother and I love to eat sweet rice the next morning for breakfast. > > > > > > *********************************************************************** > > To post to list: " Veg-Recipes " > > To contact List Owner: " Veg-Recipes-owner " > > Subscribe or Un through eGroups site: > > OR Un via e-mail: Veg-Recipes- > > Calendar: http:///calendar/Veg-Recipes > > Links: http:///links/Veg-Recipes > > ********************************************************************** > > > *********************************************************************** > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through eGroups site: > OR Un via e-mail: Veg-Recipes- > Calendar: http:///calendar/Veg-Recipes > Links: http:///links/Veg-Recipes > ********************************************************************** -- Kitty in Somerset, PA mail to:basyefelton http://eboard.com/sewingstuff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2000 Report Share Posted December 16, 2000 Dear Susan, I have never heard of Arroz con Dulce. Now I am very inquisitive about the dish you are talking about. I will search around to see if there are any similarities and post back to you. Danell csdixon [csdixon] Saturday, December 16, 2000 4:50 AM Danell Cascio Cc: Veg-Recipes Re: HOLIDAY ~ Sweet Rice Is this the same as arroz con dulce? If it is, thank you. My students have brought it in for celebrations for years and I love it. -Susan in Western Mass. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2000 Report Share Posted December 16, 2000 Dear Kitty, I have never tried to make this dish without dairy, and I am sorry to hear that you are allergic to dairy. The only advice I can give you is to send it in to Good Karma Café. They have a " service " that allows you to send in a recipe and they will redo that same recipe into vegan form. Here is the address http://www.goodkarmacafe.com/recipes/redo.shtml. I hope they could be of some assistance. Perhaps someone on this list could suggest alternatives that you may try out. Gosh I am really stumped. Danell Kitty [basyefelton] Saturday, December 16, 2000 7:20 AM Veg-Recipes Cc: Danell Cascio Re: HOLIDAY ~ Sweet Rice This sounds very good, but I wonder how a person could make this without the dairy, which I am allergic to? Thanks for any help. Kitty Quote Link to comment Share on other sites More sharing options...
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