Arroz con Dulce with powerful Essential Oils
4 cups water
1 teaspoonful salt
2 drops of Clove essential oil (or 1 teaspoonful cloves)
2 drops of Ginger essential oil (or 1 tablespoonful crushed fresh ginger)
1-2 drops of Cinnamon essential oil (or ground cinnamon to taste)
1-2 drops of Cinnamon essential oil (or ground cinnamon to taste)
1 14-oz can coconut cream
1 cup regular, uncooked, short-grain rice
3/4 cup sugar
1 tablespoonful coconut oil
1/2 cup raisins
For best results, soak rice in water for about two hours prior to cooking. then drain.
Add the salt, coconut cream, sugar and oil to three cups of water in a deep sauce pan. Bring to a boil. Add the rice, Cook covered over medium-low heat for about twenty minutes. Add the oils and optional raisins and blend in. Continue to cook, uncovered, until the rice has absorbed all the water (about fifteen more minutes).
Cooking times vary depending on your climate and elevation from sea level. Don't worry: this recipe is very forgiving of cooking lapses. Just don't overcook!
Pour into a square or rectangular dish about one inch high and allow to cool. Sprinkle ground cinnamon on the pudding and cut in two-inch squares for your diners.
It is equally enjoyable after refrigeration. It will keep for several days, well covered in the refrigerator.
Serves 4 (I quadrupled the recipe for Christmas Eve)
adapted from:
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