Arroz con Dulce I

Description
Puerto Rican rice pudding
 * Contributed by World Recipes Y-Group

Ingredients

 * 2 cinnamon sticks
 * 6 whole cloves
 * 1 x 1-inch piece fresh ginger, peeled and mashed
 * pinch of ground nutmeg
 * 1 lemon peel
 * 2 tablespoons of butter
 * 1 tablespoons of vanilla extract
 * 1 teaspoon salt
 * 2 x 14 oz can coconut milk
 * 4 cups of milk
 * 1 can of evaporated milk
 * 1 x 14 oz can coconut cream such as Coco López
 * 1 cup short-grain rice
 * ⅓ cup dried currants or raisins
 * ½ cup of dark rum
 * 4 tablespoons shredded sweetened coconut
 * ½ cup sugar
 * ground cinnamon for garnish

Directions

 * 1) Soak currants or raisins in rum over night.
 * 2) For best results, soak rice in 1 cup of milk for about two hours prior to cooking.
 * 3) Add the butter, salt, lemon peel, nutmeg, vanilla, cinnamon sticks, cloves, and ginger to three cups of milk in a deep sauce pan.
 * 4) Bring to a boil.
 * 5) Bring to a boil once again.
 * 6) Add the coconut cream, coconut milk, rice, and sugar.
 * 7) Cook covered over medium-low heat for about twenty minutes.
 * 8) Add the raisins, shredded coconut, and the evaporated milk and blend in.
 * 9) Continue to cook, uncovered, until the rice has absorbed all the water (about fifteen more minutes).
 * 10) Cooking times vary depending on your climate and elevation from sea level.
 * 11) Don't worry: this recipe is very forgiving of cooking lapses. Just don't overcook!.
 * 12) Pour into a square or rectangular dish about one inch high and allow to cool.
 * 13) Remove lemon peel, cinnamon sticks, and cloves.
 * 14) Sprinkle ground cinnamon or cinnamon sugar 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.
 * 15) Note: for a fruity variation, add 1 cup of diced mango during the last 5 minutes of cooking.
 * 16) Enjoy.