Arroz con dulce is a very typical dessert served throughout Latin America. This version is done in the style of Puerto Rico. It turns out that in this case, yuca makes the absolute perfect grain-free rice replacement. As it simmers in the coconut milk, it naturally thickens to a pudding-like consistency, thanks to the starch cooking out of the yuca. This stuff tastes like the real deal!
- Yield: 4 Servings
- 5 oz (140 g) yuca
- 1 cups (475 ml) coconut milk
- 1 tsp (2 g) ground cinnamon, plus more for garnish
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 6 tbsp (75 to 90 g) coconut sugar or grated panela
- ¼ cup (35 g) raisins
- If using fresh yuca, peel the root with a knife or sharp vegetable peeler, ensuring you remove all traces of the pink/purple layer just beneath the skin. Cut off both tips and cut the root crosswise into sections about 3 inches (7.5 cm) long. Cut each in half lengthwise and cut out the woody stem in the center of the root. Inspect the flesh to ensure it is pure white with no soft spots, discolorations or black speckles. Discard any such areas.
- If using frozen yuca, remove any remnants of the woody core.
- Place the yuca in a food processor and pulse, using the blade attachment, to “rice” the yuca. Do not overprocess.
- Place all the ingredients, except the raisins, in a pot and bring to a simmer over medium heat. Simmer for about 15 minutes, stirring constantly, until it is very thick and the yuca pieces are tender. Fold in the raisins and transfer to a serving dish. Place in the refrigerator to chill before serving. Garnish with cinnamon before serving.