This is the best desert we ever had.  Chef Franco at The Nickel in Denver knocks it out of the park.  First, you need to make traditional Cuban style arroz con dulce, which is explained below as Option 1 (or you can skip to Option 2 which is more of a Creme Brule which is a favorite here at the chateau.)  Second, you add your toppings of mango, coconut, chopped macadamia nuts.   Third, top with coconut or mango sorbet.  Finally, add some garnishes or decorations.

Option 1-The original Cuban homemade style arroz con dulce (you can omit the traditional raisins, coconut flakes and garnishes if you are using this as the base layer of Option 3, or you can skip altogether and proceed to Option 2 for a Creme Brule base instead)

Ingredients

  • 1 (1-inch) piece fresh ginger, peeled and sliced
  • 2 to 3 medium cinnamon sticks
  • 6 whole cloves
  • 1 teaspoon kosher salt
  • 1 (13.5 to 14-ounce) can coconut milk
  • 1 cup medium or short-grain rice
  • 1/2 cup granulated or brown sugar
  • 1/2 cup golden raisins
  • 1/4 cup sweetened coconut flakes
  • 1 teaspoon ground cinnamon, for garnish

Directions

  1. Gather the ingredients.
  2. In a large saucepan or pot, bring 3 cups of water to a simmer. Add the ginger pieces, cinnamon sticks, whole cloves, and salt. Simmer for about 15 minutes until the flavors are infused into the water.
  3. Remove the spices and save the infused water.
  4. Remove the spices and save the infused water.
  5. Add the coconut milk and 1 more cup of water. Bring to a boil.
  6. Add the rice, sugar, raisins, and coconut and thoroughly stir. Reduce the heat to a simmer, cover, and cook for 20 minutes, stirring a few times.
  7. Add the rice, sugar, raisins, and coconut to the milk mixture in the pot
  8. After 20 minutes, remove the lid and stir. Continue to cook for another 20 to 30 minutes or until the rice is cooked through and creamy. The water should be absorbed. If the water is absorbed but the rice is still not cooked, add a little hot water (about 1/4 cup) at a time and continue to cook until done.
  9. Once the rice is cooked, pour into your serving dish or dishes. Allow to cool and place in the refrigerator to chill until ready to serve. Garnish with cinnamon before serving and enjoy!

Tips
Double-check that you are using medium or short-grained rice and not long-grained rice.
This isn’t a recipe you can leave unattended. It will need stirring to keep it from sticking and burning in the pan.
It’s meant to be served cold. To speed up chilling, put the finished rice in your serving dish or individual dessert cups and refrigerate before serving.
The amounts of spices are flexible, so feel free to adjust them to your preferences.
Save a few raisins and maybe a cinnamon stick for garnish.

This rice pudding will last for several days in the refrigerator. Make sure to cover and wrap it tightly with plastic wrap.

Option 2-Creme Brule style in a ramekin with white chocolate cremeaux

If you love rice pudding, you have to try this 5-ingredient Coconut Rice Pudding. It is rich, creamy, and surprisingly simple to make:

The Base: Whisk sugar into egg yolks until well combined.
The Milk: Slowly whisk in hot coconut milk to temper the eggs.
The Custard: Pour the mixture back into the pot and stir constantly over the heat until it thickens into a beautiful custard. Do not walk away or your eggs will scramble!
The Flavor: Stir in a generous pinch of cinnamon.
The Rice: Pour the custard over cooked white rice (this is a great way to use leftover rice!) and mix until fully incorporated.
The Chill: Portion into molds and let them set in the fridge for at least an hour.
The Finish: When you’re ready to serve, sprinkle with sugar and brûlée the top with a torch for that perfect crunchy crust. I like to finish mine with a little white chocolate cremeux.

Option 3-The Nickel Style-This is Simply the Best Desert We Have Ever Had

We are trying to copy this dessert we had at The Nickel in Denver.   Here is the Chef describing it:

https://www.instagram.com/p/DbJyjUYJwiO/ 

Our take on it involves making the coconut rice pudding in Option 1 (original version of traditional Cuban rice pudding, like at the Nickel) or Option 2 (Creme Brule style).

Top with chopped mangos, toasted sweetened shredded coconut and chopped macadamia nuts.   Top with mango or coconut sorbet.  Can garnish with mint leaves, red veined sorrel leaves, and/or crunchy sugar decorations (macadamia nut glass)