Puerto Rican Rice Pudding (Arroz con Dulce)
A Taste of Puerto Rico/Yvonne Ortiz 1997

3 cups water
1 teaspoon salt
2 cinnamon sticks
6 whole cloves
1 1-inch piece fresh ginger, peeled and sliced
1 (14-ounce) can coconut milk
1 cup water
1 cup short-grain rice
1/3 cup dried currants or raisins
4 tablespoons shredded sweetened coconut
1/2 cup sugar
ground cinnamon for garnish

In a large saucepan, combine the 3 cups water, salt, cinnamon sticks, cloves, and ginger. Bring to a boil. Pour the liquid through a colander into a bowl; discard the spices.

Combine the spiced water with the coconut milk and 1 cup water in a large saucepan. Bring the liquid to a boil.

Add all the remaining ingredients except the cinnamon. Reduce the heat, cover, and simmer for 20 minutes.

Remove the lid from the pan, stir, and cook for 15 more minutes, or until the rice is cooked. (All the liquid should be absorbed.) Pour onto a platter and sprinkle with cinnamon.

NOTE: For a fruity variation, add 1 cup of diced mango during the last 5 minutes of cooking.