Arroz con Dulce is a delicious Puerto Rican rice pudding that combines creamy rice with the rich flavors of coconut, clove, cinnamon, and ginger, making it the perfect easy dessert!
Arroz con Dulce Recipe (Coconut Rice Pudding)
Looking for a spin on your favorite rice pudding recipe? This is a dessert you are going to love. It's called Arroz con Dulce, and it is everything you want in a rice pudding and more.
Arroz con dulce is a delicious Puerto Rican dessert that means "sweet rice". It's a rice pudding made with coconut milk (I also use coconut cream), and warm spices.
I use cinnamon, clove, and ginger, though there are variations. You can make it sweet or let the natural sweetness of the rice and coconut flavor shine.
It's a rich and creamy dessert, popularly served during the holidays or for special occasions. I love it because it's easy to make - only 30 minutes cooking - and you can make it ahead! It's the perfect dessert, my friends.
Let's talk about how to make Arroz con Dulce, shall we?
Arroz con Dulce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Rice. Use short grain rice or medium grain rice.
- Spices. Cinnamon sticks, fresh ginger, whole cloves, ground nutmeg, salt.
- Coconut Milk.
- Coconut Cream.
- Raisins.
- Vanilla Extract.
- Sugar. Optional, for sweetness. Use white sugar or brown sugar.
- Garnish. Ground cinnamon, shredded coconut flakes.
How to Make Arroz con Dulce - the Recipe Method
First, soak the rice in water at least 4 hours or overnight, then drain and set aside.
Add 2.5 cups water to a pot with cinnamon sticks, grated ginger, and cloves. Bring to a boil and boil for 5 minutes to infuse with flavor.
Strain the water into a heavy bottomed pot and heat to high heat. Add the coconut milk, and raisins. Bring to a boil.
Add the rice and return to a boil. Stir and cook 5 minutes, until the liquid thickens and starts to evaporate.
Reduce heat and simmer until the liquid thickens and you can see the rice, about 5 minutes.
Stir in the coconut cream, nutmeg, salt, vanilla extract, and optional sugar. Continue to cook, stirring occasionally to avoid burning at the bottom of the pot, until the rice cooks through and becomes nice and creamy, about 15 minutes.
Refrigerate the rice pudding to cool before serving in serving dishes. You can enjoy it right away at room temperature if you'd like. It's so good!
Boom! Done! Your arroz con dulce is ready to serve. Scoop into small bowls or cups and dust with ground cinnamon and coconut flakes. Pretty easy to make, isn't it? This is an easy dish you can prepare ahead, great for the holidays!
Recipe Tips & Notes
- Soaking the rice is important with rice pudding as it softens the grains, which reduces cooking time and results in better texture.
- Use a heavy bottomed pot to avoid burning the coconut milk at the bottom of the pot. And, be sure to stir often.
Storage & Leftovers
Leftover arroz con dulce will last up to 5 days in the refrigerator in a sealed container.
That's it, my friends. I hope you enjoy this coconut rice pudding recipe (arroz con dulce). Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Puerto Rican Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Arroz con Dulce (Rice Pudding Recipe)
Ingredients
- 1.5 cups short or medium grain rice soaked in water at least 4 hours or overnight, drained
- 2 cinnamon sticks
- 1 inch knob fresh ginger lightly smashed
- 6 whole cloves
- 2 cans 13.5 oz coconut milk
- ½ cup raisins
- 1 can 15 oz coconut cream
- ¼ teaspoon freshly ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon vanilla extract
- 1/2 cup white or brown sugar optional, adjust to taste for sweetness
- For Garnish. Ground cinnamon, coconut flakes
Instructions
- In a large saucepan, add 2.5 cups water with cinnamon sticks, grated ginger, and cloves. Bring to a boil and boil for 5 minutes. Remove from heat.
- Strain the water into a heavy bottomed pot and heat to high heat. Add the coconut milk, and raisins. Bring to a boil.
- Add the rice and return to a boil. Stir and cook 5 minutes, until the liquid thickens and starts to evaporate.
- Reduce heat and simmer until the liquid thickens and you can see the rice, about 5 minutes.
- Stir in the coconut cream, nutmeg, salt, vanilla extract, and optional sugar. Continue to cook, stirring often to avoid burning at the bottom of the pot, until the rice cooks through and becomes nice and creamy, about 15 minutes. Remove from heat.
- Refrigerate the rice pudding to cool before serving.
- To serve, scoop into small bowls or cups and dust with ground cinnamon and coconut flakes.
Nutrition Information
Bonvivant says
This is absolutely delicious! I did not have coconut cream and had to substitute evaporated milk. I made a double batch so that I can make rice pudding ice cream. Another excellent recipe Mike. Thank you.
Mike H. says
You are very welcome, Bonvivant!
Kim Roberts says
Sounds so yummy!
Mike Hultquist says
Yes! So yummy!
Henry Ciocca says
Can you use coconut sugar instead of white or brown?
Love your recipes by the way.
Mike Hultquist says
Absolutely, Henry! Thanks so much!