Arroz con Dulce is a popular dessert in Puerto Rico, typically served during Christmas Season. It is made with coconut milk, cinnamon, and cloves, giving it a rich and flavorful taste.
Rice pudding's popularity during Christmas makes it a versatile dessert for other holidays such as Easter, Mother's Day, Picnics, and Thanksgiving. In addition to rice pudding, Puerto Rico offers other delicious holiday treats such as Guava Delights, a cake with guava paste filling, and Bread Pudding, a silky custard dessert made with bread. These Puerto Rican desserts will impress and satisfy guests on any occasion.
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Why this recipe works
- The way my Grandmother used to make it: In current markets, the look of rice pudding tends to be a milky substance, similar to tapioca. However, my grandmother's version was a candied rice dessert with spices blooming. This recipe is light and great as an after-dinner dessert.
- Delicious: Basic ingredients, but a familiar taste that anyone in your family would enjoy. Combining coconut milk and spices like cinnamon and nutmeg will transport you to a tropical holiday with every spoonful.
- Versatility: This pudding can be a blank canvas of possibilities and flavors. Because rice pudding is such a global recipe, the dish has many variations. Change the spices or added fruits for a versatile dessert that will accompany any meal or celebration.
Ingredients
- Rice: This recipe is made with dried rice grains, but sometimes the pudding can be made with leftover white rice. If you plan to make pudding with leftover rice, make your white rice as clean as possible by not adding onions or strong condiments. Some people use long-grain rice, and some use short. To learn more about the different types of rice follow the link provided.
- Coconut Milk: I love coconut in my rice pudding. The flavor is subtle but extremely tasty. Add coconut shavings to the pudding for added texture and flavor. The pudding can be made with evaporated milk instead.
- Spices: Cinnamon sticks, cloves, nutmeg, and ginger add subtle flavors to your pudding that will make you crave more.
See the recipe card for complete information on ingredients and measurements.
Variations/Substitutions
- Not a coconut lover? Don’t use it! Substitute the coconut milk for evaporated, almond, or any dairy substitute you might enjoy.
- Dried fruits: I am not a big fan of raisins, although they taste great in this recipe. However, try dried mangos, pineapple, or papayas instead.
- Spices: Cardamom: cardamom will give your rice pudding an international flare. Anise star also pairs well with the spices, in the event you might be missing any. Tea blends and citrus peels add another layer of flavor to your dessert.
Step-by-Step Instructions
- Soak rice for an hour and a half before cooking.
- Wait until the rice has soaked. Boil coconut milk with water, salt, cinnamon, ginger, cloves, and nutmeg for 15 minutes. Consider placing spices in a reusable tea bag for easy removal later.
- Drain the rice and add coconut milk and spices. Cook until rice is cooked, about 10 to 15 minutes.
- Add raisins, sugar, and remaining coconut milk. Allow to cook on low for an additional 10 to 15 minutes. Turn the heat off. Let rest covered for 5 to 10 minutes.
Pour the mixture into a larger serving bowl. Have smaller dessert bowls ready for service. Sprinkle with extra cinnamon if desired.
Expert Tips.
Here are a few tips I have learned from making this recipe:
- I did not rinse the rice before soaking it, and I do not think it is needed.
- When using canned coconut milk, remove a quarter of a cup and set aside. Take the remaining coconut milk and add three and a half cups of cold water to create the coconut milk base for boiling.
- Ginger root is better than ginger paste. But ginger paste is a good alternative. One tablespoon of ginger paste equals one ounce of ginger root.
- When you add the sugar, the mixture will look watery. Trust the process. The result is a delightfully light dessert.
Recipes FAQs
Growing up, I remember seeing my grandmother using short-grain rice. Short-grain tends to be starchier than long-grain rice and produces a creamier texture. However, Jasmine rice, long-grain rice, and beautifully delicate and floral qualities add a different facet to the recipe.
Rice pudding can last in an airtight container for 3-4 days.
Depends on your preference and climate. As a child in Puerto Rico, it was always served at room temperature or with a slight chill, but in some countries, it was warm. After all, rice is a cereal that could be eaten like oatmeal.
Rice pudding does not require eggs. Tapioca, which is cassava starch and is sometimes compared to rice pudding, calls for adding eggs to the mixture. The yolks are added towards the beginning of the process, and the whites are made into a meringue, then folded towards the end to make the final product fluffy.
More Desserts, Sweets, and Breads
- Tropical Carrot Cake with Banana and Coconut
- Budín de Pan (Puerto Rican Bread Pudding)
- Pecan Crusted Cheesecake with Guava Berry Coulis
- Puerto Rican Polvorones (Shortbread Cookies)
I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.
📖 Recipe
Arroz Con Dulce
Ingredients
- 1½ cups Jasmine rice If using raw rice, 2 cups of raw rice and 2 cups of water
- 1 can coconut milk reserve ¼ cup for the end of cooking.
- 2 cups sugar
- 3 sticks cinnamon
- 6 pieces cloves
- 1 Pinch Nutmeg
Instructions
- Soak rice for an hour and a half before cooking.
- Wait until the rice has soaked. Begin to boil coconut milk with water, salt, cinnamon, ginger, cloves, and nutmeg, for 15 minutes. Consider placing spices in a reusable tea bag for easy removal later.
- Drain the rice and add coconut milk and spices. Cook until rice is cooked, about 10 to 15 minutes.
- Add raisins, sugar, and remaining coconut milk. Allow to cook on low for an additional 10 to 15 minutes. Turn the heat off. Let rest covered for 5 to 10 minutes.
- Pour the mixture into a larger serving bowl. Have smaller dessert bowls ready for service. Sprinkle with extra cinnamon if desired.
Notes
- I did not rinse the rice before soaking and I do not think it is needed.
- When using canned coconut milk, remove a quarter of a cup and set aside. Take the remaining coconut milk and add three and a half cups of cold water, to create the coconut milk base for boiling.
- Ginger root is better than ginger paste. But ginger paste is a good alternative. One tablespoon of ginger paste equals one ounce of ginger root.
- When you add the sugar, the mixture will look watery. Trust the process. The result is a delightfully light dessert.
