• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Seafood
      • Shellfish Recipes
        • Calamari
        • Clams
        • Crab
        • Lobster
        • Mussels
        • Oysters
        • Scallops
        • Shrimp
      • Fish
    • Salsas and Dips
      • Salsas
      • Dips
    • Soups
    • Side Dishes and Drinks
      • Side Dishes
      • Drinks
    • Breads and Grains
    • Vegetarian Dishes
    • Breakfast
    • Desserts
    • and More!
  • Recipes by Type
    • Puerto Rican Recipes
    • Mexican Recipes
    • Recipes
  • Beyond the Kitchen
    • and More!
    • My Best Blogging Tools
  • Library

Mexican Appetizers and More!

menu icon
go to homepage
  • Puerto Rican Recipes
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Puerto Rican Recipes
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Pinterest
  • ×
    Home » Puerto Rican Christmas Recipes » Arroz con Dulce Puertorriqueño

    Published: Jan 6, 2023 Modified: Mar 12, 2023 by Catherine Arena 9 Comments

    Arroz con Dulce Puertorriqueño

    Share on Social!

    272 shares
    • Facebook
    Jump to Recipe Print Recipe
    Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) Pinterest Image
    Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) Pinterest Image

    Ultra creamy and decadent! This is the best Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding)! With just a few aromatic ingredients and a few cans of coconut milk, you will have one of the best comforting desserts you will ever make!

    Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.

    Just like Tembleque de Coco and Budin de Pan are traditional Puerto Rican holiday dessert dishes, so is this rice pudding dish. Its creamy, aromatic and of course delicious!

    In Puerto Rico, the holiday season is a big deal, starting in November with Thanksgiving and stretching all the way to mid-January. It’s one of the longest Christmas celebrations in the world, and with so much time to celebrate, you get to enjoy all the amazing flavors that make our island’s holiday traditions so unique and beautiful!

    Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.

    What is Arroz con Dulce Puertorriqueño ?

    Unlike the American version of rice pudding that is made with regular milk, Puerto Rican Rice Pudding (Arroz con Dulce Puertorriqueño) is made using coconut milk and evaporated milk.

    Some homes also like to add cream of coconut for even more flavor.

    Combine that with other fragrant ingredients like cinnamon, cinnamon sticks, fresh ginger, vanilla extract and even some rum-infused raisins and you have yourself the most exquisite, delectable dessert!

    Ingredients

    Ingredients for the Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding).
    • medium grain rice
    • coconut milk
    • cream of coconut
    • evaporated milk
    • light brown sugar
    • butter
    • vanilla extract
    • salt
    • raisins (optional)

    Spiced Tea

    Although not every home makes a “spiced infused tea” for their pudding, I definitely recommend you do!

    It is a “tea” made from brewing cinnamon sticks, whole cloves, fresh ginger and sometimes star anise.

    The tea is added to the mixture at the beginning and gives it a very delicious pleasant flavor.

    It’s easy to make and only takes 10 minutes, so don’t skip this step if you can help it!

    Preparing the Rice

    Soaking the rice to make the rice pudding.
    Raisins added to a small condiment bowl, soaking in rum to rehydrate.

    Add the rice to a bowl and add enough water to cover.

    Using your hands, swirl the rice (the water will become cloudy) and rinse the rice.

    You want to repeat the process until the water runs clear.

    Then add new water and allow the rice to soak for 3 hours or overnight.

    After the rice has rested in the water for a minimum of 3 hours, drain it and set it aside until ready to use.

    If Using Raisins

    If you do not like raisins, you can exclude them from this receta de arroz con dulce (rice pudding recipe) or you can add as much or as little as you like.

    Normally, a cup of raisins is more than enough if you like raisins.

    *If you’re not crazy about raisins but would still like a few in your pudding, use a quarter of a cup instead.

    That’s the perfect amount for my arroz con dulce.

    To prepare the raisins, rehydrate them in 2 tablespoons of rum, brandy or plain water for 20 minutes.

    Spiced Infused Tea

    Making the spiced infused tea in a small saucepan.
    Making the spiced infused tea in a small saucepan.

    Add a cup and a half of water to a saucepan over medium heat.

    Add the cinnamon sticks, whole cloves and fresh ginger.

    Brew tea for 10 minutes or until a beautiful golden hue has formed.

    Making the Arroz con Dulce

    Coconut milk, evaporated milk, butter, vanilla extract and pinch of salt added to a caldero to make the arroz con dulce Puertorriqueno.
    The spiced infused tea added to the mixture.

    Add the coconut milk, evaporated milk and salt to a caldero (dutch oven pot) over medium heat. Stir the milk and allow it to heat for 2 minutes.

    Add the vanilla extract and butter.

    Now drain the tea into the pot using a colander and stir. (Reserve the cinnamon sticks from the tea and add these to the pot for extra flavor)

    Discard the “rest of the tea” contents.

    Medium grain rice added to the rice pudding.
    Cream of coconut milk added to the mixture.

    Add the rice and stir.

    Lower the heat to medium low.

    Cook the rice pudding for 35-40 minutes, or until the rice is perfectly tender.

    VERY IMPORTANT! Stir the rice every 2-5 minutes while it is cooking or it will stick to the bottom and burn. If the bottom burns, the whole pot will be a loss and you will have to start all over again.

    Once the rice has fully cooked, add the cream of coconut milk and stir.

    Raisins added to the Puerto Rican rice pudding.
    Receta de Arroz con dulce de Puerto Rico cooking in a caldero.

    Add the raisins and stir again.

    You will notice the mixture will start to thicken more and more and the surface will also start to create bubbles as it continues to thicken.

    At this point, you will have to continuously stir the mixture.

    Light brown sugar added to the caldero.
    Receta de Arroz con dulce de Puerto Rico cooking in a caldero.

    Now that the rice has fully cooked and the mixture is starting to thicken, then and only then, add the brown sugar and stir.

    Continue stirring every 30 seconds.

    Receta de Arroz con dulce de Puerto Rico cooking in a caldero.
    Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole dish.

    Serving the Arroz con Dulce Puertorriqueño

    The rice pudding is done and is ready to be poured into a mold or molds.

    Pour the pudding into the mold/s and then allow it to cool on your kitchen counter.

    Once the pudding has cooled, cover and place it in the refrigerator to fully chill.

    Note: The pudding will continue to thicken in the refrigerator as the rice kernels continue to soak the milk. This is normal and how Puerto Rican Rice Pudding (Arroz con Dulce Puertorriqueño) is traditionally served.

    When you are ready to serve, uncover and sprinkle the top with ground cinnamon.

    NOTE: Do not eat the cinnamon sticks that have cooked with the pudding, they’re only there for flavoring.

    Thick or Thin Arroz con Dulce?

    Normally, Arroz con Dulce Boricua is served on the thicker side unlike the American version of rice pudding which is served more on the “wet” side.

    I prefer mine somewhere in between.

    If you prefer your rice pudding on the thinner side, simply turn off the stove soon after the rice has fully cooked and still looks soupy, in other words, before the milk has had a chance to thicken too much.

    What Molds Can I Use

    In Puerto Rico, we normally use a glass mold, a casserole dish, aluminum pans or large plates.

    Pretty much any mold will work for this dish.

    You can even serve individual servings by using glasses or ramekins.

    Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.

    Storing

    If using a casserole dish that has a lid, cover the dish with the lid and refrigerate for up to 5 days.

    Otherwise, cover the dish with aluminum foil or plastic wrap and then refrigerate.

    Tips

    • One cup of rice may not seem like enough rice to make a full dessert. However, one cup, makes a minimum of 10 servings and even more depending on how big or small you cut your servings.
    • If you prefer a wetter, thinner or more “soupy like” rice pudding, turn off the stove a few minutes after the rice has fully cooked and all ingredients have been well combined.
    • This recipe can be made up to two days in advance.
    • Although this dessert is most commonly made with medium or short grain rice, some homes do use long grain rice.

    Other Holiday Desserts

    Keep in mind, although these dishes are always prepared during the holidays, they’re not limited only to this time of year.

    Make any dessert when the mood strikes!

    Here are some other ideas:

    Tembleque de Coco (Coconut Pudding)

    Flan de Coco (Coconut Flan)

    Budin de Pan (Bread Pudding)

    Flan de Vainilla (Vanilla Flan)

    Flan de Calabaza (Pumpkin Flan)

    Mantecaditos (Shortbread Cookies)

    Empanadillas de Guayaba (Guava Empanadas)

    Flan de Café (Coffee Flan)

    Flancocho (Vanilla Flan Cake)

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.

    Arroz con Dulce Puertorriqueño

    Ultra creamy and decadent! This is the best Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding)! With just a few aromatic ingredients and a few cans of coconut milk, you will have one of the best comforting desserts you will ever make!
    4.58 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Puerto Rican
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Rice Soaking Time: 3 hours hours
    Total Time: 3 hours hours 55 minutes minutes
    Servings: 10
    Calories: 1862kcal
    Author: Catherine Arena

    Equipment

    • large pot to cook rice pudding
    • mold/s for pudding

    Ingredients

    • 1 cup medium or short grain rice rinsed
    • 2 13.5 oz cans coconut milk
    • 1 12 oz can evaporated milk
    • 1 15 oz can cream of coconut
    • ¼-1 cup raisins optional
    • ¾ cup light brown sugar
    • ½ tablespoon vanilla extract
    • 2 tablespoon butter
    • ¼ teaspoon salt (a pinch)

    Spiced Infused Tea

    • 1 teaspoon whole cloves
    • 5-6 cinnamon sticks
    • 1 inch fresh ginger skin peeled
    • 1½ cups water

    Topping

    • ground cinnamon sprinkled on top of rice pudding.

    Instructions

    Preparing the Rice

    • Add the rice to a mixing bowl and add enough water to cover.
      Using your hands, swirl the rice (the water will become cloudy) and then rinse the rice.
    • Repeat the process until the water turns clear.
    • Add new water and leave the rice soaking in the water for 3 hours or overnight.
    • After the rice has rested in water for a minimum of 3 hours, drain it and set it aside until ready to use.

    Prep Raisins if Adding

    • Rehydrate raisins in 2 tablespoons of rum, brandy or plain water for 20 minutes.

    Making the Spiced Infused Tea

    • Add a cup and a half of water to a saucepan over medium heat.
    • Add the cinnamon sticks, whole cloves and fresh ginger.
      Brew the tea for 10 minutes or until a beautiful golden hue has formed.
      Set aside until ready to use.

    Making the Arroz con Dulce

    • Add the coconut milk, evaporated milk and salt to a caldero (dutch oven pot) over medium heat.
      Stir the milk and allow it to heat for 2 minutes.
    • Add the vanilla extract and butter to the pot.
    • Using a colander, drain the tea into the pot and stir.
      Reserve the cinnamon sticks from the tea and add them to the pot for extra flavor.
      Discard the “rest of the tea” contents.
    • Add the rice and stir.
      Lower the heat to medium-low.
      Cook the rice pudding for 35-40 minutes, or until the rice is perfectly tender.
      VERY IMPORTANT! Stir the rice every 2-5 minutes while it is cooking or it will stick to the bottom and burn. If the bottom burns, the whole pot will be a loss and you will have to start all over again! So make sure to stay on top of your rice pudding and stir often, very often.
    • Once the rice has fully cooked, add the cream of coconut milk and stir again.
    • Add the raisins with the brandy, rum or water they have been soaking in. Stir again.
      You will notice the mixture will start to thicken more and more and the surface will also start to create bubbles as it continues to thicken.
    • At this point, you will have to continuously stir the mixture.
    • Double-check that the rice has fully cooked by tasting a small teaspoon of it.
      When you are sure the rice has completely cooked through and it is not in the least bit hard, then and only then add the brown sugar to the mixture and stir. to incorporate well.
    • The mixture is really going to thicken more and more.
      Continue stirring every 30 seconds.

    Pouring the Arroz con Dulce into Mold/s

    • Use a glass mold, casserole dish, aluminum pans or large plates.
      If you would like to serve individual servings, use small glasses, condiment bowls or ramekins.
    • Now that the rice pudding is done, immediately pour into whatever mold or molds you will be using.
    • Allow the rice pudding to cool on your kitchen counter before refrigerating.
    • Once the pudding has cooled, cover and place it in the refrigerator to fully chill for a few hours or overnight.
      Note: The pudding will continue to thicken in the refrigerator as the rice continues to soak the milk. This is normal and how Puerto Rican Rice Pudding is traditionally served.
    • When you are ready to serve, uncover and sprinkle the top with ground cinnamon.
      NOTE: Do not eat the cinnamon sticks that have cooked with the pudding, they are only there for flavoring.

    Notes

    Arroz con Dulce Puertorriqueño is normally served on the thicker side. 
    If you prefer a wetter, thinner, or more “soupy-like” rice pudding, turn off the stove a few minutes after the rice has fully cooked and all the ingredients have been well combined.

    Nutrition

    Serving: 10 | Calories: 1862kcal | Carbohydrates: 395g | Protein: 18g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 264mg | Potassium: 837mg | Fiber: 19g | Sugar: 162g | Vitamin A: 755IU | Vitamin C: 3mg | Calcium: 358mg | Iron: 14mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Puerto Rican Christmas Recipes

    • Empanadillas de Guayaba on a gray plate.
      Empanadillas de Guayaba
    • Alcapurrias de Yuca (Cassava Fritters) sitting on top of plantain leaves with a side of hot sauce.
      Authentic Alcapurrias de Yuca
    • Flancocho (Vanilla Flan Cake) served on a white transparent platter with a serving on the side.
      Puerto Rican Flancocho
    • Alcapurrias (alcapurrias puertorriqueñas) served on a white platter with hot sauce.
      Homemade Alcapurrias

    Subscribe

     
     

    Reader Interactions

    Comments

    1. Carmen A Diaz says

      December 31, 2024 at 3:04 pm

      Recipe is easy to follow and the rice pudding turns out good.

      Reply
    2. Madeline says

      December 02, 2024 at 8:44 pm

      Thank you so much, it was a hit, everyone loved it. I loved it.
      I’ll be checking out the rest of your recipes 😉 I want to do these traditional desserts with my daughters and grandkids,thanks again .

      Reply
      • Catherine Arena says

        December 07, 2024 at 9:52 pm

        Hey Madeline! So happy to hear you enjoyed the recipe. I think that’s great that you want to make these types of traditional recipes with your daughters and grandkids, it’s so important we keep our food and traditions alive!😉 Thank you for taking the time to comment.

        Reply
    3. Mark A Maldonado says

      January 01, 2024 at 12:46 am

      I made this last year…my wife absolutely loved it!! Thank you a thousand times!!

      Reply
      • Catherine Arena says

        January 01, 2024 at 11:03 am

        So happy to hear you both enjoyed it! Thank you for taking the time to comment and rate! 🙂

        Reply
    4. carmen says

      December 22, 2023 at 11:48 am

      I’m getting the ingredients to make this for Monday Christmas Day event at my home.

      Reply
      • Catherine Arena says

        December 23, 2023 at 6:24 pm

        Hi Carmen! Thank you for trying this recipe, I hope you love it as much as we do! 🙂

        Reply
    5. Maria Ramos-Faulkner says

      December 03, 2023 at 2:42 am

      OMG! This is an amazing arroz con dulce. The recipe is easy to follow. I am so happy, it reminds me of my mother’s cooking. This is real soul food 🇵🇷

      Reply
      • Catherine Arena says

        December 05, 2023 at 5:49 pm

        Thank you Maria! Thank you for taking the time to let me know how much you enjoyed it!

        Reply
    4.58 from 7 votes (4 ratings without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture of founder of Mexican Appetizers and More

    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

    Recipes We're Loving this Month

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • Carne Molida (Puerto Rican Picadillo) cooked in a black skillet.
      Easy Delicious Carne Molida (Puerto Rican Picadillo)

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon

    • Pollo Chuco (Pollo con Tajadas) assembled on a white plate and pickled red onions on the side.
      Pollo Chuco (Pollo con Tajadas)

    • Puerto Rican Fried Pork Chops served on a white platter.
      Puerto Rican Fried Pork Chops

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Ensalada de Coditos con Jamon (Macaroni Salad with Ham) served in a white salad bowl and a glass salad bowl.
      Ensalada de Coditos con Jamón

    Dinner Recipes

    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)

    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo

    Yummy Desserts

    • Flan de Calabaza served on a white and black patterned plate with caramel sauce around.
      Flan de Calabaza

    • Flan de Café (Coffee Flan) on a white platter and a smaller flan on another white plate topped with coffee granules.
      Flan de Café (Coffee Flan)

    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan

    • Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
      Arroz con Dulce Puertorriqueño

    • Tembleque de Coco served in a rimmed mold, topped with coconut flakes.
      Tembleque de Coco

    • Flan de coco served on a large platter and two individual side servings with whipped cream.
      Flan de Coco (Coconut Flan)

    • Limber de Coco (Coconut Limber) prepared and frozen in plastic cups, topped with shredded coconut and ground cinnamon.
      Limber de Coco

    • Limber de Leche (Limber de Crema) served in plastic cups, topped with cinnamon and one flipped over inside cup. Cinnamon sticks laying beside limbers.
      Limber de Leche

    Popular Recipes

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)

    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Refreshing Agua de Platano (Banana Agua Fresca) served in Mason Jars and topped with fresh banana slices and cinnamon.
      Agua de Plátano (Banana Agua Fresca)

    • Authentic Mexican Chicken Enchiladas with Red Sauce served on a green and white platter.
      Authentic Mexican Chicken Enchiladas with Red Sauce

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Service
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Mexican Appetizers and More

    Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mexican Appetizers and More with appropriate and specific direction to the original content.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.