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!

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!

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

• 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

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

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

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.

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.

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.

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.

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.

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)

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