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Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
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4.50 from 6 votes

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!
Prep Time10 minutes
Cook Time45 minutes
Rice Soaking Time3 hours
Total Time3 hours 55 minutes
Course: Dessert
Cuisine: Puerto Rican
Servings: 10
Calories: 1862kcal

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
  • 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: 10g | 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