Arroz con Dulce, Puerto Rican Style
Arroz con Dulce is a Puerto Rican version of rice pudding. The consistency is thicker, almost like a cake. Made with coconut milk and spices, arroz con dulce is a beloved Puerto Rican dessert.
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Category: Desserts
- Cuisine: Puerto Rican
Ingredients
Scale
2 Cups of White, Short or Medium Grain Rice
1–2” Piece of Fresh Ginger
3–4 Cinnamon Sticks
Dash of Salt
1 13.5oz Can of Cream of Coconut
1 15oz Can of Coconut Milk
1 Tsp Vanilla
3/4 Cup of Raisins
3 Tbsp of Butter
Ground Cinnamon
Instructions
- Soak rice in cold water for at least three hours
- Once the rice is soaked, rinse, and set aside.
- Place four cups of water into a heavy saucepan and add spices.
- Bring water to a boil in high heat and then let it simmer for 10 minutes until the spices are fragrant.
- Remove spices. Keep the cinnamon sticks for garnish.
- Add the rice and cook on medium heat.
- Once the rice absorbs the water (around 10-15 minutes), stir in the coconut milk and cream of coconut and cover and cook in medium-low heat.
- Let it cook until soft. It should take around 20 minutes. Every 5-7 minutes, give it a stir to ensure that it doesn’t stick to the bottom of the pan.
- Fifteen minutes in, stir the raisins and the butter to finish.
- Once it’s done, remove it from the pan. I usually like to mold the arroz con dulce in a platter. You can use smaller plates or little containers to give away as gifts.
- Let it cool for an hour at room temperature. Add ground cinnamon and use the cinnamon sticks as a garnish.
- Place in the fridge. It’s best to make it overnight, although it’s so difficult to control myself!
Notes
Shop the Utensils & Ingredients
