If there’s one dessert that truly captures the heart of Puerto Rican holiday traditions, it’s arroz con dulce. This creamy, spiced coconut rice pudding is a beloved treat that brings warmth and sweetness to any gathering. With its rich flavors of coconut milk, cinnamon, cloves, and ginger, every bite feels like a comforting hug from the Caribbean.
What makes arroz con dulce so special is its deep cultural roots and the love poured into every pot. Passed down through generations, this recipe is a reflection of Puerto Rico’s vibrant culinary heritage. It’s not just a dessert—it’s a celebration of family, tradition, and the joy of sharing food.
Puerto Rican Arroz Con Dulce Recipe
This Puerto Rican Arroz Con Dulce Recipe is a step-by-step guide to crafting the perfect velvety coconut rice pudding infused with warm tropical spices. Follow along to make this iconic dessert that embodies the flavors of Puerto Rican heritage.
Ingredients
Use the finest and freshest ingredients to capture authentic flavors. Here’s what we need:
- 1 1/2 cups of medium-grain rice, rinsed and soaked in water for 2 hours
- 4 cups of water
- 4 cinnamon sticks
- 1-inch piece of fresh ginger, peeled and thinly sliced
- 10 whole cloves
- 1/2 teaspoon of salt
- 1 can (13.5 oz) of coconut milk
- 1 can (12 oz) of evaporated milk
- 1 1/2 cups of granulated sugar
- 1/2 teaspoon of ground nutmeg
- 1 cup of raisins (optional)
- 1/4 cup of shredded coconut (optional)
Instructions
Let’s bring these incredible ingredients together to create the perfect arroz con dulce.
Step 1: Prepare the Flavorful Base
- In a large pot, combine the 4 cups of water, cinnamon sticks, ginger slices, and cloves.
- Bring to a boil over medium heat, then reduce to a low simmer.
- Let this mixture simmer for about 10 minutes to extract the fragrant, spicy flavors.
- Strain the liquid through a fine mesh sieve into a clean bowl and discard the spices.
Step 2: Cook the Rice
- Pour the spiced liquid back into the pot.
- Drain the rice and add it to the pot along with the salt.
- Cook over medium heat, stirring occasionally, until the rice begins to absorb the liquid. This should take about 10–15 minutes.
Step 3: Incorporate the Coconut Milks and Sweeteners
- Add the coconut milk, evaporated milk, and sugar to the pot with the rice.
- Lower the heat to medium-low and continue stirring gently to prevent sticking.
- Let the mixture cook for 20–25 minutes until it thickens, becoming rich and creamy.
Step 4: Add the Final Touches
- Stir in the ground nutmeg, and if desired, mix in the raisins and shredded coconut for added texture and flavor.
- Taste and adjust the sweetness or spice level to your preference.
Step 5: Cool and Serve
- Transfer the arroz con dulce to a serving dish or individual bowls.
- Let cool at room temperature for about 30 minutes. The pudding will thicken further as it cools.
- Optionally, garnish with a sprinkle of ground cinnamon or extra shredded coconut before serving.
Cooking Tips
- Soaking the rice ensures it cooks evenly and maintains its creamy texture.
- Stir the pudding frequently while cooking to avoid burning or clumping.
- Use high-quality coconut milk for that unmistakable richness and flavor.
- If making this for the holidays, get creative with garnishes like candied ginger or festive sprinkles.
Estimated Cooking Time
| Stage | Time |
|---|---|
| Soaking the rice | 2 hours |
| Preparing the spice base | 10 minutes |
| Cooking the rice | 10–15 minutes |
| Simmering with coconut mix | 20–25 minutes |
| Cooling | 30 minutes |
This brings the total time to approximately 3 hours, including preparation and resting time. Remember, this process is a labor of love, resulting in a dessert that tastes as good as it looks.
Ingredients
For The Rice Mixture
- 1 ½ cups medium-grain white rice, rinsed well
- 3 cups water, to pre-soak the rice
- 1 teaspoon salt, for flavor
For The Spiced Coconut Milk
- 4 cups coconut milk (store-bought or freshly made)
- 1 cup coconut cream, for extra creaminess
- ¾ cup granulated sugar, adjust to taste
- 2 cinnamon sticks, whole
- 6-8 whole cloves, for a subtle spice profile
- 2 pieces of fresh ginger, thinly sliced (about 2 inches total)
- 1 star anise pod, optional but elevates aroma
- 1 tablespoon raisins, soaked (optional, for a sweeter bite)
- ½ tablespoon ground cinnamon, for dusting on top (optional)
Tools And Equipment
To prepare a flawless Puerto Rican Arroz Con Dulce, having the right tools and equipment is crucial. These kitchen essentials ensure the cooking process is smooth and the end result delivers the creamy, spiced perfection this beloved dessert is known for. Here is what we need:
Essential Tools
- Large Mixing Bowl: For soaking the rice and combining ingredients effectively.
- Medium Saucepan: To simmer the spiced coconut milk and incorporate the flavors.
- Large Pot or Dutch Oven: Ideal for cooking the rice pudding evenly without scorching.
- Fine Mesh Strainer: To rinse the rice and strain any impurities after soaking.
- Wooden Spoon or Silicone Spatula: For stirring the pudding during cooking to prevent sticking.
- Measuring Cups and Spoons: For precise measurements of rice, coconut milk, spices, and sugar.
- Cheesecloth or Spice Bag: For holding whole spices like cinnamon sticks, cloves, and ginger to infuse the coconut milk without leaving bits behind.
- Ladle: Helpful for serving the arroz con dulce neatly and evenly.
Optional Helpful Tools
- Rice Paddle: Designed specifically to handle cooked rice without mashing it.
- Non-stick Coated Pot: May help reduce sticking and make cleanup easier.
- Small Dish or Bowl: For pre-measuring spices and sweeteners for a streamlined process.
Quick Reference – Tools at a Glance
| Tool | Purpose |
|---|---|
| Large Mixing Bowl | Soaking and rinsing the rice |
| Medium Saucepan | Simmering spiced coconut milk |
| Large Pot/Dutch Oven | Cooking the arroz con dulce |
| Fine Mesh Strainer | Rinsing rice and removing impurities |
| Cheesecloth/Spice Bag | Infusing spices without residue |
| Wooden Spoon/Spatula | Stirring to prevent sticking |
| Measuring Cups/Spoons | Ensuring accurate ingredient portions |
| Ladle | Clean and even serving |
Every piece of equipment plays a specific role in bringing out the rich, traditional flavors of this dish and achieving the delectable creamy texture we love in arroz con dulce. Ensure these tools are clean and ready before starting for a seamless cooking experience.
Directions
Follow these step-by-step instructions to prepare this luxurious Puerto Rican Arroz Con Dulce. Be sure to gather all your ingredients and tools for a smooth and enjoyable cooking experience.
Prep
- Rinse and soak the rice: Measure 1 ½ cups of medium-grain white rice and rinse it under cold water until the water runs clear. In a large mixing bowl, soak the rice in 3 cups of room-temperature water with 1 teaspoon of salt for at least 2 hours, or overnight for the best results.
- Prepare the spices: Place the cinnamon sticks (2-3), whole cloves (6-8), and ginger slices (about 3-inch piece) into a cheesecloth or spice bag for easy removal during cooking. If using optional star anise (1-2 pieces) for extra warmth, add it to the spice mix.
Cook The Rice
- Drain the soaked rice using a fine mesh strainer and set it aside.
- In a large pot or Dutch oven, bring 2 cups of water to a boil, then add the drained rice. Reduce the heat to low and cover with a tight-fitting lid.
- Let the rice cook for about 15-20 minutes or until all the liquid is absorbed and the rice is partially cooked. Stir occasionally to prevent sticking. Remove from the heat and set the rice aside.
Prepare The Spiced Coconut Milk
- In a medium saucepan, combine:
- 4 cups of coconut milk
- 1 cup of coconut cream
- ½ cup of water
- The prepared spice bag (with cinnamon, cloves, ginger, and star anise, if used).
- Stir in ¾ cup of granulated sugar. Heat the mixture over medium heat, allowing the spices to steep for at least 10-15 minutes until the flavors infuse and the liquid is aromatic.
- Strain the spiced coconut milk into another bowl or pot, discarding the spice bag. This ensures the pudding’s texture remains creamy and smooth.
Combine And Simmer
- Return the cooked rice to the large pot. Pour in the stripped spiced coconut milk gradually, stirring gently to ensure even absorption.
- Add ½ cup of raisins (optional) if you’d like extra sweetness and texture.
- Simmer the mixture on low heat, stirring frequently with a wooden spoon or silicone spatula. Cook for approximately 30-40 minutes, or until the rice is tender and the pudding has thickened to a rich, creamy consistency.
| Heat Level | Time | Action |
|---|---|---|
| Medium | 10-15 min | Steep spices |
| Low | 30-40 min | Simmer rice mixture |
Add Finishing Touches
- Once the arroz con dulce reaches your desired consistency, remove it from the heat. Stir in additional 1-2 tablespoons of coconut cream for an even creamier texture, if desired.
- Let the pudding cool slightly before transferring it to a serving dish.
- Garnish with a sprinkle of ground cinnamon or a dusting of nutmeg for a festive finish. If you prefer, add a few raisins or shredded coconut for visual appeal and extra flavor.
Serving Suggestions
When it comes to enjoying Puerto Rican arroz con dulce, it’s not just about the flavors; it’s about creating a moment filled with tradition and warmth. This indulgent dessert shines best when paired with thoughtful accompaniments and mindful preparation for serving. Let’s explore some ideal ways to enjoy it.
1. Serving Temperature and Presentation
We recommend serving arroz con dulce cool or at room temperature to allow the flavors to fully develop. Once it has set, transfer it to a decorative serving bowl or individual ramekins for a touch of elegance. Before serving, sprinkle it with a generous dusting of ground cinnamon or nutmeg for visual appeal and added warmth.
If you want to elevate the presentation, try garnishing with freshly grated coconut, a cinnamon stick, or a drizzle of coconut cream along the top for that festive holiday vibe. These simple touches not only enhance the look but also amplify the rich coconut and spice aroma.
2. Pairing Suggestions
Arroz con dulce is versatile and pairs well with a variety of accompaniments:
| Pairing Option | Flavor Impact |
|---|---|
| Hot Coffee or Espresso | Balances the sweetness with a bold, bitter contrast. |
| Warm Tea (Ginger or Cinnamon) | Compliments the spiced notes in the pudding. |
| Vanilla Ice Cream | Adds creaminess and a touch of vanilla flavor. |
| Tropical Fruits (Mango, Pineapple) | Introduces a burst of freshness and acidity. |
For holiday gatherings, it’s customary to serve arroz con dulce alongside coquito, Puerto Rico’s iconic coconut-based holiday drink. The creamy, spiced pairing creates an unparalleled festive experience.
3. Portioning Tips
Since arroz con dulce is a rich dessert, a small portion often satisfies. Use a ladle or a large spoon to serve ½-cup portions, especially as part of a dessert spread. For individual servings, ramekins or small bowls are perfect for creating a controlled and elegant presentation.
4. Storing and Re-serving
For leftovers, store any uneaten arroz con dulce in an airtight container in the refrigerator. It remains fresh and flavorful for up to 3-4 days. When serving leftovers, allow it to sit at room temperature for about 10–15 minutes to soften slightly. You can add a splash of coconut milk while reheating for added creaminess.
5. Festive Hosting Ideas
To incorporate this dessert into themed events or holidays, serve it as part of a Puerto Rican-inspired dessert table. Include other traditional treats like pastelillos de guayaba (guava turnovers), tembleque (coconut pudding), and tropical-flavored candies. Place the arroz con dulce in a central position, surrounded by vibrant decorations like palm leaves or patterned napkins to celebrate its cultural roots.
By focusing on thoughtful pairings, creative garnishes, and festive presentation, arroz con dulce becomes more than a dessert—it transforms into a memorable experience filled with Puerto Rican tradition and flavor.
Make-Ahead Instructions And Storage
Preparing Puerto Rican arroz con dulce in advance is a great way to save time while preserving its creamy texture and bold flavors. Here’s how we can store and enjoy this indulgent dessert at its best:
Making It Ahead of Time
- Cook the arroz con dulce as instructed. Be sure to reach that rich, creamy consistency before removing it from the heat.
- Allow the dessert to cool to room temperature before transferring it to storage containers. This prevents condensation, which could alter the texture.
- Use airtight containers to store the pudding. This helps lock in the flavors and prevent it from absorbing any odors from other foods in your refrigerator.
Refrigeration
Once properly stored:
- Place the containers in the refrigerator. Arroz con dulce keeps well for up to 5 days when refrigerated.
- Before serving, you may notice a slightly firmer texture. Simply stir in a little warm coconut milk or water and reheat on low heat for about 5-7 minutes to restore its creaminess.
Freezing Instructions
While fresh arroz con dulce is always best, it can be frozen if necessary. Follow these tips to freeze it without compromising its signature texture and taste:
- Portion the arroz con dulce into freezer-safe containers, allowing about 1 inch of space at the top for expansion.
- Label each container with the date to keep track of storage time. For optimal flavor, aim to consume it within 1-2 months.
Thawing and Reheating
- To thaw, transfer the frozen arroz con dulce to the refrigerator and let it defrost overnight.
- Reheat gently on the stove over low heat, adding a splash of milk or coconut milk to revive its decadent consistency. Stir frequently to avoid sticking.
Important Tips for Storage Success
- Avoid keeping arroz con dulce at room temperature for extended periods after it’s been cooked, as this might cause it to spoil.
- Store the dessert in smaller portions for easy reheating and serving.
- Always use clean utensils when serving to prevent contamination, which could shorten its storage life.
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Refrigeration | 34-40°F | Up to 5 days | Best for maintaining fresh textures. |
| Freezing | 0°F or below | 1-2 months | Portion-sized containers recommended. |
By following these make-ahead and storage instructions, we can ensure our arroz con dulce remains flavorful and creamy, ready to enjoy for days to come.
Conclusion
Arroz con dulce is more than just a dessert; it’s a celebration of Puerto Rican heritage and the joy of coming together over food. Its rich, spiced flavors and creamy texture make it a standout treat that’s perfect for any festive occasion.
By embracing the traditions behind this dish and taking the time to prepare it with care, we’re not just cooking—we’re preserving a piece of culture. Whether shared at a holiday gathering or enjoyed as a comforting indulgence, arroz con dulce brings warmth, flavor, and a touch of nostalgia to every bite.
Frequently Asked Questions
What is arroz con dulce?
Arroz con dulce is a traditional Puerto Rican dessert, also known as coconut rice pudding. It is made with medium-grain rice, spiced coconut milk, and sweetened with sugar, creating a creamy and flavorful treat often enjoyed during holidays and special gatherings.
What are the main ingredients for arroz con dulce?
The main ingredients include medium-grain white rice, coconut milk, coconut cream, granulated sugar, cinnamon sticks, cloves, ginger, and salt. Optional additions like raisins, star anise, and nutmeg can enhance the flavor and aroma.
How long does it take to make arroz con dulce?
The preparation and cooking process takes approximately 1.5 to 2 hours. This includes soaking the rice, preparing spiced coconut milk, simmering, and cooling the dessert for a creamy texture.
What tools do I need to make arroz con dulce?
Essential tools include a large mixing bowl, a medium saucepan, a large pot or Dutch oven, a fine mesh strainer, measuring cups/spoons, and a wooden spoon or spatula. Optional tools like a rice paddle and non-stick pot can make the process easier.
Can I make arroz con dulce ahead of time?
Yes! Arroz con dulce can be made ahead by storing it in airtight containers in the refrigerator for up to 5 days. Let it cool at room temperature before refrigerating to preserve its creamy consistency.
How should I serve arroz con dulce?
Serve arroz con dulce cool or at room temperature, garnished with ground cinnamon or nutmeg. It pairs well with hot coffee, tea, vanilla ice cream, or tropical fruits for a delicious experience.
Can I freeze arroz con dulce?
Yes, you can freeze arroz con dulce for longer storage. Portion it into freezer-safe containers, freeze for up to 3 months, and thaw overnight in the refrigerator. Stir gently after thawing to restore its creamy texture.
What spices are typically used in arroz con dulce?
Traditional spices include cinnamon sticks, cloves, and fresh ginger. Optional spices like star anise or nutmeg can also be added for extra flavor.
Why is arroz con dulce significant in Puerto Rican culture?
Arroz con dulce is a cherished dessert in Puerto Rican culture, symbolizing family, tradition, and holiday celebrations. It is a dish often shared during Christmas and festive gatherings, highlighting the joy of sharing food.
How do I store leftover arroz con dulce?
Store leftovers in airtight containers in the refrigerator for up to 5 days. Ensure it’s cooled to room temperature first to maintain its creamy texture and bold flavors.