📝 About This Recipe
A cornerstone of Puerto Rican holiday traditions, Arroz con Dulce is a luscious, coconut-based rice pudding infused with a warm bouquet of tropical spices. Unlike its creamy European cousins, this version is firm, richly spiced with ginger and cloves, and naturally dairy-free thanks to the abundance of coconut milk. It is a labor of love that captures the soul of the Caribbean, offering a perfect balance of sweetness and aromatic warmth in every chilled bite.
🥗 Ingredients
The Rice Base
- 1 1/2 cups Medium-grain white rice (Sello Rojo or similar brand preferred; must be soaked)
- 4 cups Water (For soaking the rice)
The Spice Tea (El Té de Especias)
- 2 cups Water
- 4-6 pieces Cinnamon sticks (Ceylon or Cassia)
- 2 inch piece Fresh ginger (Peeled and sliced into coins)
- 10-12 pieces Whole cloves
- 2 pieces Star anise
- 1 teaspoon Salt (Vital for balancing the sugar)
The Coconut Cream & Sweetener
- 27 ounces Full-fat coconut milk (Two standard cans; do not use 'lite')
- 15 ounces Cream of coconut (One can (e.g., Coco López))
- 1/2 cup Granulated sugar (Adjust to taste)
- 1/2 cup Dark raisins (Can be soaked in rum if desired)
- 1/4 cup Shredded coconut (Sweetened or unsweetened)
Garnish
- 1 tablespoon Ground cinnamon (For dusting the top)
👨🍳 Instructions
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1
Rinse the medium-grain rice under cold water until the water runs clear. Place it in a large bowl, cover with 4 cups of water, and let it soak for at least 2 to 3 hours. This softens the grain and ensures a tender texture.
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2
In a medium saucepan, combine the 2 cups of water, cinnamon sticks, sliced ginger, cloves, star anise, and salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes to create a concentrated 'spice tea'.
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3
Strain the spice tea through a fine-mesh sieve into a large, heavy-bottomed pot (a caldero is traditional). Discard the solids, but keep the cinnamon sticks if you'd like to cook them with the rice for extra flavor.
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4
To the spice tea in the large pot, add the two cans of coconut milk and the can of cream of coconut. Stir well over medium heat until the mixture is uniform and begins to simmer gently.
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5
Drain the soaked rice thoroughly and add it to the coconut-spice mixture. Stir immediately to prevent the grains from clumping together.
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6
Cook the rice over medium-high heat, stirring frequently, until the liquid reaches a vigorous simmer. Reduce the heat to medium-low.
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7
Continue cooking uncovered for about 20-25 minutes. You must stir every few minutes, scraping the bottom of the pot to ensure the rice doesn't stick or burn as the sugars caramelize.
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8
Once the rice has absorbed most of the liquid and has a thick, porridge-like consistency, stir in the granulated sugar, raisins, and shredded coconut.
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9
Lower the heat to the lowest setting. Cover the pot and cook for another 10-15 minutes. The rice should be tender but still hold its shape; it should not be mushy like risotto.
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10
Remove from heat. The mixture will look slightly wet, but it will firm up significantly as it cools. Remove any cinnamon sticks if you left them in.
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11
Immediately pour the rice pudding into a large shallow platter or individual ramekins. Use a spatula to smooth the top into an even layer.
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12
Let the Arroz con Dulce cool to room temperature on the counter. Once cooled, dust the top generously with ground cinnamon.
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13
Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This dessert is traditionally served cold and sliced into squares or wedges.
💡 Chef's Tips
Always use medium-grain rice; long-grain rice won't release enough starch, and short-grain may become too gummy. Do not skip the soaking step; it is the secret to ensuring the rice cooks evenly in the thick coconut fats. If the rice is still too firm but the liquid is gone, add a splash of warm coconut milk or water and continue cooking on low. Be careful when adding the sugar; adding it too early can prevent the rice grains from softening properly. For an extra kick, soak your raisins in Puerto Rican dark rum for an hour before adding them to the pot.
🍽️ Serving Suggestions
Serve chilled with a side of 'Dulce de Batata' (sweet potato candy) for a traditional holiday spread. Pair with a hot cup of Puerto Rican coffee or café con leche to balance the sweetness. Enjoy alongside a small wedge of Queso de Bola (Edam cheese) for a savory-sweet contrast. A glass of homemade Coquito (coconut rum punch) makes this the ultimate Christmas celebration treat. For a modern twist, serve with a few slices of fresh mango or papaya on the side.