Dessert: United States – Puerto Rican Cuisine – Arroz con Dulce

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 1 cup (200 g) medium-grain white rice
- 2 cups (480 ml) water, plus extra for soaking
- 2 (13.5 oz) cans coconut milk, total about 27 oz (800 ml)
- 1 (12 oz) can evaporated milk, about 12 oz (354 ml)
- 1/2 cup (120 ml) sweetened condensed milk
- 1 cup (200 g) granulated sugar
- 1/2 cup (75 g) raisins
- 1 1/2 inch (3 cm) fresh ginger, peeled and grated
- 2 cinnamon sticks
- 6 whole cloves
- 1/4 tsp (1.5 g) fine salt
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 ml) pure vanilla extract
- 1 tsp (2 g) ground cinnamon, for dusting

Instructions

Short Description:
A creamy Puerto Rican coconut rice pudding scented with fresh ginger, cinnamon sticks, and cloves, studded with plump raisins and finished with a touch of vanilla and condensed milk for holiday sweetness.

Regional Notes:
This Puerto Rican version centers on coconut milk and warm spices (cinnamon, cloves, and fresh ginger), which give it the characteristic holiday flavor distinct from other Latin American rice puddings. Raisins are added to plump in the cooking liquid and sweetened condensed milk is often used here for the signature rich, slightly caramelized sweetness common in Puerto Rican arroz con dulce.

1. Rinse the rice under cold water until the water runs clear. Place the rice in a bowl, cover with cold water by 1 inch, and soak 20–30 minutes. Drain well.
2. In a heavy-bottomed pot, combine the drained rice, 2 cups (480 ml) water, grated ginger, cinnamon sticks, whole cloves, and salt. Bring to a gentle boil over medium-high heat.
3. Reduce heat to low, cover, and simmer 12–15 minutes, or until the rice is mostly tender and most of the water is absorbed. Stir once or twice to prevent sticking.
4. Add the coconut milk (800 ml) and evaporated milk (354 ml) to the pot and stir to combine. Increase heat to medium and bring just to a gentle simmer.
5. Stir in the sugar and raisins. Continue to simmer gently, uncovered or partially covered, stirring frequently to prevent scorching, for 15–20 minutes until the mixture thickens to a creamy, porridge-like consistency. If it thickens too quickly before the rice is tender, add up to 1/4 cup (60 ml) water and continue cooking.
6. Stir in the sweetened condensed milk, butter, and vanilla. Cook 3–5 more minutes, stirring constantly, until fully incorporated and the pudding is glossy and creamy. Taste and adjust sweetness if desired.
7. Remove from heat. Discard the cinnamon sticks and cloves (or leave a stick for garnish if desired). Let the arroz con dulce rest 10–15 minutes to settle — it will thicken further as it cools.
8. Serve warm or chilled in bowls, dusted with ground cinnamon. Refrigerate leftovers in an airtight container for up to 4 days.