Arroz Dulce: Coconut Rice Pudding
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Some desserts deserve a little patience, and Arroz Dulce is one of them. As the spices simmer, their warm aroma fills the kitchen and makes the wait feel worthwhile. Then comes the best part: scooping up that first spoonful, with tender rice and a sweet raisin tucked into the creamy pudding.
Serve it in small bowls for a family celebration, or make a batch to enjoy after dinner. A light dusting of cinnamon is all it needs before you pull up a chair.
What Is Arroz Dulce?
Arroz Dulce is a sweet rice dessert made by cooking rice with coconut milk, sugar, and spices until tender and creamy. Often called Arroz con Dulce in Puerto Rican cooking, it is especially popular during the Christmas season.
Unlike many versions of Arroz con Leche, this recipe uses coconut milk instead of dairy milk. Ginger, cloves, cinnamon, and nutmeg give it a fragrant flavor that balances the sweetness of the brown sugar.
For this version, you soak the rice before cooking. You also remove the whole spices from the infused water before adding the rice and coconut milk. Finally, the sugar and raisins go in near the end.
Why You'll Love This Recipe
This rice recipe turns simple ingredients into a satisfying homemade dessert. Coconut milk creates a creamy texture, while ginger, cinnamon, cloves, and nutmeg add warmth. Brown sugar sweetens the pudding, and golden raisins give each spoonful a little variety.
The cooking happens in a few straightforward stages, making the recipe easy to follow. It also uses no dairy, and you can portion it into small bowls for sharing at family dinners or holiday gatherings.
What Goes Well With Arroz Dulce?
Arroz Dulce has plenty of flavor on its own, so simple pairings work well. A small cup of Puerto Rican coffee balances its sweetness. For a caffeine-free option, serve it with a mild herbal tea.
Fresh fruit also makes a refreshing addition. Pineapple, mango, or berries offer a bright contrast to the creamy coconut rice pudding. Serve the fruit on the side so everyone can enjoy their favorite combination.
For a larger meal, offer small portions after Pernil, Pollo al Horno, or another savory main dish. The coconut and spices make a satisfying finish without needing another elaborate dessert.
Other Arroz Recipes to Try
Arroz con Leche: Another comforting rice pudding to add to your dessert rotation, with a creamy milk base and cinnamon flavor.
Arroz con Gandules: This savory Puerto Rican favorite pairs rice with pigeon peas and flavorful seasonings, making it a delicious side for family meals.
Arroz con Pollo: Chicken and seasoned rice cook together for a hearty meal that works well for lunch or dinner.
Arroz con Garbanzos: Rice and chickpeas make a satisfying combination to serve alongside meat, vegetables, or a fresh salad.
Instant Pot Arroz con Habichuelas: Puerto Rican rice and beans come together in the Instant Pot for a hearty side dish to serve with chicken, pork, or a fresh salad.
A bowl of Arroz Dulce brings together creamy coconut milk, fragrant spices, and tender rice in one comforting dessert. Make it for a family gathering, a holiday celebration, or a sweet treat at home.
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Arroz Dulce: Coconut Rice Pudding
Arroz Dulce is a creamy coconut rice pudding made with tender rice, brown sugar, raisins, and warm spices. This beginner-friendly recipe walks you through soaking the rice, simmering the spices, and cooking everything into a comforting dessert. Finish each bowl with a sprinkle of cinnamon for a sweet treat to share with family.
Ingredients
- 4 cups water
- 1-inch fresh ginger
- 2 whole cinnamon sticks
- 4-5 cloves
- ½ nutmeg
- 13.5 oz. coconut milk
- ½ cup light brown sugar
- ½ cup golden raisins (combination of both golden and sultanas)
- Ground cinnamon (optional)
Instructions
- Place the medium-grain rice in a bowl and cover it with water. Let it soak for about 2 hours, then drain through a fine-mesh strainer.
- Peel and thinly slice the fresh ginger. Place it in a large saucepan with fresh water, the cinnamon sticks, cloves, and nutmeg.
- Bring the mixture to a gentle simmer over medium heat. Cook for about 10 minutes, until the liquid turns light brown and smells fragrant.
- Use a slotted spoon or fine-mesh strainer to remove the ginger, cinnamon sticks, cloves, and nutmeg. Discard the spices and keep the flavored liquid in the saucepan.
- Add the drained rice and coconut milk to the saucepan. Stir to combine and bring to a boil.
- Reduce the heat to low. Let the mixture simmer gently for 15–20 minutes, stirring occasionally and scraping the bottom to prevent sticking.
- Stir in the light brown sugar and golden raisins. Cover and cook over low heat for about 5 minutes, stirring occasionally, until the rice is tender. Taste a small spoonful carefully; the grains should be soft without a hard center.
- Remove the saucepan from the heat. Spoon the pudding into small bowls and sprinkle with ground cinnamon, if desired.
Notes
Plan for soaking: Soak the rice for about 2 hours, then drain well before cooking.
Use canned coconut milk: Full-fat, unsweetened coconut milk gives the pudding a creamy texture. Stir it well before adding.
Strain the spices: Remove all whole spices and ginger pieces before adding the rice. A fine-mesh strainer helps catch small cloves.
Keep the heat low: Stir regularly, scraping the bottom and corners of the saucepan to prevent sticking.
Check the rice: Cooking times can vary. If the rice is still firm and the mixture looks dry, add a splash of hot water and continue cooking gently.
Expect it to thicken: The pudding becomes thicker as it cools. Leave it slightly looser in the saucepan than you want it when served.
Adjust when reheating: Warm gently with a splash of coconut milk or water to loosen the texture.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 270Total Fat: 12gSaturated Fat: 11gUnsaturated Fat: 1gSodium: 26mgCarbohydrates: 43gFiber: 7gSugar: 37gProtein: 2g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
