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Arroz dulce / Rice Pudding

Is Christmas here yet? This dish is my all-time favorite i remember my mother making this dish when i was a child the aroma would fill the entire house, I most definitely knew i had to learn this dish that is past down from generation to generation. It’s very popular in Puerto Rico around christmas time. It’s rich and creamy and overall, it’s just a bite of heaven in your mouth with every bite.



  • Rinse the rice several times until the water runs clear. Soak
    the rice in 2 cups of water (enough to cover), at least 2 hours, preferably
    overnight. When ready to cook drain the rice and set aside.
  • In a large caldero or pot, add 1 can of coconut milk, the cinnamon sticks, cloves, ginger and nutmeg. Bring to a boil, then lower heat, cover and simmer for 15 minutes. Remove the cinnamon, cloves and ginger with a slotted spoon.
  • To the pot with the infused coconut milk add 1 ½ cans of coconut milk (reserve the remaining ½ can for the end) and salt. Bring to boil, then add drained rice. Reduce heat to a simmer, cover and cook for 15 minutes.
  • Add the remaining ½ can of coconut milk, sugar and raisins to the rice and gently stir. Continue cooking at a simmer, uncovered, until the rice is tender and creamy, about 15 minutes. Gently stir occasionally so rice doesn’t stick to bottom of pot. It should look runny, but not soupy.
  • Pour the arroz con dulce into a dish and let cool to room temperature. Cover and refrigerate until chilled. Sprinkle with ground cinnamon before serving.

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