Puerto Rican cuisine is a vibrant tapestry of flavors, and arroz con dulce (sweet rice pudding) is one of its most beloved desserts. This dish, often reserved for special occasions and holiday celebrations, is a testament to the island’s rich cultural heritage.
At its core, arroz con dulce is made with simple ingredients: rice, coconut milk, sugar, and spices like cinnamon, cloves, and ginger. These components, however, are transformed into something magical through slow cooking and care. The rice is soaked, cooked in spiced coconut milk until creamy, and then sweetened to perfection. Raisins, often soaked in rum or warm water, are added for bursts of sweetness, while a sprinkle of cinnamon on top provides a fragrant finishing touch.
What makes arroz con dulce uniquely Puerto Rican is the infusion of tropical flavors. The use of coconut milk reflects the island’s ties to the Caribbean, while the spices pay homage to its multicultural influences, including African, Spanish, and Taino traditions.
Preparing arroz con dulce is more than just cooking—it’s an act of love. Many families have their own recipes passed down through generations, each with a slight twist: a pinch more cinnamon here, a dash of nutmeg there, or perhaps a secret ingredient that makes it uniquely theirs.
This dessert is a reminder of togetherness, often enjoyed during Christmas gatherings, where its comforting aroma fills the air, and its creamy sweetness brings smiles to everyone’s faces.
Whether you’re Puerto Rican or simply a fan of exploring new cuisines, arroz con dulce is a dish worth savoring—a little bowl of history, culture, and pure joy.
So next time you’re looking for a dessert that warms both the heart and soul, try your hand at making arroz con dulce. You might just find it becomes a new tradition in your kitchen!
Arroz Con Dulce
Ingredients
- 1½ cups rice
- 4¼ cups coconut milk
- 1½ teaspoons salt
- 3 cinnamon sticks
- 2 ounces ginger
- 6 whole cloves
- Pinch of nutmeg-optional
- 1½ cups sugar
- ½ cup raisins
- 3/4 cup coconut milk reserve to use at the end
Instructions
- Wash rice and soak in water to cover, generously, for 2 hours. The rice will soak up the water so use plenty.
- About twenty minutes before rice is finished soaking combine the 4½ cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium size caldero.
- Bring to a boil over high heat. Reduce heat to moderate, cover and boil for 15 minutes.
- Drain rice thoroughly and add to caldero. Mix and bring to a boil over moderate heat. Reduce heat to low and cook unitl rice is completely dry, without stirring.
- Add the sugar and raisins, stir, and bring to a boil over moderate heat. Reduce heat to low and cook for another 15 minutes, without stirring.
- Add reserved 3/4 cup coconut milk and stir. Turn heat to moderate and boil for about 30 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape bottom of caldero.
- Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature.
- This is served cold.
Video
Notes
You may use ready made coconut milk from a can or make your own coconut milk by using my recipe to make Coconut Milk #1 or Coconut Milk #2.
