Arroz con Dulce
A spiced coconut rice pudding cooked with cinnamon, cloves, and ginger, thickened until creamy and traditionally dusted with cinnamon on top. It's a common dessert during the Christmas season.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy-bottomed pot
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 11
- carbs
- 52
- protein
- 4
- calories
- 320
Instructions
- 1
Rinse the rice and soak it in water for 30 minutes. Drain the water well.
- 2
Simmer the water with the cinnamon sticks, cloves, and ginger for 5 minutes.
- 3
Add the rice to the spiced water. Cook until the water is mostly absorbed, about 10 minutes.
- 4
Stir in the coconut milk, sugar, and salt.
- 5
Cook uncovered over low heat for about 25-30 minutes. Stir often until thick and creamy.
- 6
Stir in the raisins during the last 5 minutes of cooking.
- 7
Take out the cinnamon sticks, cloves, and ginger slices.
- 8
Pour into a dish and smooth the top. Dust with ground cinnamon before chilling in the refrigerator.
Chef's tips
Soak the rice briefly before cooking. Stir occasionally so it does not burn on the bottom of the pot as it thickens.
Storage
Refrigerate covered up to 5 days.
Reheating
Best served chilled or at room temperature; if reheating, warm gently with a splash of coconut milk.
Common mistakes to avoid
- •Cooking over heat that is too high, which burns the coconut milk
- •Adding raisins too early, which makes them overcooked and tough
Serving suggestions
Cooked Arroz con Dulce?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Puerto Rico
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
