Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Arroz con dulce is a delicious Puerto Rican dessert that means “sweet rice”. It’s a rice pudding made with coconut milk (I also use coconut cream), and warm spices. I use cinnamon, clove, and ginger, though there are variations. You can make it sweet or let the natural sweetness of the rice and coconut flavor shine. It’s a rich and creamy dessert, popularly served during the holidays or for special occasions. I love it because it’s easy to make - only 30 minutes cooking - and you can make it ahead! It’s the perfect dessert, my friends. Let’s talk about how to make Arroz con Dulce, shall we?
Rice. Use short grain rice or medium grain rice. Spices. Cinnamon sticks, fresh ginger, whole cloves, ground nutmeg, salt. Coconut Milk. Coconut Cream. Raisins. Vanilla Extract. Sugar. Optional, for sweetness. Use white sugar or brown sugar. Garnish. Ground cinnamon, shredded coconut flakes.
Add 2.5 cups water to a pot with cinnamon sticks, grated ginger, and cloves. Bring to a boil and boil for 5 minutes to infuse with flavor. Strain the water into a heavy bottomed pot and heat to high heat. Add the coconut milk, and raisins. Bring to a boil. Add the rice and return to a boil. Stir and cook 5 minutes, until the liquid thickens and starts to evaporate. Reduce heat and simmer until the liquid thickens and you can see the rice, about 5 minutes. Stir in the coconut cream, nutmeg, salt, vanilla extract, and optional sugar. Continue to cook, stirring occasionally to avoid burning at the bottom of the pot, until the rice cooks through and becomes nice and creamy, about 15 minutes. Refrigerate the rice pudding to cool before serving in serving dishes. You can enjoy it right away at room temperature if you’d like. It’s so good! Boom! Done! Your arroz con dulce is ready to serve. Scoop into small bowls or cups and dust with ground cinnamon and coconut flakes. Pretty easy to make, isn’t it? This is an easy dish you can prepare ahead, great for the holidays! That’s it, my friends. I hope you enjoy this coconut rice pudding recipe (arroz con dulce). Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes, by Oswald Rivera Puerto Rican True Flavors, by Wilo Benet Also, check out MY Cookbook - The Spicy Food Lovers’ Cookbook, by Mike Hultquist
