Arroz Con Dulce (Puerto Rican Coconut Rice Pudding)

Arroz Con Dulce (Coconut Rice Pudding)

Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Servings: 24 4oz Cups


  • 4 cups water
  • 4 sticks cinnamon
  • 8 whole cloves
  • 1 can coconut milk
  • 1 can evaporated milk
  • 1 cup water
  • 1 tbsp unsalted butter
  • 1/4 tsp salt
  • 1 tsp pure vanilla
  • 1/4 tsp ground nutmeg
  • 2 cups medium grain white rice
  • 1 can cream of coconut
  • 1 can condensed milk
  • 1 cup granulaed sugar
  • 1/2 cup dak brown sugar


  • Let your rice soak in a bowl of water for at least two hours.
  • In a medium sized pot, add your spices and 4 cups of water and bring to a rolling boil.
  • Take a large pot and add 1 cup of water, coconut milk, evaporated milk, butter, and salt and bring so a simmer.
  • Once the pot starts to simmer, add your vanilla, nutmeg, and rice.
  • Drain the spice water in a bowl and discard all the spices except for the cinnamon sticks. They will be added to the large pot.
  • Add the spiced water to the large pot and cook for 20-25 minutes on medium heat or until the rice is cooked. Cover your pot.
  • Stir the rice occasionally so that the rice does not burn to the bottom of the pot.
  • Once your rice has cooked, add your coconut cream and condensed milk to the mixture and stir to combine everything.
  • Add your dark sugar and granulated sugar and mix well.
  • Cook the mixture for another 10-15 minutes on low to medium heat. Cover the pot.
  • Stir the mixture and allow the liquid to evaporate a little bit, or until you have reached your desired consistency. The longer the liquid is evaporated, the thicker the rice pudding will be.


** Don't walk away from the stove and leave the mixture unattended. This mixture requires that it be stirred occasionally to avoid the rice being burned.**


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