Arroz con dulce - Puerto Rican rice pudding Recipe
Arroz con dulce - Puerto Rican rice pudding
Flavors of Puerto Rico
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Soaking time: 2 hours
Cooking time: 45 minutes

Difficulty: Easy
Chef's Note

This is a traditional dessert for the holiday season.

Chef's note
Add a festive twist: soak the raisins in rum before you put them in the pudding.

For 6 servings

- 1 tsp. salt
- 2 to 3 cinnamon sticks
- 5 cm / 2 inch piece of freshginger peeled and cut into chunks
- 250 ml / 1 cup medium or short grain rice - not long grain
- 420 ml / 14 oz / 1 can coconut milk
- 330 ml / 1 1/3 cups water
- 125 ml / 1/2 cup golden raisins
- 65 ml / 1/4 cup sweetened coconut flakes
- 125 ml / 1/2 cup white cane sugar or brown sugar

- Cinnamon sticks or ground cinnamon
  1. Place the rice in a medium bowl with enough cold water to cover by 5 cm /  2 inches. Let soak for at least 2 hours. Drain well. Set aside.
  2. Place the coconut milk, water, salt, cinnamon, ginger, cloves and sugar in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer about 15 minutes until the flavors are infused.
  3. Add the rice. Bring again to a boil, reduce the heat, cover and simmer until the rice has absorbed all of the liquid - about 20-30 minutes or until the rice is cooked through and creamy.
  4. Remove and discard the cinnamon stick, ginger and cloves.
  5. Stir in the raisins and coconut flakes
  6. Pour the rice pudding into a serving dish or dishes. Allow to cool and place in the refrigerator until ready to serve.
  7. Garnish with a cinnamon stick or ground cinnamon before serving.
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 Photo: 15936972 / Olaf Speier / MSCOMM

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