Arroz con dulce rings in the holiday season in my house! This creamy rice pudding, infused with warm spices like anise, cinnamon, and ginger, simmers in a rich blend of coconut cream and milk until every grain is sweet, fragrant, and comforting - the way Puerto Rican families have enjoyed it for generations.
While many Latin countries make arroz con leche, Puerto Rico's version is its own!
This make-ahead dessert is a must-have during the holidays, especially Noche Buena (Christmas Eve). An hour after having your fill of pernil, arroz con gandules, and pasteles - a cup of coquito and this arroz con dulce slightly warmed hits the spot, every time!
Let's clear the air - this dish goes by many names! Arroz con leche, arroz con dulce, rice pudding, sweet rice, porridge… you name it.
In mi casa (my home), we've always called it arroz con dulce. And if you type "arroz con dulce" into Google, Puerto Rico will be the first word associated with it.
After going down a little rabbit trail, I discovered something interesting - they're both rice pudding recipes, but arroz con dulce has its own golden hue and richer flavor, thanks to coconut cream, rum-soaked raisins, brown sugar, and our secret tea.
Call it what you want, but those flavorful differences proudly defend the name.
What kind of rice should I use?
Growing up, my mom always used short-grain Sello Rojo rice to make the creamiest arroz con dulce. Its high starch content gives the rice pudding that signature silky texture. But after checking a few stores - and realizing a small online bag costs nearly $20 - I decided to use medium-grain rice instead.
Medium-grain rice is a great substitute because it's still starchier than long-grain rice and easy to find in most supermarkets. I love its versatility - it's perfect for arroz con gandules, and it also gives my tres leches arroz con dulce a rich, comforting texture that tastes just like home.
the secret is in the tea
Spiced tea is the hidden secret behind many of Puerto Rico's sweetest traditions! We use the same aromatic tea base found in coquito - a comforting blend of cinnamon, cloves, and star anise - but for arroz con dulce, we add a touch of fresh ginger to give it a spiced depth of flavor.
Ingredients
To make this creamy Puerto Rican arroz con dulce, you'll need simple pantry staples like rice, coconut cream, brown sugar, and warm spices. These ingredients come together to create a rich and comforting rice pudding loved across the island.
- rice
- evaporated milk
- coconut cream
- condensed milk
- spices for special spiced tea
- ginger
- lemon zest
- vanilla
- brown sugar
- raisins*
- brown rum or liquor to soak raisins*
* Are optional. You can choose to make your rice pudding without raisins. But, if you want extra flavor, adding raisins that has first been soaked in your choice of liquor will elevate the arroz con dulce.
Instructions
Follow these easy step-by-step instructions to make arroz con dulce at home. You'll see how this traditional Puerto Rican rice pudding, similar to arroz con leche, transforms into a fragrant, coconut-infused dessert everyone will love.
- Soak the Rice: Rinse and soak rice with lemon rind for 4-12 hours. Drain well before cooking.
- Make the Spiced Tea: In a small pot add in your water and tea ingredients. Bring to a boil and then lower heat to a simmer until the tea is a beautiful amber color. Strain the tea and reserve the tea cinnamon sticks.
- Combine Ingredients: In a heavy pot, add rice, then pour in tea, ginger, evaporated milk, condensed milk, Coco López, butter, salt, and spices. Stir and bring to a gentle simmer. (Do not add the raisins or sugar yet.)
- Cook Until Creamy: Simmer on low, stirring often, until rice is tender and mixture thickens (about 30-40 minutes).
- Sweeten: Stir in brown sugar, vanilla, and rum-soaked raisins. Cook until thick and glossy.
- Finish: Remove rice pudding from the heat, cover, and rest 15 minutes. Serve warm or chilled with a sprinkle of cinnamon.
This arroz con dulce recipe is a cornerstone of Puerto Rican holiday tradition - one that deserves to be passed down, celebrated, and kept alive. Make it, share it, teach it to your kids, and let our culture continue at every table for generations to come.
Storage & Reheating
- Store any leftover arroz con dulce in an airtight container in the refrigerator for up to 4-5 days.
- As it chills, the rice pudding will naturally thicken - this is completely normal. To reheat, warm a portion on the stovetop or in the microwave and stir in a splash of milk or coconut cream to bring back its creamy texture.
- You can also enjoy it straight from the fridge; many families love it cold the next day when the spices deepen in flavor.
more rice recipes
Equipment
- stove
- wide pot
Ingredients
Ingredients for Spiced Tea
- 2 cups water
- 4 cinnamon sticks
- 10 whole cloves
- 2 whole star anise
- 8 whole allspice
- 1 knob ginger peeled and sliced
- ¼ teaspoon nutmeg freshly grated
- ½ teaspoon salt
Ingredients for Rice Pudding
- 1.5 cups medium-grain rice
- lemon rind 1-2 thin strips
- 2 cans evaporated milk
- 1 13.5oz can sweetened condensed milk
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ cup brown sugar or to taste
- ½ cup raisins optional
- 2 tablespoon dark rum optional, to soak raisins
- ground cinnamon to garnish
Instructions
Soak the Rice
- Rinse rice until the water runs mostly clear. Then, place in a bowl with lemon rind and enough water to cover. Soak 4-12 hours (or overnight). Drain well before cooking.
Prepare the Spiced Tea
- Place water and spiced tea ingredients into a small pot and bring water to a boil. Reduce heat to medium-low, cover, and let simmer for 10-15 minutes. Strain tea and reserve liquid and cinnamon sticks.
Combine Ingredients
- In a heavy-bottomed pot or caldero over medium-low heat, add the drained rice, spiced tea, evaporated milk, condensed milk, coconut cream, butter, salt, ginger, and cinnamon sticks. Stir gently to combine and bring to a gentle simmer (avoid boiling).
- Stir gently to combine and bring to a gentle simmer (avoid boiling).
- Do not add raisins or sugar yet.
Cook until Creamy
- Simmer uncovered over low heat, stirring often so the rice doesn't stick. Cook about 30-40 minutes, until rice is tender and the mixture thickens to a creamy consistency.
Sweeten and Finish
- Stir in the brown sugar, vanilla, and rum-soaked raisins (if using). Continue cooking 5-10 minutes longer until the pudding is thick and glossy.
Rest and Serve
- Remove from heat, cover, and let rest 15 minutes to set. Serve warm or chilled, sprinkled with ground cinnamon.
