Arroz con Dulce (Coconut Rice Pudding)

Photo by Dihara Quinones

Issue 2 (November) 2015

This is a traditional Christmas dessert in Puerto Rico

  • 2 cups rice, short grain
  • 1 1/2 cups water
  • 1 inch, fresh ginger root
  • 10 cloves, whole
  • 3 each cinnamon stick
  • 3 each Star anise, whole
  • 6 cups coconut milk
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1 1/4 tsps. salt
  • 1 cup raisins
  • 2 tbsp. butter, unsalted
  • Ground cinnamon, as needed


  1. 1. Cover rice with water and leave at room temperature for at least 1 hour and up to 24 hours before making recipe.
  2. In a small saucepan, combine water, ginger root, cloves, cinnamon and star anise. Bring to a boil and turn off heat. Allow to steep for 15 minutes.
  3. In a stainless steel medium-sized stockpot, combine coconut and evaporated milk. Drain spiced water into stockpot and remove the star anise and cloves but leave the cinnamon stick and ginger root. Bring to a boil, lower temperature and add rice.
  4. Cook over medium-low heat until rice is tender. Stir often to prevent rice from sticking to the bottom of the stockpot.
  5. Once the rice is tender, add the sugars, salt and raisins. Continue cooking over low heat until pudding thickens.
  6. Add butter and mix until combined. Serve immediately in desired plates.
    Sprinkle with ground cinnamon and enjoy warm, at room temperature or cooled.


-By Pastry Chef Dihara Quinones

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