Arroz con Dulce con Coco

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Sweet Puerto Rican rice pudding infused with coconut and cinnamon, served warm with a hint of vanilla. This Puerto Rican-inspired recipe, ready in about 45 minutes, layers short-grain rice, coconut milk, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 150 g short-grain rice
• 400 ml coconut milk
• 200 ml whole milk
• 100 g brown sugar
• 1 cinnamon stick
• 1 tsp vanilla extract
• 2 tbsp coconut flakes
• 1/2 tsp ground cinnamon

Instructions

1. Step 1: Rinse rice under cold water until water runs clear. In a saucepan, combine rice, coconut milk, whole milk, and brown sugar.
2. Step 2: Add cinnamon stick and bring to a gentle simmer over medium heat, stirring occasionally.
3. Step 3: Reduce heat to low and cook uncovered for 25-30 minutes until rice is tender and liquid is absorbed, stirring every 5 minutes to prevent sticking.
4. Step 4: Remove cinnamon stick, stir in vanilla extract, and simmer for 2 more minutes.
5. Step 5: Transfer to a serving dish, sprinkle with coconut flakes and ground cinnamon.
6. Step 6: Let rest for 15 minutes before serving warm to allow flavors to meld.