Classic Arroz con Dulce
A creamy, cinnamon-scented rice pudding made with coconut milk and raisins, a beloved Puerto Rican dessert that’s perfect with a sprinkle of toasted coconut. This puerto rican-inspired desserts ready in about 60 minutes layers long-grain white rice, canned 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 250 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
- 1 cup long-grain white rice
- 2 cups canned coconut milk
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cinnamon sticks
- 1 tsp vanilla extract
- pinch salt
- 1/2 cup raisins
Instructions
- Step 1: In a medium saucepan, combine rice, coconut milk, whole milk, 3/4 cup sugar, cinnamon sticks, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring constantly to prevent sticking.
- Step 2: Reduce heat to low and simmer uncovered for 35-40 minutes, stirring every 10 minutes until rice is very tender and mixture has thickened to a creamy pudding consistency (it should coat the back of a spoon).
- Step 3: Remove cinnamon sticks and stir in vanilla extract and raisins. Continue cooking for 5 more minutes until raisins plump and mixture is evenly distributed.
- Step 4: Let cool to room temperature, then refrigerate for at least 2 hours. Serve chilled, topped with toasted coconut flakes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Arroz con Dulce take to make?
Total time is about 60 minutes (10 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Classic Arroz con Dulce?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Classic Arroz con Dulce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Arroz con Dulce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Arroz con Dulce?
Puerto Rican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
