Desserts

Arroz con Dulce

Name: Arroz con Dulce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: Puerto Rican
Ingredients: 2 cups short-grain rice; 2 cans (13.5 oz) coconut milk; 1 can (14 oz) sweetened condensed milk; 1 cup sugar; 1/2 cup raisins; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 teaspoon vanilla extract

Puerto Rico's sweet coconut rice pudding — the holiday dessert that's actually easy to make.

55 minutes Easy

By Josh Ortiz·August 2026·6 min read

Arroz con dulce is Puerto Rico's sweet coconut rice pudding — the holiday dessert that's actually easy to make. It appears at every Nochebuena alongside tembleque and flan. While arroz con gandules is the savory main event, arroz con dulce is the sweet counterpart — rice cooked low and slow in coconut milk, sweetened condensed milk, sugar, cinnamon, and nutmeg until every grain is swollen with coconut sweetness. It's served warm in small cups at parties, chilled in the fridge for afternoon snacking, and always, always dusted with a snow of ground cinnamon. This is one of those desserts that doesn't require a special occasion, but it tastes like celebration every time.

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What is Arroz con Dulce?

Arroz con dulce literally translates to "rice with sweets" — and that's exactly what it is. Short-grain rice simmered in coconut milk, sweetened condensed milk, sugar, and warm spices until it becomes a creamy, fragrant pudding. It's Puerto Rico's answer to rice pudding, elevated by coconut milk that makes it richer and more tropical than any other version you've tried.

The dish is a holiday staple — you'll find it at virtually every Puerto Rican Christmas gathering alongside tembleque, flan, and pasteles. But unlike those more elaborate desserts, arroz con dulce is dead simple: dump everything in a pot, stir occasionally, and wait. The rice does all the work, absorbing the coconut milk and condensed milk, plumping up, and creating its own creamy sauce.

Ingredients

Scale recipe:

8 servings

Serves 8:

2 cups short-grain rice — the starchier the better. Arborio works great; regular short-grain is traditional.
2 cans (13.5 oz each) coconut milk — full-fat for the richest, creamiest result.
1 can (14 oz) sweetened condensed milk — adds creaminess and caramel sweetness.
1 cup sugar — yes, in addition to the condensed milk. This is a dessert.
1/2 cup raisins — plump, sweet bursts throughout the pudding.
1 teaspoon ground cinnamon — the signature warm spice.
1/2 teaspoon ground nutmeg — freshly grated is best if you have it.
1 teaspoon vanilla extract — added at the end for maximum flavor.

Mainland Swaps

What rice works best? Short-grain or medium-grain is ideal for its high starch content. Arborio (risotto rice) is a great substitute. Long-grain works but won't be as creamy.
No raisins? Skip them or substitute dried cranberries, chopped dried apricots, or chocolate chips stirred in at the end.
Light coconut milk? It works but won't be as rich. Full-fat is strongly recommended.

Step-by-Step Instructions

Rinse the rice. Place the rice in a fine-mesh strainer and rinse under cold water until mostly clear. This removes excess starch so the pudding doesn't become gluey.

Combine everything. In a heavy-bottomed pot, combine the rinsed rice, both cans of coconut milk, sweetened condensed milk, sugar, raisins, cinnamon, and nutmeg. Stir well.

Bring to a boil. Set over medium-high heat and bring to a boil, stirring frequently to prevent sticking. Once boiling, give it one good stir.

Cover and cook 25 minutes. Reduce heat to low, cover, and cook for 25 minutes. Resist the urge to stir — the rice needs uninterrupted steam to absorb the liquid.

Stir and cook 15 more minutes. Remove the lid, stir gently, and cook uncovered for 15 more minutes, stirring occasionally. The rice should be tender and the mixture thick and creamy.

Add vanilla and serve. Stir in the vanilla extract. Serve warm in small cups, or chill for at least 2 hours. Dust generously with ground cinnamon before serving.

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Tips for Perfect Arroz con Dulce

Use a heavy pot. A thin pot creates hot spots that burn the rice. A Dutch oven or heavy caldero distributes heat evenly.
Stir after the first 25 minutes. The initial covered cook lets the rice absorb liquid. After that, stirring prevents sticking and creates creaminess.
Add raisins at the start. They plump up beautifully as they cook in the coconut milk. Adding them at the end means they stay hard.
It thickens as it cools. Don't overcook trying to get it thick on the stove. It firms up significantly in the fridge.

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Frequently Asked Questions

Short-grain rice is the best choice because it has the highest starch content, creating the creamy texture you want. Arborio (risotto rice) is an excellent substitute. Medium-grain works too. Long-grain rice will cook fine but won't give you the same creamy, sticky result.

Absolutely. The arroz con dulce is just as delicious without them. You can also substitute dried cranberries, chopped dried apricots, or even chocolate chips stirred in at the end. Some families leave the raisins out entirely and serve them on the side.

Yes — arroz con dulce actually improves overnight. The rice continues to absorb the coconut milk and the flavors meld. Make it a day ahead, refrigerate for up to 5 days, and serve chilled with a fresh dusting of cinnamon. If it's too thick, stir in a splash of coconut milk.