Puerto Rican Arroz Con Dulce Recipe With Coconut Milk: Island Spice in Every Spoon

This traditional Puerto Rican dessert brings island flavors to your kitchen with a creamy, spiced rice pudding enriched by coconut milk. The dish transforms simple ingredients into something extraordinary through slow simmering and careful spice blending.

The coconut milk adds a tropical richness that balances the sweetness perfectly, while cinnamon and vanilla create warm, aromatic depth. I’ve refined this method to ensure the rice cooks evenly and absorbs all the creamy goodness without becoming mushy.

What emerges is a velvety pudding with individual rice grains suspended in a fragrant, lightly sweetened coconut base. It’s comfort food with a Caribbean soul, perfect for holidays or any day you crave something special.

Serve it warm or chilled, with a sprinkle of cinnamon on top for the full experience.

Ingredients for Puerto Rican Arroz Con Dulce Recipe with Coconut Milk

Creamy coconut milk and warm spices create this velvety Puerto Rican dessert with island flair.

The coconut milk is non-negotiable for authentic flavor. Thai Kitchen or Goya brands deliver consistent richness. Look for full-fat versions—light coconut milk won’t give you that luxurious texture this pudding deserves. The cinnamon stick should be fresh (check the expiration date on the package). Most Latin markets carry high-quality cinnamon if you want to upgrade from the supermarket stuff.

No coconut milk? Heavy cream with a splash of coconut extract in a pinch (though it won’t be vegetarian). Swap raisins for diced dried apricots if preferred. The evaporated milk can be replaced with half-and-half for extra richness. If you’re out of cinnamon sticks, an extra teaspoon of ground cinnamon works, but add it at the end to prevent bitterness.

This pudding tastes even better the next day once flavors meld. Keeps in the fridge for 5 days. Store in an airtight container with plastic wrap pressed directly on the surface to prevent a skin from forming. Serve warm or cold—both are traditional (I prefer it chilled).

Step-by-Step Instructions for Puerto Rican Arroz Con Dulce With Coconut Milk

This traditional method ensures a creamy, spiced rice pudding with authentic island flavor.

Step 1: Rinse and Cook the Rice

Place the 1 cup Medium-Grain White Rice in a fine-mesh strainer and rinse under cold water until the water runs completely clear. This removes excess starch that could make your pudding gummy rather than creamy.

In a medium saucepan, combine the rinsed rice with the 2 cups Water and the 1 whole Cinnamon Stick. Bring to a boil over medium-high heat, then reduce to low and simmer for 15-20 minutes until the rice is tender and the water has been absorbed. Watch for the grains to plump and the liquid to disappear.

Step 2: Infuse the Dairy Mixture

While the rice cooks, combine the 2 cups Full-Fat Coconut Milk, 1 cup Evaporated Milk, 0.75 cup Granulated Sugar, 1 tsp Ground Cinnamon, 0.25 tsp Kosher Salt, and 3 whole Cloves in a separate saucepan. Heat over medium heat for 5 minutes until the sugar dissolves completely.

Stir occasionally to prevent scorching at the bottom. The mixture should be steaming but not boiling, with small bubbles just beginning to form at the edges. Remove from heat once fully combined and fragrant.

Step 3: Combine and Simmer to Creamy Perfection

Once the rice is cooked, discard the cinnamon stick and add the hot milk mixture to the saucepan with the rice. Stir in the 0.5 cup Raisins and return to medium-low heat. Cook for 15-20 minutes, stirring frequently, until the mixture thickens to a pudding-like consistency.

You’ll notice the grains softening further and the liquid reducing to a creamy texture that coats the back of a spoon. The raisins will plump up beautifully as they absorb the spiced liquid.

Step 4: Finish with Aromatic Touches

Remove the pan from heat and stir in the 1 tsp Pure Vanilla Extract, 1 tsp Lime Zest, and 0.25 tsp Ground Nutmeg. The vanilla adds depth, the lime zest brightens the richness, and the nutmeg provides a warm finish.

Let the arroz con dulce stand for 10 minutes to allow the flavors to meld completely. The pudding will continue to thicken slightly as it cools. Serve warm or at room temperature, with a sprinkle of additional ground cinnamon if desired.

Creative Variations of This puerto rican arroz con dulce recipe with coconut milk

Tropical Fruit Twist

Swap raisins for ½ cup diced mango or pineapple for a brighter, fruitier version. Add the fresh fruit in the last 5 minutes of simmering to preserve texture. I love this with ripe Ataulfo mangoes—their sweetness pairs perfectly with the coconut. 🌴

Spiced Chocolate Version

Stir in 2 oz dark chocolate (70% cacao) with the vanilla at the end for a Mexican-inspired twist. The Ghirardelli brand works well here. Add ¼ tsp cayenne for a subtle kick that enhances the chocolate’s depth.

Nutty Crunch

Toast ½ cup shredded coconut and ¼ cup chopped pecans in a dry pan until golden, then sprinkle on top before serving. This adds texture contrast to the creamy base. I always keep Baker’s Angel Flake coconut in my pantry for this.

Dairy-Free Delight

Replace evaporated milk with 1 cup coconut cream and increase coconut milk to 3 cups. Use coconut sugar for a deeper, caramel-like sweetness. The result is just as rich but 100% plant-based.

Citrus-Infused Brightness

Add 1 tbsp orange zest along with the lime zest for a vibrant citrus note. A splash of orange blossom water (½ tsp) in the final step adds a floral touch that feels distinctly Caribbean.

Slow Cooker Method

Combine all ingredients except vanilla and lime zest in a slow cooker, then cook on low for 4-5 hours. Stir in the final flavors before serving. This hands-off approach works great for busy days. 💡

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