Puerto Rican Arroz Con Dulce Recipe With Condensed Milk: Cinnamon-Infused Creamy Rice Pudding

There’s a reason arroz con dulce is a beloved Puerto Rican tradition—it delivers creamy, comforting sweetness in every bite. This version uses condensed milk for an extra-rich texture that feels like dessert and nostalgia combined.

I’ve refined this recipe to balance the warmth of cinnamon with the natural sweetness of rice, coconut, and raisins. The condensed milk adds a velvety finish that makes it irresistibly smooth.

The slow simmering process allows the flavors to meld perfectly, creating a pudding so thick and luscious it clings to your spoon. It’s the kind of dish that turns a simple dessert into something special.

Serve it warm or chilled—either way, it’s a taste of tradition that’s hard to resist.

Ingredients for Puerto Rican Arroz Con Dulce Recipe with Condensed Milk

Pantry staples and a few special touches create this creamy, nostalgic dessert.

The rice is key here—medium-grain gives you that perfect pudding texture. I grab mine at Trader Joe’s or any Latin market (they often have the best selection). The condensed milk is non-negotiable for that velvety finish—Borden or Eagle Brand are reliable. Coconut milk adds depth, so don’t skip it. Look for full-fat cans (the light stuff just won’t cut it).

No condensed milk? Evaporated milk plus extra sugar works in a pinch, but the texture won’t be as rich. Out of coconut milk? Heavy cream (if you’re not strict vegetarian) or almond milk (less creamy but fine). Raisins can be swapped for chopped dates or dried apricots. The cinnamon stick is worth hunting down—it infuses the whole pot with warmth (ground cinnamon alone won’t get you there).

This keeps beautifully in the fridge for up to 5 days. The flavors actually deepen as it sits. Freezing isn’t ideal—the texture changes—but it’ll hold for 1 month if needed. Serve it warm or cold, but I’d argue it’s best at room temp (that’s how my abuela did it).

Step-by-Step Instructions for Cinnamon-Infused Creamy Rice Pudding

Here’s how I create this comforting dessert with the perfect velvety texture every time.

Step 1: Cook the Rice with Aromatic Spices

Rinse the 1 cup Medium-Grain Rice until the water runs clear to remove excess starch. In a heavy pot, combine the rice with 4 cups Water, 1 whole Cinnamon Stick, and 3 whole Cloves. The cloves add a subtle depth that’s classic in this dish.

Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 20-25 minutes until the rice is tender and most of the water has been absorbed. You’ll see the grains plump up and the liquid transform into a slightly thick porridge. Stir occasionally to prevent sticking.

Step 2: Add Sweet and Creamy Elements

Once the rice is cooked, stir in the 0.5 cup Raisins, 1 can Sweetened Condensed Milk, 1 can Coconut Milk, 0.25 tsp Salt, and 1 tsp Lime Zest. The lime zest brightens the richness of the milks—don’t skip it.

Increase the heat to medium and cook for 8-10 minutes, stirring frequently, until the mixture thickens and the raisins soften. The pudding should coat the back of a spoon but still have a slight fluidity. Remove the cinnamon stick and cloves at this point.

Step 3: Finish with Vanilla and Final Creaminess

Stir in the 1 tsp Ground Cinnamon and 1 tsp Vanilla Extract. For an extra rich texture, pour in the 1 can Evaporated Milk and cook for another 2-3 minutes until fully incorporated. The vanilla adds warmth that complements the cinnamon beautifully.

Taste and adjust if needed—though with the sweetened condensed milk, it should be perfectly sweet. The mixture should be thick but still pourable, like a creamy porridge. As it cools, it will thicken further, so don’t over-reduce it on the stove.

Step 4: Rest and Serve Warm or Chilled

Remove from heat and let the arroz con dulce rest for 10 minutes to allow the flavors to meld. The pudding will thicken slightly as it sits. Serve warm in small bowls, or refrigerate for 2-3 hours for a cooler, firmer texture.

Garnish each serving with a dusting of ground cinnamon for the classic presentation. The contrast of the warm spices with the cool, creamy pudding is what makes this dish so special. This recipe serves 4 generously, with each portion offering that perfect balance of sweet, creamy, and aromatic.

Make-Ahead Tips for This puerto rican arroz con dulce recipe with condensed milk

Overnight Chilling

I always make this the night before serving. After cooking, let it cool to room temperature, then transfer to an airtight container. Refrigerate for at least 4 hours—overnight is ideal. The flavors deepen and the texture becomes perfectly creamy. 💡

Room Temperature Service

My abuela always served arroz con dulce at room temperature. If chilled, let it sit out for 30-45 minutes before serving. This brings back that comforting, just-cooked warmth that makes the spices shine.

Portioning Ahead

Divide into individual serving bowls before refrigerating. This makes grab-and-go desserts for 3-4 days. Cover each bowl tightly with plastic wrap to prevent skin formation. The pudding stays creamy and fresh.

Reheating Gently

If you prefer it warm, reheat portions in the microwave at 50% power in 30-second intervals, stirring between each. Add a splash of coconut milk if it thickens too much. Avoid boiling to maintain the smooth texture.

Flavor Boost Before Serving

Before serving chilled pudding, stir in 1-2 tbsp coconut milk to loosen the texture. A fresh sprinkle of ground cinnamon on top revives the aroma. This simple step makes it taste freshly made. ✨

Make for a Crowd

Double the recipe for gatherings—it scales perfectly. Use a Dutch oven for even cooking. Leftovers keep well, so you’ll have no waste. Just be sure to stir frequently while cooking to prevent sticking.

Frequently Asked Questions