Puerto Rican Rice Pudding Recipe With Coconut Milk: Island Spice and Creamy Goodness

This Puerto Rican rice pudding brings tropical flair to a classic comfort dessert with a rich, creamy twist. The secret lies in using coconut milk for an extra layer of depth and island-inspired flavor.

I’ve refined this recipe to balance traditional spices like cinnamon and vanilla with the natural sweetness of rice and coconut. The result is a dessert that’s both familiar and exciting, with a texture that’s impossibly smooth.

Each bite delivers warm, aromatic notes paired with the subtle richness of coconut, creating a dessert that’s perfect for any occasion. The pudding thickens beautifully as it cooks, ensuring a velvety finish.

Serve it warm or chilled, and watch it become a new family favorite.

Ingredients for Puerto Rican Rice Pudding Recipe with Coconut Milk

Short list of pantry staples plus a few fresh picks. Island flavors in every bite.

The rice is key here. Arborio or sushi rice gives that creamy texture you want—long-grain just won’t work. Coconut milk needs to be full-fat (Thai Kitchen or Goya are reliable brands) for the right richness. I grab mine from Whole Foods or the international aisle. Whole milk is non-negotiable for the custardy finish (sorry, skim fans).

No coconut milk? Half-and-half plus a splash of coconut extract gets you close. Short on time? Instant rice works in a pinch (just reduce the liquid slightly). The raisins can be swapped for dried cranberries or chopped dates. Want it dairy-free? Almond milk plus coconut cream does the trick—just watch the sweetness.

This thickens as it cools, so serve it warm for the best texture. Keeps in the fridge for 4-5 days (if it lasts that long). Reheat gently with a splash of milk to bring back that velvety finish.

Step-by-Step Instructions for Puerto Rican Rice Pudding With Coconut Milk

Here’s how to make this dish creamy and rich with island flavors.

Step 1: Cook the Rice Until Tender

In a medium saucepan, combine the 1 cup Short-Grain White Rice and 1 cup Water. Bring to a boil over medium-high heat, then reduce to low and cover. Cook for 15 minutes until the rice absorbs all the liquid and becomes tender.

Stir occasionally to prevent sticking. You’ll notice the grains soften and swell as they cook. If the rice seems dry before the time is up, add a splash more water and continue cooking until the rice is fully tender.

Step 2: Add Milks and Sugar for Creaminess

Once the rice is cooked, pour in the 2 cups Coconut Milk and 2 cups Whole Milk. Stir in the 0.75 cup Granulated Sugar, 0.25 tsp Salt, and 1 tsp Ground Cinnamon. Increase the heat to medium and bring the mixture to a gentle simmer, stirring frequently.

This step is where the magic happens—the combination of coconut and whole milk creates that ultra-creamy texture. Keep an eye on it to ensure it doesn’t boil over. You’ll see the mixture thicken slightly as it heats.

Simmer for 15 minutes, stirring often, until the pudding starts to take shape.

Step 3: Temper and Add Egg Yolks for Richness

In a small bowl, whisk the 2 whole Egg Yolks until smooth. Slowly ladle about ½ cup of the hot rice mixture into the yolks while whisking constantly. This tempers the eggs so they don’t scramble when added to the pot.

Pour the tempered egg mixture back into the saucepan and stir well. Cook for another 5 minutes over low heat, stirring constantly, until the pudding thickens enough to coat the back of a spoon.

Step 4: Finish with Butter, Vanilla, and Lime

Remove the pudding from heat and stir in the 1 tbsp Unsalted Butter, 1 tsp Vanilla Extract, and 0.5 tsp Lime Zest. The butter adds richness, the vanilla deepens the flavor, and the lime zest brightens everything up.

If using, fold in the 0.5 cup Raisins now. Let the pudding sit for 10 minutes to cool slightly and thicken further. It should look glossy and slightly jiggly when you spoon into it.

Step 5: Serve Warm or Chilled

Spoon the pudding into bowls or ramekins. For the best texture, serve it warm—it’s creamiest right after cooking. If you prefer it chilled, cover and refrigerate for 2 hours or until cold.

The pudding should be thick but still pourable, with a rich, custard-like consistency. Garnish with a sprinkle of extra ground cinnamon or a few extra raisins for a finishing touch.

Pro Cooking Tips for This Dish

Low and Slow Cooking

Patience is key with this dish. Keep the heat at medium-low after adding the milks to prevent scorching. I use a heavy-bottomed saucepan—All-Clad is my go-to—to ensure even heat distribution. Stir every 2-3 minutes for the first 15 minutes of simmering. 🌡️

Tempering Egg Yolks

Never skip tempering the eggs. Slowly add ½ cup of the hot pudding mixture to the yolks while whisking constantly. This prevents scrambled eggs in your pudding. I use a ladle for precise control. Return the mixture to the pot gradually.

Texture Control

For the creamiest texture, cook until the pudding coats the back of a spoon but still has a slight jiggle. Remove from heat just before it reaches your desired thickness—it will continue to set as it cools. Add the lime zest at the very end to preserve its bright flavor.

Preventing Skin Formation

If you prefer chilled pudding, press plastic wrap directly onto the surface before refrigerating. This prevents a skin from forming. I also stir in an extra splash of coconut milk when reheating to restore creaminess. 💡

Stirring Strategy

Use a wooden spoon to stir—it won’t scratch your saucepan and helps you feel the thickening process. Scrape the bottom frequently to prevent sticking. The pudding should bubble gently, not vigorously, during the entire cooking process.

Flavor Layering

Bloom the cinnamon in the warm milk mixture for 2 minutes before adding sugar. This deepens its aroma. I also toast the rice in the dry pot for 1 minute before adding water to enhance its nutty flavor.

Frequently Asked Questions