Are you ready to take your taste buds on a trip to the beautiful island of Puerto Rico? Look no further than this flavorful Puerto Rican Rice Pudding, also known as Arroz con Dulce. This delicious dessert is a staple of the Puerto Rican cuisine, served during special occasions and holidays throughout the year.
As a chef specializing in fusion cuisine, I have combined my love for Brazilian and American flavors with my passion for authentic Puerto Rican recipes. I can assure you that this dish will transport you straight to the heart of Puerto Rico with its rich and aromatic blend of spices and sweet coconut milk.
This sweet rice pudding is both creamy and hearty, with a unique sweetness that combines raisins, cinnamon sticks, and cloves with the sweetness of evaporated milk, sweetened condensed milk, and coconut milk. As you take each bite, you’ll be swept away by the warm and comforting flavors of this popular dessert recipe.
Whether you are celebrating a special occasion or simply craving something sweet and satisfying, this Arroz con Dulce recipe is sure to impress your taste buds. So grab your ingredients and let’s get started on making this flavorful dessert that will have everyone asking for seconds!
Why You’ll Love This Recipe
Are you ready for a new adventure in the world of desserts? Then, buckle up because this puerto rican rice pudding, also known as “arroz con dulce,” is about to take you on a flavor journey to the Caribbean. This recipe is the perfect combination of tradition and innovation, blending classic ingredients and modern techniques to create a mouth-watering treat.
First of all, who doesn’t love rice pudding? This creamy dessert made with white or brown rice, milk, and sugar has been enjoyed by people all over the world for centuries. And this puerto rican style recipe elevates that experience with its unique combination of spices, fruits, and coconut milk. You’ll be able to taste the love and care that goes into every bite.
If you’re a lover of coconut, this recipe is perfect for you. The aromatic coconut milk pairs perfectly with the long grain rice giving it a luscious and silky texture that melts in your mouth. The raisins add a touch bit of sweetness while also creating some nice texture contrast. And let’s not forget about the cinnamon sticks, cloves, and ground ginger that give it that sweet yet spicy flavor profile that is so popular in puerto rican cuisine.
Lastly, if you’re feeling adventurous and want to impress your dinner guests or family members at your next gathering, then this dessert recipe will definitely do the trick. It’s not everyday you get to taste something as exotic and delicious as arroz con dulce. Your friends and family will be blown away by the unique flavors and textures of this dessert.
In summary, this puerto rican rice pudding recipe is like no other. It combines delicious traditional ingredients with new twists that will have everyone begging for more. From its velvety texture to its sweet aroma, every bite will take you on a journey to beautiful Puerto Rico. Trust me; you’ll love it!
Here is what you need to create Puerto Rican Rice Pudding (Arroz con Dulce) recipe that’ll give your taste buds a tropical vacation.
- 1 cup of sweet rice (also known as glutinous or sticky rice)
- 2 cinnamon sticks
- 6 whole cloves
- 3 cups of water
- 1 can of evaporated milk (12 oz)
- 1 can of sweetened condensed milk (14 oz)
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of sweetened coconut flakes
- A handful of raisins
Ingredients to Make the Dulce de Coco:
- 1 cup of sweetened coconut flakes
- 2 cups of water
- 1 can of evaporated milk (12 oz)
- 1 can of sweetened condensed milk (14 oz)
- 1-inch piece fresh ginger, peeled and sliced
- 4 whole cloves
- A few cinnamon sticks
If some ingredients mentioned above are unfamiliar, don’t panic! You can find most ingredients in your local grocery stores, especially if they have an International food section. Let’s move on to the next section to learn why this recipe is an excellent choice for dessert or breakfast.
The Recipe How-To
Now that we have all our ingredients ready, it’s time to bring it all together and create this delicious Puerto Rican Rice Pudding or Arroz con Dulce. The recipe is easy to follow, and the end result is a creamy, sweet rice pudding that will make you want to lick the bowl clean.
Step 1: Prepare the Rice
In a large saucepan over medium heat, bring 2 cups of water to a boil. Add in 1 cup of short-grain rice and stir well. Reduce the heat to low and let the rice simmer for about 20 minutes or until fully cooked. Keep stirring occasionally to prevent the rice from sticking to the bottom of the pan.
Step 2: Prepare the Coconut Milk Mixture
While the rice is cooking, it’s time to prepare our coconut milk mixture. In a separate saucepan over medium heat, combine 3 cups of unsweetened coconut milk, 1 can (14 oz) of sweetened condensed milk, and 1 can (12 oz) of evaporated milk. Stir in ¼ cup of raisins, 2 cinnamon sticks, 6 whole cloves, and 1-inch piece of fresh ginger (peeled and sliced). Let everything come to a boil and then reduce the heat to low and let it simmer for at least 10 minutes.
Step 3: Combine Rice and Coconut Milk
Once the rice is ready and the coconut milk mixture has been simmered for at least 10 minutes, it’s time to combine both. You can discard or remove the cinnamon sticks, cloves, and ginger slices from the milk mixture at this point. Next, fold in the cooked rice into your coconut milk mixture until everything is well combined.
Step 4: Simmer Pudding
Set your stove’s heat to medium-low and let your rice pudding simmer for about 40-50 minutes or until it thickens to your desired consistency. Make sure to stir frequently to prevent the pudding from sticking and burning.
Step 5: Cool and Serve
Once the pudding has thickened to your liking, remove it from heat and let it cool in the saucepan before transferring it to a serving dish. You can serve it warm or chilled, topped with some sweetened coconut on top of each serving.
Now you’re ready to enjoy your delicious Arroz con Dulce or Puerto Rican Rice Pudding. Make sure to store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk for best results.
Substitutions and Variations
Alright, let’s talk substitutions and variations, my culinary amigos! In case you’re missing an ingredient or want to incorporate a different flavor into the mix, here are some ideas to help modify this recipe to your taste.
First off, if you want to give your rice pudding an extra kick of flavor, try adding a pinch of ground nutmeg – it will add just the right amount of spicy warmth. Alternatively, you can use almond milk instead of coconut milk for a lighter version of this recipe.
If you don’t have raisins on hand, don’t sweat it! You can swap them out for other dried fruit such as cranberries or chopped apricots. Or, take it up a notch with a handful of chocolate chips for a decadent twist on the classic arroz con dulce.
For those who prefer less sugar in their diet, fear not – there are plenty of options here! Use unsweetened coconut instead of sweetened flakes or swap out the sweetened condensed milk with plain condensed milk. No matter how you choose to substitute or adjust this recipe, be sure to tailor it to your own personal taste buds.
In terms of variations, I highly recommend adding toasted coconut flakes on top for some extra crunch and texture. Another variation involves infusing the rice pudding with fresh citrus juice and zest for a tangy and refreshing twist on this puerto rican classic.
Experiment with different flavors and ingredients until you find your perfect variation. Remember amigos, cooking is all about experimentation and one’s own imagination. Let nothing hinder your creative juices in the kitchen!
Serving and Pairing
When it comes to serving and pairing this heavenly Puerto Rican Rice Pudding, there are endless possibilities! You could enjoy a warm cup of Arroz con Dulce all by itself, or pair it up with a small scoop of vanilla ice cream or whipped cream for an extra touch of sweetness.
This luscious dessert pairs beautifully with a piping hot cup of café con leche or an indulgent latte. A chilled glass of coconut water or a refreshing glass of Horchata will make a perfect match too.
For those who prefer to keep things simple, you can serve Arroz con Dulce with a generous sprinkle of cinnamon, and some raisins on top for an added crunch.
If you’re feeling adventurous, try serving your Puerto Rican masterpiece along with roast pork – this is a classic combination that Puerto Ricans swear by during their holiday feasts.
Whatever you choose to pair it with, Arroz con Dulce is sure to be the ultimate comfort food that will leave your taste buds satisfied and craving for more!
Make-Ahead, Storing and Reheating
Hey there, cooking enthusiasts! It’s great to see that you’ve made it this far. You’ve learned how to put together all the ingredients for a delicious Puerto Rican rice pudding. But what if you have leftovers? Don’t fret! Today, I’m going to guide you on how to store the arroz con dulce and how to reheat it properly in case you want a second helping.
When making arroz con dulce, it’s best to let it cool down for at least an hour before storing it. Afterward, cover the pudding and place it in an air-tight container in the refrigerator. If stored properly, the pudding will last for up to four days. To reheat, simply scoop out the amount of rice pudding that you’d like and place it in a microwave-safe dish. Add a splash of water or your preferred milk and stir gently before heating at 30-second intervals until hot.
If you want to make the rice pudding ahead of time, I suggest preparing it without adding any raisins and coconut toppings. Then, store in an air-tight container in the refrigerator for up to three days. When ready to serve, heat the arroz con dulce over low heat while stirring occasionally until thoroughly warmed through. You can also add some milk or water if needed.
If you plan on making a large batch for parties or events, consider freezing portions of the Puerto Rican rice pudding instead of storing them in the fridge. Pour individual servings into freezer-safe containers with lids, leaving about half an inch of space at the top to allow room for expansion. The frozen arroz con dulce should last up to two months.
And there you have it! Those are my tips on how to make-ahead, store and reheat Puerto Rican rice pudding. Follow these steps for perfect results every time – whether you’re serving this dessert at home or taking it with you on-the-go!
Tips for Perfect Results
Alright folks, let’s talk about the tips and tricks you need to know to make this Puerto Rican rice pudding (also known as arroz con dulce) come out perfect every time!
Firstly, make sure to use the right type of rice. Sweet rice (also sometimes called glutinous or sticky rice) is essential for this recipe, as it gives the pudding its signature creamy texture. Do not attempt to substitute it with long grain or medium-grain white rice, as it will not have the same consistency.
Secondly, opt for high-quality cinnamon sticks, cloves and ground ginger. These spices are the foundation of the arroz con dulce flavor profile. I highly suggest investing in fresh and organic ingredients, as they will provide better flavors and aromas than their processed counterparts.
Thirdly, pay attention to the cooking time and temperature. Arroz con dulce needs to be cooked slowly over low heat to allow the sugar and spices to fully infuse into the rice grains. This often means simmering until most of the liquid has been absorbed by the rice. It’s crucial not to rush this step, as the pudding will turn out dry or gritty.
Fourthly, do not skimp on the dairy. This recipe calls for evaporated milk, sweetened condensed milk and coconut milk, all of which contribute to its lusciousness and richness of flavor. Be sure to use full-fat versions of each. Don’t try to substitute one type of milk for another- all three types are essential.
Lastly, serve your arroz con dulce warm with a sprinkle of sweetened coconut on top for extra texture and sweetness. It pairs perfectly with roast pork (pernil) during traditional Puerto Rican holiday feasts but can also be enjoyed any time of year on its own.
Follow these tips carefully, and your arroz con dulce will turn out just like it does in Puerto Rico!
Now, let’s dive into some of the most frequently asked questions about this Puerto Rican Rice Pudding recipe. From substitutions to cooking methods, I’ll go over everything you need to know in order to make sure your arroz con dulce turns out perfectly every time. So without further ado, let’s get started!
What’s the difference between Arroz con Dulce and Arroz con leche?
Arroz con dulce and arroz con leche are two popular rice-based desserts, each with their distinct differences. Arroz con dulce is usually prepared using short-grain rice and has a unique flavor imparted by coconut and spices. In contrast, arroz con leche is made with long-grain rice and beloved for its sweetness derived from milk and sugar.
What is Arroz con Dulce made of?
Indulge in the deliciousness of a classic recipe – Arroz con Dulce! This mouth-watering dessert is a Puerto Rican specialty, featuring creamy rice cooked with coconut milk, raisins, and warm spices, and sweetened with brown sugar. The addition of shredded coconut gives this dish a unique flavor and texture. Get ready for a taste explosion in every bite!
What type of rice is best for rice pudding?
While White Rice is typically the go-to ingredient for this recipe, some culinary experts recommend using Basmati Rice for enhanced taste and texture. Thanks to its starch content, it’s easier to achieve the perfect balance between consistency and flavor, making it the ideal choice for this dish.
How long does Arroz con Dulce last in the fridge?
If you happen to have any leftovers of the delectable Arroz con Dulce, it can be stored in the refrigerator for a whole week. In case you’ve kept it in the freezer, be sure to transfer it to the refrigerator for defrosting.
So there you have it, my friends! Puerto Rican Rice Pudding, or Arroz Con Dulce as it is commonly known, is a delicious and easy dessert that you can make right in the comfort of your own home. With its blend of spices and creamy texture from the mixture of coconut milk, evaporated milk and sweetened condensed milk, this is one dessert that will satisfy your taste buds, guaranteed.
And don’t just take my word for it. This dessert is perfect for any occasion, whether it’s served with roast pork during the holidays or as a sweet treat on a lazy Sunday afternoon. In fact, this dessert is so popular in Puerto Rico that people often serve it as a traditional dessert during important family gatherings.
So why not bring some Puerto Rican flavor into your home and give Arroz Con Dulce a try? Impress your friends and family with this classic Puerto Rican dessert recipe that’s sure to leave everyone begging for more. I promise you won’t be disappointed!
Puerto Rican Rice Pudding (arroz Con Dulce) Recipe
- 2 cups rice
- 2 cups water
- 1/2 cup shredded sweetened coconut
- 1 (14 ounce) can coconut milk (pref. Coco Lopez)
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 6 whole cloves
- 1 cinnamon stick
- 2 teaspoons ground ginger
- 1 cup raisins
- Cook the rice with water according to package directions until the liquid has just been absorbed (rice will not be thoroughly cooked). Remove from heat.
- Warm the three milks with the cinnamon stick, cloves and ginger over medium heat for 15 minutes, stirring often.
- Add the milk, raisins and shredded coconut to the rice and simmer until the rice is soft, about 10-15 minutes. Remove cinnamon stick and cloves.
- Pour the rice into a low serving dish or platter. Sprinkle with ground cinnamon if desired.
- Can be served warm or cold.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.