Coconut Rice Pudding (Arroz con Dulce)

  • Author: Aida's Kitchen
  • Prep Time: 2 Hours 15 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 8 Bowls 1x


A sweet and creamy coconut rice pudding that is traditionally prepared during the Christmas Holidays in Puerto Rico.



  • 1½ cups short grain white rice
  • 5 cups coconut milk
  • 1 teaspoon salt (low sodium)
  • ⅛ teaspoon nutmeg
  • 10 whole cloves
  • 1½ ounces fresh ginger, peel and cut into ¼-inch slices or 1 teaspoon ground ginger
  • 3 cinnamon sticks
  • 1½ cups granulated sugar or brown sugar
  • ¾ cups seedless raisins


  1. Soak rice for 2 hours or overnight.
  2. Reserve 1 cup of coconut milk.
  3. Add 4 cups coconut milk, salt, nutmeg, whole cloves, ginger and cinnamon sticks into a 3-quart saucepan.  Stir well and bring to a boil.
  4. Reduce heat and simmer for 15 minutes.  Cover with lid.
  5. Strain coconut mixture using a sieve into a bowl.
  6. Pour coconut mixture back into the saucepan and bring to a boil.
  7. Drain rice and add to coconut mixture.  Stir rice well into liquid.  Simmer for 20 minutes and cover with lid.
  8. Add sugar, raisins and reserved coconut milk on top of coconut rice mixture.
  9. Gently turn rice, bringing bottom rice to the top.
  10. Cover with lid and simmer for 15 minutes or until rice is tender and liquid is absorbed.
  11. Serve on a large plate or individual bowls.  Sprinkle with ground cinnamon if you so desire.


If you use brown sugar, your coconut rice pudding will have a darker color.

Prep Time includes two hours of soaking the rice in water.

  • Category: Desserts
  • Cuisine: Puerto Rican

Keywords: Coconut Rice Pudding