How to make Arroz con Dulce - Puerto Rican Rice Pudding - Video

The first thing I must tell you is that this rice pudding is more like a candy than a rice pudding. The second thing I must tell you is that it is the best rice pudding you will ever have!

It is a favorite during the holidays and it always reminds me of when my mother used to make it for the holidays. The combination of coconut with spices, really makes this an incredible dessert. You won't regret making this dessert for Thanksgiving or Christmas time, or anytime for that matter.

STEP #1- Soak the rice:

1 cup medium grain white rice

3 or 4 cups cold water

Make sure you wash the rice 2 or 3 times to clean and remove the starch, then put in a bowl and add the cold water. Let the rice sit in the water 2 or 3 hours. Set aside.

STEP #2 - Make the spice water:

2 cups water
2 cinnamon sticks
2-inch piece of ginger - sliced
1 tbsp. whole cloves

1 tsp. salt

In a medium to large pot, combine the above ingredients and bring to a boil. Boil about 7 or 8 minutes and then turn the heat off and strain the spice water to remove the spices. Discard spices and set the spice water aside.

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STEP #3 - combine all:

1 can cream of coconut

1 cup water

1/2 cup raisins

1 can coconut milk

Add all the ingredients in Step #3 to the spice water and turn up the heat. Drain the water out of the rice and add the rice. Stir well and add in the raisins. Bring to a low boil and cook about 15 minutes, stirring often to prevent the rice from sticking to the bottom.

Add in the coconut milk, stir and continue to cook at a simmer about 10 minutes. The rice pudding is done when a good part of the liquid has cooked down considerably but NOT completely. You want the mixture to still be soupy. You don't want it to cook all the liquid out of it.

Immediately, spoon rice into small bowls or one big bowl. Sprinkle a little cinnamon on top. Put a maraschino cherry in the center of each serving and you can also put a cinnamon stick into the side of each one.

Allow to cool for at least one hour before serving. The pudding can be served cold from the refrigerator or at room temperature.

The original way of making this dessert is to grate a fresh coconut. Then, using a cheesecloth, squeeze the coconut milk from the grated coconut. This process does take time to do and you must have several hours available to do this. But if you are feeling very adventurous, give it a try. It is even better with fresh coconut milk!

Enjoy! Buen Provecho!