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A close-up of a creamy dessert topped with three rolled cinnamon sticks, featuring a smooth, textured surface.

Mami’s Arroz con Dulce (Puerto Rican Rice Pudding)

Every family has their own way of making this traditional dish. This is my mom's way of making Arroz con Dulce. This recipe makes a large quantity and requires a very large pot (caldero). Feel free to cut the ingredients in half for a smaller batch. To make this dish vegan, replace the milks with coconut based milks.
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Ingredients
  

  • 4 cups medium grain rice
  • 4 cinnamon sticks
  • 10-15 cloves
  • 1 tbsp anise seeds
  • 1 tbsp ground cinnamon
  • 1 tbsp ginger (ground or fresh)
  • 1 tsp salt
  • 1 cup brown sugar (for less sugar, use monk fruit or brown sugar alternative)
  • 1 tsp vanilla extract
  • 1 can sweetened condensed milk
  • 1 cup shredded coconut (freshly blended, or store bought)
  • 1 (13.5 oz) can coconut milk
  • 1 can cream of coconut (Coco Lopez)
  • 1 can evaporated milk
  • 1 cup raisins (soaked in rum, brandy or just water) 

Instructions
 

  • Soak the rice in enough water to cover the rice, at least half inch over the rice. Allow to soak for a minimum of 2 hours, preferably overnight.
  • Rinse the rice well before cooking. Add the rice into a large pot. The rice will rise, so make sure the pot is double in size to accommodate the cooked rice and other ingredients.
  • Cover the rice with water, at least 1/2 inch over the rice and bring to a boil. Cook on low heat to avoid the rice sticking to the bottom. Stir constantly.
  • While the rice cooks, make a spice tea. Add all the spices into a pot with 2 cups of water. Bring to boil and cook for at least a minute.
  • Remove the tea from the heat, strain and add the brown sugar and salt.
  • Once the rice is cooked, add the vanilla, spices tea, and all the milks to the rice and mix well. Add the raisins and continue to mix. Try the rice to make sure the grains are fully cooked, and the flavors are to your liking. Feel free to add any additional sugar and spices.
  • Cover the pot and continue to cook on low for 10 minutes or until the liquids have thickened up and look nice and creamy.
  • Remove from the heat and let it cool down. Add your arroz con dulce to a casserole dish or various plates to give to family and/or neighbors.
  • Garnish with additional cinnamon. Refrigerate and enjoy this dish cold.

Notes

Note: This dish can last in the fridge for up to a week if covered and wrapped tightly with plastic wrap. 
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