Rice:
Rinse the Soaked Rice: Drain and rinse the rice that soaked overnight to remove excess starch.
Combine Rice and Tea: In a large heavy-bottomed pot, combine the strained tea with the soaked rice. Add your butter and raisins and mix well. Cook over medium heat, stirring occasionally, until the rice absorbs most of the tea and begins to soften (about 10-15 minutes). The rice should be halfway done but not fully cooked.
Add Coconut Milks: Gradually stir in the coconut milk, evaporated coconut milk, coconut cream, sweetened condensed coconut milk, vanilla, coconut sugar, salt and maple syrup Mix well.
Cook the Rice Pudding: Reduce the heat to low and cook, stirring frequently to prevent sticking, until the rice is tender and the mixture thickens to a creamy pudding-like consistency (about 20 minutes).
Taste and Adjust: Taste the pudding and adjust sweetness or spices as needed.
Cool and Garnish: Remove the pot from heat and let the arroz con dulce cool slightly. Garnish with a sprinkle of cinnamon or additional raisins, if desired.
Serve Warm or Cold: This dessert can be enjoyed warm or chilled. Transfer leftovers to an airtight container and refrigerate for up to 3-4 days.
Click Image Below For Video Turtorial
Notes:
Rice: For the creamiest Arroz con Dulce, short-grain rice is key! Its natural starchiness creates that rich, pudding-like texture as it soaks up the coconut milk and spices.
Texture: Soaking the rice overnight softens it for even cooking and lets the spices infuse for extra flavor. These simple steps make all the difference for a perfectly creamy and flavorful dessert!
Step by Step Instructions
Spice tea:
Boil the Water: In a medium saucepan, bring 2 cups of water to a boil.
Add the Spices: Add star anise, cinnamon sticks, fresh ginger, cloves, and nutmeg. Reduce the heat to low and simmer for 30 minutes to extract the flavors.
Strain the Tea: Remove the saucepan from heat and strain the tea, discarding the spices. Set aside.
Rice:
Rinse the Soaked Rice: Drain and rinse the rice that soaked overnight to remove excess starch.
Combine Rice and Tea: In a large heavy-bottomed pot, combine the strained tea with the soaked rice. Add your butter and raisins and mix well. Cook over medium heat, stirring occasionally, until the rice absorbs most of the tea and begins to soften (about 10-15 minutes). The rice should be halfway done but not fully cooked.
Add Coconut Milks: Gradually stir in the coconut milk, evaporated coconut milk, coconut cream, sweetened condensed coconut milk, vanilla, coconut sugar, salt and maple syrup Mix well.
Cook the Rice Pudding: Reduce the heat to low and cook, stirring frequently to prevent sticking, until the rice is tender and the mixture thickens to a creamy pudding-like consistency (about 20 minutes).
Taste and Adjust: Taste the pudding and adjust sweetness or spices as needed.
Cool and Garnish: Remove the pot from heat and let the arroz con dulce cool slightly. Garnish with a sprinkle of cinnamon or additional raisins, if desired.
Serve Warm or Cold: This dessert can be enjoyed warm or chilled. Transfer leftovers to an airtight container and refrigerate for up to 3-4 days.
Click Image Below For Video Turtorial
Arroz Con Dulce
Arroz con Dulce is a beloved Puerto Rican dessert that wraps you in warmth with every bite. This creamy coconut rice pudding is infused with cinnamon, cloves, and ginger—giving it that perfect balance of sweetness and spice. It’s a nostalgic dish often made during the holidays, but honestly, it’s good any time of year.
Servings
5-6 servings
Ready In:
40 min
Arrzon Con Dulce
By: Naysha Rivera
Arroz con Dulce is a beloved Puerto Rican dessert that wraps you in warmth with every bite. This creamy coconut rice pudding gives that perfect balance of sweetness and spice. It’s a nostalgic dish often made during the holidays, but honestly, it’s good any time of year.
Ingredients
Tea:
- 2 cups of water
- 2-star anise
- 2 sticks of cinnamon
- 1 small piece of fresh ginger( 2 TBSP worth)
- 5 cloves ( or clove powder 1 tsp)
- 1 nutmeg ( or nutmeg powder 1 tsp)
Rice Mixture:
- 1 cup of white rice (short grain). Soak in water overnight (see notes)
- 1 can of coconut milk
- 1 can of evaporated coconut milk (or regular coconut milk if you can’t find it )
- 1 can of coconut cream
- 1 can of sweetened condensed coconut milk
- 2 TBSP of vegan butter
- 1 tsp of vanilla
- 1 cup of raisins ( you can add as many as you like)
- 1/4 cup coconut sugar
- 1/4 cup of maple syrup
- pinch of salt
Notes:
Rice: For the creamiest Arroz con Dulce, short-grain rice is key! Its natural starchiness creates that rich, pudding-like texture as it soaks up the coconut milk and spices.
Texture: Soaking the rice overnight softens it for even cooking and lets the spices infuse for extra flavor. These simple steps make all the difference for a perfectly creamy and flavorful dessert!
Step by Step Instructions
Spice tea:
Boil the Water: In a medium saucepan, bring 2 cups of water to a boil.
Add the Spices: Add star anise, cinnamon sticks, fresh ginger, cloves, and nutmeg. Reduce the heat to low and simmer for 30 minutes to extract the flavors.
Strain the Tea: Remove the saucepan from heat and strain the tea, discarding the spices. Set aside.
Rice:
Rinse the Soaked Rice: Drain and rinse the rice that soaked overnight to remove excess starch.
Combine Rice and Tea: In a large heavy-bottomed pot, combine the strained tea with the soaked rice. Add your butter and raisins and mix well. Cook over medium heat, stirring occasionally, until the rice absorbs most of the tea and begins to soften (about 10-15 minutes). The rice should be halfway done but not fully cooked.
Add Coconut Milks: Gradually stir in the coconut milk, evaporated coconut milk, coconut cream, sweetened condensed coconut milk, vanilla, coconut sugar, salt and maple syrup Mix well.
Cook the Rice Pudding: Reduce the heat to low and cook, stirring frequently to prevent sticking, until the rice is tender and the mixture thickens to a creamy pudding-like consistency (about 20 minutes).
Taste and Adjust: Taste the pudding and adjust sweetness or spices as needed.
Cool and Garnish: Remove the pot from heat and let the arroz con dulce cool slightly. Garnish with a sprinkle of cinnamon or additional raisins, if desired.
Serve Warm or Cold: This dessert can be enjoyed warm or chilled. Transfer leftovers to an airtight container and refrigerate for up to 3-4 days.
Click Image Below For Video Turtorial
Arroz Con Dulce
Arroz con Dulce is a beloved Puerto Rican dessert that wraps you in warmth with every bite. This creamy coconut rice pudding is infused with cinnamon, cloves, and ginger—giving it that perfect balance of sweetness and spice. It’s a nostalgic dish often made during the holidays, but honestly, it’s good any time of year.
Servings
5-6 servings
Ready In:
40 min
Arrzon Con Dulce
By: Naysha Rivera
Arroz con Dulce is a beloved Puerto Rican dessert that wraps you in warmth with every bite. This creamy coconut rice pudding gives that perfect balance of sweetness and spice. It’s a nostalgic dish often made during the holidays, but honestly, it’s good any time of year.
Ingredients
Tea:
- 2 cups of water
- 2-star anise
- 2 sticks of cinnamon
- 1 small piece of fresh ginger( 2 TBSP worth)
- 5 cloves ( or clove powder 1 tsp)
- 1 nutmeg ( or nutmeg powder 1 tsp)
Rice Mixture:
- 1 cup of white rice (short grain). Soak in water overnight (see notes)
- 1 can of coconut milk
- 1 can of evaporated coconut milk (or regular coconut milk if you can’t find it )
- 1 can of coconut cream
- 1 can of sweetened condensed coconut milk
- 2 TBSP of vegan butter
- 1 tsp of vanilla
- 1 cup of raisins ( you can add as many as you like)
- 1/4 cup coconut sugar
- 1/4 cup of maple syrup
- pinch of salt
Notes:
Rice: For the creamiest Arroz con Dulce, short-grain rice is key! Its natural starchiness creates that rich, pudding-like texture as it soaks up the coconut milk and spices.
Texture: Soaking the rice overnight softens it for even cooking and lets the spices infuse for extra flavor. These simple steps make all the difference for a perfectly creamy and flavorful dessert!
Step by Step Instructions
Spice tea:
Boil the Water: In a medium saucepan, bring 2 cups of water to a boil.
Add the Spices: Add star anise, cinnamon sticks, fresh ginger, cloves, and nutmeg. Reduce the heat to low and simmer for 30 minutes to extract the flavors.
Strain the Tea: Remove the saucepan from heat and strain the tea, discarding the spices. Set aside.
Rice:
Rinse the Soaked Rice: Drain and rinse the rice that soaked overnight to remove excess starch.
Combine Rice and Tea: In a large heavy-bottomed pot, combine the strained tea with the soaked rice. Add your butter and raisins and mix well. Cook over medium heat, stirring occasionally, until the rice absorbs most of the tea and begins to soften (about 10-15 minutes). The rice should be halfway done but not fully cooked.
Add Coconut Milks: Gradually stir in the coconut milk, evaporated coconut milk, coconut cream, sweetened condensed coconut milk, vanilla, coconut sugar, salt and maple syrup Mix well.
Cook the Rice Pudding: Reduce the heat to low and cook, stirring frequently to prevent sticking, until the rice is tender and the mixture thickens to a creamy pudding-like consistency (about 20 minutes).
Taste and Adjust: Taste the pudding and adjust sweetness or spices as needed.
Cool and Garnish: Remove the pot from heat and let the arroz con dulce cool slightly. Garnish with a sprinkle of cinnamon or additional raisins, if desired.
Serve Warm or Cold: This dessert can be enjoyed warm or chilled. Transfer leftovers to an airtight container and refrigerate for up to 3-4 days.
Click Image Below For Video Turtorial