Doubled Arroz con Dulce

A rich and creamy Puerto Rican rice pudding, now doubled for a larger gathering! This recipe features precise measurements, step-by-step instructions, and essential tips for a perfectly sweet and spiced dessert.

Doubled Ingredients

3 cups medium-grain rice, soaked in cold water for 1 hour, then drained
2 large cinnamon sticks
2 (2-inch) pieces fresh ginger, peeled and sliced
12 whole cloves
2 teaspoons kosher salt
2 (13.5 oz) cans full-fat coconut milk
2 (12 oz) cans evaporated milk
1 cup granulated sugar (optional, adjust to taste)
1 cup golden raisins (optional)
Ground cinnamon, for garnish

Step-by-Step Instructions

Step 1: Infuse Spices & Soak Rice

In a large saucepan or pot, bring 8 cups of water to a simmer. Add the 2 (2-inch) pieces fresh ginger (peeled and sliced), 12 whole cloves, 2 large cinnamon sticks, and 2 teaspoons kosher salt. Simmer for about 15 minutes to infuse the flavors. Meanwhile, soak the 3 cups medium-grain rice in cold water for 1 hour, then drain thoroughly.

Step 2: Add Milks and Sugar

Remove and discard the infused spices from the water. To this infused water, add the 2 (13.5 oz) cans full-fat coconut milk and 2 (12 oz) cans evaporated milk. Bring the mixture to a boil. Stir in the 1 cup granulated sugar (if using) until dissolved.

Step 3: Simmer and Thicken

Add the drained 3 cups of rice to the boiling milk mixture. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally to prevent sticking. Continue until the rice is tender and most of the liquid has been absorbed.

Step 4: Incorporate Raisins

Stir in the 1 cup golden raisins (if using). Continue to cook uncovered for another 10-15 minutes, stirring frequently, until the pudding reaches a thick, creamy consistency. The rice should be fully cooked and the mixture should be quite dense.

Step 5: Cool and Chill

Remove the pot from heat. Pour the Arroz con Dulce into a large serving dish or individual bowls. Allow it to cool completely at room temperature. Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours, or until thoroughly chilled.

Garnished Arroz con Dulce ready to serve

Step 6: Garnish and Serve

Before serving, garnish generously with ground cinnamon. For an extra touch, you can add toasted coconut flakes or a fresh cinnamon stick for presentation. Serve cold and enjoy this delightful doubled Arroz con Dulce!

Cooking Tips & Notes

Achieving Creaminess: Use medium or short-grain rice, not long-grain, as it releases more starch for a creamier texture. Stir frequently during simmering to prevent sticking and encourage starch release.

Adjusting Sweetness: The sugar amount is optional. Taste the mixture after adding the initial amount and adjust to your preference. Remember, the flavors intensify as it chills.

Importance of Stirring: This recipe requires attentive stirring, especially after adding the milks and rice, to prevent the bottom from scorching. A heavy-bottomed pot is highly recommended.

Final Consistency: The pudding will thicken considerably as it cools. Don't overcook it on the stove, as it might become too stiff once chilled. It should be thick but still pourable when hot.

Recipe Variations: Feel free to add a splash of vanilla extract or a pinch of nutmeg with the milks. You can also experiment with other dried fruits or toasted shredded coconut for garnish.