If you grew up in a Puerto Rican household like I did, then you know that Arroz con Dulce is the dessert of the holiday season. It’s sweet, creamy, coconutty, and filled with cozy spices that make the whole house smell so cozy.
Honestly? I dare to say that Arroz con Dulce is to Puerto Ricans what Christmas cookies are to the American culture. It’s that dessert everyone expects, everyone loves, and no holiday table is complete without it.
But if you’ve ever made Arroz con Dulce on the stovetop, you know it requires some serious dedication. Standing there stirring… and stirring… and stirring so the rice doesn’t stick.
So today, I’m sharing my Instant Pot version, and let me tell you… It tastes just like the traditional stovetop version, but without the extra work! You literally set it and forget it, and still get that creamy, dreamy, holiday-perfect Arroz con Dulce every single time.
A Taste of Puerto Rican Tradition
Arroz con dulce, or sweet rice pudding, is a traditional Puerto Rican dessert bursting with the wonderful flavors of coconut, cinnamon, and spices. Every family has its own version, and during the holiday season, you’re likely to encounter several variations at any gathering. It’s a dessert that brings people together, offering a sweet taste of home and heritage.
While traditionally cooked on the stovetop, we’re speeding up the process with the Instant Pot. This method retains all the authentic flavors while saving you time, a win-win for all of us!
What Makes This Method of Making Arroz con Dulce Different?
Traditionally, arroz con dulce is made by simmering rice, coconut milk, spices, and sugar on the stovetop for an extended period. The process involves constant stirring to ensure the rice doesn’t stick to the pot and to achieve the perfect creamy consistency. This slow cooking method allows the flavors to blend beautifully, but it can be quite time consuming and intimidating!
With the Instant Pot, we achieve the same depth of flavor and creamy texture in a fraction of the time. The pressure cooking process extracts the essence of the spices more quickly, and there’s no need for constant stirring. 🤩 This modern approach is perfect for those who love traditional dishes but need a more time efficient and fool proof method. (like me)
What You’ll Need To make you Instant Pot Arroz con Dulce
Here’s the ingredient list for Instant Pot arroz con dulce. Feel free to adjust the sweetness and spice to your taste:
- 1 cup short-grain rice, add an extra 1/2 cup if you want it firmer
- ½ cup coconut flakes
- ⅓ cup brown sugar (adjust to taste)
- Ground cinnamon (for garnish)
- 7-10 whole cloves
- 2 cinnamon sticks
- 2 anise stars
- 1 box of raisins
- 1 can cream of coconut
- 1 can coconut milk
- ¼ tsp salt
- fresh sliced ginger root (about the size of your pinky)
- 2 cups water
And of course, you’ll need your Instant Pot!
Let’s Get Cooking!
Step 1: Make the Spice Tea
To start, we’ll create a flavorful base:
- Add the ginger root slices, anise, cloves, and cinnamon sticks to the Instant Pot along with 2 cups of water.
- Close the lid, seal the valve, and pressure cook on high for 3 minutes. This process extracts the spices’ aromatic goodness much faster than the traditional stovetop method.
- Once the time is up, release the pressure and strain out the spices using a colander. Your aromatic tea is ready!
Step 2: Add the Rest of the Ingredients
- Pour the coconut milk and cream of coconut into the Instant Pot. Give the cream of coconut a good shake before opening to mix any separated contents.
- Stir in the brown sugar, adjusting to your desired sweetness.
- Add the salt and coconut flakes. Salt might seem unusual for a dessert, but it enhances the overall flavor beautifully.
- Finally, add the rice and raisins. Mix everything thoroughly.
Step 3: Cook the Rice
- Close the lid and ensure the valve is set to seal.
- Select the “Porridge” setting on your Instant Pot, which defaults to 20 minutes. Let the magic happen!
- After cooking, allow the Instant Pot to naturally release pressure for 15 minutes. Then, manually release any remaining pressure.
Finishing Touches
When you open the lid, you might notice the arroz con dulce looks slightly soupy. Don’t worry—give it a good stir, and the consistency will become perfect as it cools.
- Transfer the pudding to a serving bowl or individual containers.
- Sprinkle ground cinnamon on top for garnish. Be as generous or as minimal as you like.
- Place the arroz con dulce in the refrigerator to set for 2-3 hours. This step helps firm up the pudding and enhances the flavors.
- I usually let mine cool a bit on the counter before covering and refrigerating, but my son?
He doesn’t wait. He LOVES warm arroz con dulce and will eat it right from the pot!
Time to Enjoy
Once cooled, it’s time to dig in! The rice will be perfectly creamy, the coconut flavors rich and indulgent, and the spices beautifully balanced. Serve it as a dessert after a holiday feast, or simply enjoy it as a sweet treat with your family.
If you give this recipe a try, I’d love to hear how it turned out! Did you stick to the traditional ingredients, or did you add your own twist? Leave a comment below and let me know. And if you’re new here, don’t forget to subscribe to stay updated with more delicious recipes. 🤗
¡Buen provecho!
💖 Yessi
Puerto Rican Arroz con Dulce
Print Recipe
Equipment
- 1 Pressure Cooker
Ingredients
- 1 cup short-grain rice add extra 1/2 cup for firmer dessert
- ½ cup coconut flakes
- ⅓ cup brown sugar adjust to taste
- Ground cinnamon for garnish
- 7-10 whole cloves
- 2 star Anise
- 2 cinnamon sticks
- 1 box of raisins
- 1 can cream of coconut 15 oz
- 1 can coconut milk 13.5 oz
- ¼ tsp salt
- 1 tsp fresh ginger root sliced
- 2 cups water
Instructions
Step 1: Make the Spice Tea
- Add the ginger root slices, anise, cloves, and cinnamon sticks to the Instant Pot along with 2 cups of water.
- Close the lid, seal the valve, and pressure cook on high for 2-3 minutes. This process extracts the spices’ aromatic goodness much faster than the traditional stovetop method.
- Once the time is up, release the pressure and strain out the spices using a colander. Your aromatic tea is ready!
Step 2: Add the Rest of the Ingredients
- Pour the coconut milk and cream of coconut into the Instant Pot. Give the cream of coconut a good shake before opening to mix any separated contents.
- Stir in the brown sugar, adjusting to your desired sweetness.
- Add the salt and coconut flakes. Salt might seem unusual for a dessert, but it enhances the overall flavor beautifully.
- Finally, add the rice and raisins. Mix everything thoroughly.
Step 3: Cook the Rice
- Close the lid and ensure the valve is set to seal.
- Select the “Porridge” setting on your Instant Pot, which defaults to 20 minutes. Let the magic happen!
- After cooking, allow the Instant Pot to naturally release pressure for 10 minutes. Then, manually release any remaining pressure.
- Transfer the pudding to a serving bowl or individual containers.
- Sprinkle ground cinnamon on top for garnish. Be as generous or as minimal as you like.
- Place the arroz con dulce in the refrigerator to set for 2-3 hours. This step helps firm up the pudding and enhances the flavors.
Video
Notes
- Warm
- Room temperature
- Or chilled straight from the fridge
- On small dessert plates
- In mini mason jars
- Shaped into little “tortitas”
- Or in one large tray for sharing
