If you’re looking for a cozy, sweet dessert that embodies the spirit of Puerto Rican holidays, arroz con dulce is the answer. This creamy, coconut infused rice pudding is a staple at Thanksgiving dinners, Christmas celebrations, and every gathering in between. And the best part? You can make it in your Instant Pot! Let’s dive into how you can make this delicious dessert with this step-by-step process of making this beloved treat.
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 busy home cooks!
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
- ½ cup coconut flakes
- ⅓ cup brown sugar (adjust to taste)
- Ground cinnamon (for garnish)
- 5 whole cloves
- 2 cinnamon sticks
- 1 box of raisins
- 1 can cream of coconut
- 1 can coconut milk
- ¼ tsp salt
- 1 tsp fresh ginger root (sliced)
- 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, 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.
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.
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
- ½ cup coconut flakes
- ⅓ cup brown sugar adjust to taste
- Ground cinnamon for garnish
- 5 whole cloves
- 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, 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.
