Coconut Rice Pudding (Arroz Con Leche De Coco)
There’s no question that Cuban arroz con leche is one of the most iconic desserts ever. Ok, maybe that’s a reach but in my world, it’s the best of the best!
With that said, I was at my aunt’s house recently. The same aunt that shared her infamous arroz con salchicha recipe. YUM! Well, she was sharing how she once made classic arroz con leche but with full-fat coconut milk. Immediately yes! She explained how when she would make it, everyone would devour it. To the point, there was none left for her!
It sounded delicious. A creamy concoction that brings together the tropical essence of coconut with the comforting familiarity of rice, creating a dessert that’s both indulgent and deeply nostalgic.
I was in! I needed to recreate this ASAP. And that I did, my friends, that I did. Here’s how I brought my aunt’s recipe to life!
When you’re done with this recipe, make another one of my classic Cuban desserts!
Recommended For This Recipe
Tulip Weck Glass Jars
These glass weck jars are the perfect way to serve individual portions!
When you’re done with this recipe, make my delicious Guava Caramel Bread Pudding!
Hope you make it and LOVE it!
Coconut Rice Pudding (Arroz Con Leche De Coco)
Ingredients
- 1/2 cup uncooked long-grain white rice*
- 1 1/2 cups water
- Zest from 1 lemon
- 1 cinnamon stick
- 2 cups full-fat coconut milk
- 1/3 cup granulated sugar, or more to taste
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Toasted coconut flakes and ground cinnamon for garnish
Instructions
- In a saucepan, add the rice with water, lemon zest and cinnamon stick. Cook until the rice is soft, about 10-15 minutes.
- Remove the cinnamon stick and drain off any excess water. (Most of the water should be absorbed into the rice.) Place saucepan back on the stove.
- Add coconut milk, sugar, salt, and vanilla extract to rice and cook over low heat, uncovered, stirring occasionally until thick, for about 30-40 minutes.
- Remove from heat. Serve, top with coconut flakes, and sprinkle with ground cinnamon. Enjoy!
Step one “cook” the rice – at what temperature please? Made it last week and it was delicious but I don’t think I made the rice soft enough.
Hi Heather, looks like you skipped the recipe card entirely because step 1 inside the recipe card explains exactly how to cook the rice.
Ah, yes, thank you. I used the ‘print recipe’ feature so it’s easier to read and not scroll while cooking. Medium-high isn’t listed on that version. Thanks for the reply! Made it a second time and it turned out much better! Delicious!!
I added two cloves and a pinch of salt.
So happy to hear, Merlys! Thank you for your comment!
I haven’t made the pudding yet, but it looks amazing. If I made it ahead of time, what’s the best way to reheat it when serving. Or, can it be served cold or at room temperature?
It’s typically served cold so you can definitely make it ahead of time!
Thank you! I made it yesterday and it smelled divine! I am serving it today.
This was amazing! I’d like to make and take this to a holiday party.
If stored the refrigerator, how far in advance can I make this?
This coconut rice pudding lasts about 5 days total in the fridge so depending on when you need it, I’d take this into account. Hope that helps!
Do you think I could make this with leftover rice? We often have leftovers from another meal. I’m wondering if it would still thicken?
Yes, you can! Just start your process on step 3 since you’re using cooked rice. :)