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!
Ingredients
- Long-grain white rice. Perfect for retaining a fluffy texture. As it cooks, the rice grains release starch, thickening the pudding and contributing to its creamy consistency.
- Lemon zest. This adds a bright, citrusy flavor to the pudding, balancing the richness of the coconut milk and sugar. It enhances the overall complexity of flavors.
- Cinnamon stick. The warm, aromatic flavor of cinnamon complements the creamy coconut milk and adds depth to the dish.
- Full-fat coconut milk. Coconut milk is the star ingredient of this recipe, providing richness, creaminess, and a distinct coconut flavor.
- Granulated sugar. Sugar sweetens the pudding, balancing the natural nuttiness of the rice and the richness of the coconut milk. The amount of sugar can be adjusted to your liking.
- Salt + vanilla extract + toasted coconut flakes and ground cinnamon for garnish. All the flavor enhancers!
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!
Step By Step Instructions
- Cook the rice. In a saucepan, add the rice with water, lemon zest, and cinnamon stick. Cook at medium-high heat 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.
- Make the coconut rice pudding. 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.
It does take time but patience is a virtue, my friends! Promise it will be worth the wait. Once it has thickened, remove from the heat. Serve with coconut flakes and sprinkle with ground cinnamon.
I transferred the coconut rice pudding to these weck jars and honestly, I cannot begin to tell you how delicious it is!
When you’re done with this recipe, make my delicious Guava Caramel Bread Pudding!
Recipe Tips & Tricks
- Don’t forget to rinse the rice! Before cooking, rinse the rice under cold water until the water runs clear. This helps remove excess starch from the rice grains, preventing them from becoming too sticky during cooking.
- Chill before serving: Place the rice pudding in the refrigerator for a few hours before serving. The cold temperature enhances the creaminess and allows the flavors to develop further.
- Repurpose leftover cooked white rice. Just skip to step 3 in the recipe below but keep in mind that the texture of the pudding may vary depending on the type of rice used and how it was cooked. Adjustments to the ingredients and cooking time may be necessary to achieve the desired consistency.
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!
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. :)