Puerto Rican Arroz con Dulce - Sweet Rice Pudding

Hey there, sweet tooths! Are you ready to dive into a bowl of pure comfort? We're talking about a dessert that's creamy, dreamy, and utterly irresistible: rice pudding. But not just any rice pudding – we're bringing you an authentic Puerto Rican Arroz con Dulce recipe. This isn't just a dessert; it's a hug in a bowl, a taste of tradition, and a celebration of simple, wholesome ingredients transformed into something truly magical.
Our easy rice pudding recipe with cooked rice is designed to be straightforward enough for beginners but packed with enough flavor and authenticity to impress even the most experienced bakers. What makes this version extra special? We're using sweetened condensed milk to achieve that signature rich, creamy texture and delightful sweetness that makes this homemade rice pudding absolutely unforgettable. Forget complicated steps; we'll guide you through making the best rice pudding recipe with cooked rice that's perfect for any occasion. Get ready to create a creamy rice pudding that will have everyone asking for seconds!

Ingredients

• 1 cup medium-grain white rice (such as Arborio or Calrose)
• 4 cups whole milk, divided
• 1 cup water
• 1 (14-ounce) can sweetened condensed milk (for that extra creamy richness!)
• ½ cup granulated sugar (adjust to taste, especially with sweetened condensed milk)
• ½ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup golden raisins (optional, but a classic touch!)
• 2 tablespoons unsalted butter
• Ground cinnamon, for garnish
• Maraschino cherries, for garnish (optional)

Directions

1. Cook the Rice to Creamy Perfection: In a large, heavy-bottomed pot or Dutch oven, combine the medium-grain rice, 3 cups of the whole milk, the water, sweetened condensed milk, granulated sugar, and salt. Give everything a good stir to combine. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cook, uncovered, stirring occasionally to prevent sticking and ensure even cooking, for about 25-35 minutes. You're looking for the rice to be soft and tender, and the liquid to have thickened into a creamy, luscious consistency. Don't rush this step!
2. Temper the Eggs Like a Pro: While your rice is simmering, whisk together the remaining 1 cup of whole milk and the 2 large eggs in a medium bowl until well combined. This is a crucial step to prevent the eggs from scrambling when added to the hot pudding. Once the rice mixture is thick and creamy, slowly ladle about ½ cup of the hot rice pudding into the egg mixture, whisking constantly. This gradually brings the temperature of the eggs up. Repeat this process one or two more times, adding a little more hot pudding to the eggs, until the egg mixture is warm.
3. Finish the Pudding with Flavor: Now, slowly pour the tempered egg mixture back into the pot with the simmering rice pudding, stirring continuously to fully incorporate. Continue to cook over low heat, stirring constantly for another 3-5 minutes, or until the pudding thickens to your desired consistency. It will thicken more as it cools, so don't overcook it! Remove the pot from the heat and stir in the vanilla extract, optional golden raisins, and unsalted butter until the butter is fully melted and incorporated.
4. Serve Up Sweetness: Your Arroz con Dulce is ready! You can serve it warm right away for a comforting treat, or chill it in the refrigerator for at least 2 hours for a firmer, cooler dessert. Before serving, sprinkle generously with ground cinnamon and, if you're feeling fancy, top with a bright red maraschino cherry. Enjoy every sweet, creamy bite!