VenezuelanEasy · Warm
Venezuelan Arroz con Dulce with Coconut Oil and Mango
A beloved Venezuelan rice pudding enriched with coconut oil and studded with sweet spices, finished with fresh mango — the kind of dessert Valentina's abuela made on Sundays when the whole family gathered around the table.
Prep
10 min
Cook
35 min
Total
45 min
Method
1
Rinse the rice under cold water in a fine-mesh sieve until the water runs clear, about 1 minute. This removes excess starch and prevents the pudding from becoming gummy.
2
Combine the rinsed rice, whole milk, water, 2 tablespoons of the coconut oil, and salt in a heavy-bottomed Dutch oven or saucepan. Bring to a gentle boil over medium heat, stirring occasionally with a wooden spoon.
3
Reduce heat to low. Simmer uncovered, stirring every 3-4 minutes to prevent the bottom from scorching, for 20-25 minutes until the rice is tender and the mixture has thickened to a porridge consistency.
4
Stir in the white sugar, ground cinnamon, ground nutmeg, and cloves. Continue cooking on low heat, stirring constantly, for 5 more minutes until the sugar has fully dissolved and the spices are evenly distributed.
5
Remove from heat. Stir in the vanilla extract and the remaining 1 tablespoon of coconut oil until the pudding is glossy and smooth. Taste and adjust sweetness if desired.
6
Let the arroz con dulce cool for 10-15 minutes — it will thicken further as it rests. Spoon into bowls or dessert dishes.
C
Nutri-Score
Fair balance
A–E · lower is better · score 6
Calories
441
per serving
Low salt · 162mg
Protein
8g
Carbs
74g
Fat
12g
Sat. fat
10g
Fiber
1g
Sugar
26g
Sodium
162mg
Gluten FreeLactose AwareCeliac DiseaseGeneral WellnessWeight MaintenanceComfort FoodEnergy Sustaining
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.9m³
Land
21Pt
Runoff
0.05g P
whole milk drives 55% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
7
Sweet
3
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CreamyJuicySilkySmoothTender
Aromas
CoconutFruitySweet SpiceVanillaWarm Spice
Kitchen Equipment
Primary Tool
Dutch OvenTechniques
Safety & Storage
Cooking Temperature
Bring milk-based mixture to a gentle boil initially to ensure safe heating, then maintain low simmer. Never leave dairy-based rice pudding at warm temperatures (between 40°F-140°F) for more than 2 hours total to prevent bacterial growth.
Storage
Refrigerate leftover arroz con dulce within 2 hours of preparation. Store in airtight container for up to 3 days. Do not leave at room temperature for more than 2 hours total.
Cross Contamination
If preparing for someone with milk allergy, use dedicated equipment (utensils, pots, storage containers) that have not contacted dairy products. Clean surfaces thoroughly with soap and water.
Allergen Warning
This recipe contains milk. Always inform guests of allergen content before serving. Clearly label leftovers if sharing with others.
High Risk Population
This dish contains dairy. Individuals with lactose intolerance, milk allergies, or cow's milk protein sensitivity should avoid this dish. Pregnant individuals, elderly, and immunocompromised persons should ensure dairy is properly heated and consumed within safe timeframes.
Shelf Life
Due to dairy content, consume within 3 days refrigerated or freeze for up to 1 month. Thaw overnight in refrigerator before reheating gently.
Pro Tips
Technique
Stir every few minutes as the rice simmers — this is not a dish you walk away from. My abuela used to say the pudding tells you when it's ready by how it pulls away from the sides of the pot, thick and glossy like a hug.
Substitution
If you cannot find fresh mango, a handful of golden raisins stirred into the pudding in the last five minutes of cooking works beautifully — still sweet, still tropical, still honoring the spirit of the dish.
From the chef
Arroz con dulce is rice pudding taken seriously — white rice simmered low and slow in whole milk with coconut oil, then sweetened with sugar and perfumed with cinnamon, nutmeg, and cloves until the whole pot thickens into something warm and glossy. Stir it constantly in the final minutes so the bottom does not catch. Off heat, a splash of vanilla and a last spoon of coconut oil bring a quiet tropical richness. Let it rest and thicken a little more, then serve warm with fresh mango diced over the top — its brightness cuts right through the spiced cream. Sunday in a bowl.
TagsDessertSweetRice PuddingTropicalTraditionalEasyOne PotDairyCoconutMango
AllergensMilk
Source: generated · June 12, 2026