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Venezuelan Arroz con Coco (Coconut Rice Pudding)
Cook Time
1 hr
Resting Time
1 hr
Total Time
1 hr
The popular Venezuelan Arroz con coco is the most important dessert for “Semana Santa”, which is like the Venezuelan version of Easter.
Course: Dessert
Cuisine: Venezuelan
Servings: 6 people
  • 1 cup rice (note 1)
  • 1 cup coconut milk
  • 1 cup condensed milk
  • 2 cups water
  • ½ cup milk
  • 3 cinnamon stick
  • 4-6 Jamaican peppers
  • 4-6 cloves
  • Cinnamon to sprinkle
  • Coconut flakes to sprinkle (note 2)
  1. Cook the rice in the water until fully cooked.
  2. Then pour the condensed milk, the coconut milk, the milk and the spices (cinnamon stick, cloves, and Jamaican pepper). Let it cook for about 15 minutes until the rice is mushy. (note 3)
  3. Take it to the fridge for at least 1 hour and then serve sprinkling coconut flakes and cinnamon.
Recipe Notes
  1. Use a rice that is short and that can become sticky and mushy. Don’t use Thai jasmine rice for this recipe. I suggest you use arborio rice or any other sticky rice(like sushi rice).
  2. You can add ½ cup of coconut flakes into the preparation for a bit of texture.
  3. Don’t let the rice dry too much. Because when the rice is out of the stove, it still keeps absorbing the liquid. If you let it cook too much the rice will be too compact and not creamy when you cool it down.