Creamy Dominican Rice Pudding with Cinnamon and Lemon

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This beloved Dominican rice pudding is the ultimate comfort dessert, simmered slowly with whole milk, fragrant cinnamon, and bright lemon zest until it turns velvety and rich. Tender grains of rice swell in a sweet, milky base perfumed with raisins and vanilla, then finish with a dusting of ground cinnamon before serving warm or chilled. It's a nostalgic staple at family gatherings, holiday tables, and everyday meriendas across the Dominican Republic.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 5 gFat
• 3 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 28 gSugar
• 8 gProtein
• 95 mgSodium
• 280 mgPotassium
• 220 mgCalcium
• 1 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the rice pudding

• 1 cup long-grain white rice, rinsed and drained
• 1 1/2 cups water
• 4 cups whole milk, divided
• 2 cinnamon sticks, 1 whole clove, and 1 long strip of lemon zest
• 1/2 teaspoon fine salt
• 2/3 cup granulated sugar
• 1/2 cup raisins
• 1 teaspoon vanilla extract, plus ground cinnamon for serving

Directions

1. Combine the rinsed rice, water, and a pinch of the salt in a heavy-bottomed saucepan over medium heat. Bring to a gentle boil, then reduce heat and simmer, uncovered, for 8 to 10 minutes, until most of the water is absorbed and the rice is just tender.
2. Pour in 3 cups of the milk and add the cinnamon sticks, clove, lemon zest, and remaining 1/2 teaspoon salt. Stir well and bring back to a low simmer, cooking uncovered and stirring frequently to prevent the bottom from catching, for about 20 minutes.
3. Stir in the sugar and continue simmering over low heat for another 12 to 15 minutes, gradually adding the remaining 1 cup of milk as the pudding thickens, until the rice is very soft and the mixture coats the back of a spoon.
4. Add the raisins and vanilla extract, cooking for 3 more minutes so the raisins plump up and the pudding takes on a glossy sheen. Remove and discard the cinnamon sticks, clove, and lemon zest strip.
5. Taste and adjust sweetness or salt, then turn off the heat. The pudding will continue to thicken as it cools, so it should look slightly looser than your desired final texture.
6. Transfer to a serving bowl or individual ramekins, pressing a piece of plastic wrap or parchment directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.
7. To serve, stir the chilled pudding gently to loosen it, spoon into small bowls or glasses, and dust generously with ground cinnamon. Optionally, finish with a splash of cold evaporated milk for an extra creamy touch.
8. Serve cold for the most traditional Dominican experience, or gently rewarm over low heat with a splash of milk if you prefer it cozy.

Cook’s Notes

• Use whole milk for the richest, creamiest texture; lower-fat milks will yield a thinner pudding that doesn't set as luxuriously.
• Don't skip rinsing the rice — it removes excess surface starch and keeps the pudding from turning gluey.
• Stir frequently once the milk is added, since the sugars and milk solids can scorch quickly on the bottom of the pot.
• For an extra-indulgent version, swap 1 cup of the whole milk for sweetened condensed milk and omit the granulated sugar.
• The pudding thickens considerably as it chills, so loosen with a splash of cold milk before serving if it becomes too dense.

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