A Warm, Comforting Caribbean Dessert
Admittedly, I was never the biggest fan of sweet rice (aka kheer in Guyana) growing up — some of you may know it as rice pudding — but over the years, I’ve learned to appreciate its creamy texture and comforting sweetness. What really made me fall in love with this dish was adding a bit of texture with toasted cashews or other nuts, and Caribbean flair to the traditional preparation.
While my family wasn’t Hindu, growing up in Guaracara, Trinidad and Tobago meant we celebrated Divali with everyone else in the community. It was one of the most beautiful times of the year — homes lit with deyas, the scent of curry and saffron rice in the air, and of course, the sweet treats. My mother’s cousin Viya was one of our first stops every year, and her version of sweet rice was legendary. Rich, fragrant, and full of love.
This version of Fantastic Sweet Rice stays close to that memory — creamy from the milk and condensed milk, delicately spiced with cardamom, nutmeg, and cinnamon, and brightened with dried fruit for bursts of flavor. It’s comfort in every spoonful and a true celebration of Caribbean heritage and togetherness.
Ingredient Guide
- White Rice – Forms the creamy base of this Caribbean sweet rice. Use long-grain for a lighter texture or short-grain for a thicker pudding.
- Evaporated Milk – Adds richness and a signature creamy flavor.
- Whole Milk – Helps balance texture and sweetness.
- Water – Used to cook the rice evenly before adding milk.
- Salt – Brings out the flavors and balances sweetness.
- Cardamom Pods – A key spice in traditional Divali sweet rice, adding warmth and fragrance.
- Ground Ginger – Adds gentle heat and depth.
- Ground Cinnamon – For warmth and aroma; you can also use a cinnamon stick.
- Nutmeg – Grated fresh for that authentic island touch.
- Raisins – Provide sweetness and chewiness in every bite.
- Dried Cranberries – Add a tangy contrast and vibrant color.
- Cashews – Optional, but they add a delightful crunch when toasted.
- Vanilla Extract – Enhances all the flavors and ties them together.
- Sweetened Condensed Milk – The main sweetener, adding creaminess and a rich, indulgent finish.
Cooking Notes from the Kitchen
- You can replace condensed milk with sugar, honey, or raw cane sugar if you prefer.
- Fresh spices always elevate your sweet rice — try whole cardamom, a cinnamon stick, or even a slice of fresh ginger.
- The pudding will thicken as it cools, so stop cooking when it’s slightly looser than your preferred texture.
- For a vegan version, use coconut milk or almond milk and skip the condensed milk.
- Toasting the nuts before adding them enhances flavor and aroma.
Shopping Made Easy
- Most ingredients like milk, raisins, and rice are available in any supermarket.
- Check the international or South Asian aisle for cardamom pods and condensed milk.
- For the best flavor, use fresh whole spices instead of pre-ground when possible.
- Dried cranberries can be substituted with currants or chopped dates if preferred.
- Always buy unsalted raw cashews for toasting — they absorb flavor better.
Fantastic Sweet Rice (Rice Pudding)
A creamy, spiced Caribbean sweet rice pudding made with milk, cardamom, and condensed milk — rich, comforting, and perfect for festive celebrations (Divali aka Dwali and Eid al-Fitr) or cozy nights in.
Ingredients
- 1/3 cup raw cashews optional
- 1 cup white rice washed
- 1 cup evaporated milk
- 1 cup whole milk
- 1 cup water
- 3/4 teaspoon salt
- 4 cardamom pods
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon grated nutmeg divided
- 1/2 cup raisins
- 1/3 cup dried cranberries
- 1 tablespoon vanilla extract
- 1/3 cup sweetened condensed milk adjust to taste
Instructions
- Wash the rice thoroughly until the water runs clear, then set aside.
- Toast the cashews in a dry pan over medium heat for 3–5 minutes, stirring often so they don’t burn. Set aside. Using the cashews is optional, but it adds a wonderful contrasting texture to the sweet rice, which can be mushy. Any nuts and dried fruit you enjoy can be used.
- In a deep saucepan, add the washed rice and toast gently over medium-low heat for about 1 minute. May I recommend that you follow along with the video below, as much more is explained.
- Add the evaporated milk, milk, and water. Stir well, then add the cardamom pods (lightly crushed), ground ginger, cinnamon, and half the nutmeg. A cinnamon stick and a thick slice of fresh ginger can be used instead of the powdered forms.
- Raise the heat to medium and bring to a gentle boil. Add the raisins, dried cranberries, toasted cashews, and condensed milk.
- Cook for about 20 minutes, stirring frequently during the last 5 minutes to prevent sticking. Adjust sweetness and salt to taste. This is the one time I’d recommend stirring rice often as it cooks.
- Remove from heat, discard the cardamom pods, and let cool slightly before serving. The sweet rice will thicken as it cools. Top with the remaining nutmeg. Things like a bay leaf, a 2-inch piece of dried orange peel, and 5-8 cloves would all add wonderful flavor notes to this sweet rice.
- Serve warm or chilled, topped with a sprinkle of nutmeg.
Notes
What Makes Caribbean Sweet Rice Different From Other Rice Puddings?
Caribbean sweet rice is typically made with cardamom, nutmeg, and condensed milk, giving it a uniquely spiced, creamy, and tropical flavor profile compared to the plain, custard-like European versions.Can I Make Sweet Rice Without Condensed Milk?
Yes! You can sweeten your rice pudding with brown sugar, coconut sugar, or honey. Just adjust the milk ratio to keep it creamy.What Type of Rice Works Best for Sweet Rice?
Long-grain rice produces a lighter texture, while short-grain rice gives a thicker, creamier pudding. Basmati is a great choice for its aroma.How Long Does Sweet Rice Last in the Fridge?
Store leftover sweet rice in an airtight container for up to 4 days. Add a splash of milk when reheating to restore its creamy texture.Can I Serve Sweet Rice Cold?
Absolutely. Caribbean sweet rice tastes just as delicious chilled — it becomes thicker and slightly firmer, perfect for warm-weather desserts. Tried this recipe?Let us know how it was!
