Fantastic Sweet Rice (Rice Pudding)

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.