Guyanese Sweet Rice

Guyanese Sweet Rice

This Guyanese sweet rice recipe is a rich, creamy rice pudding (also known as kheer) simmered on the stove with warm spices and milk. Enjoy this delicious dish as a dessert. It is best served cold so allow time for it to chill before serving.

Course Dessert/Breakfast

Cuisine Guyanese

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Prep Time 10

Cook Time 40

Total Time 50

Servings -6 servings

Calories 228kcal

Author Althea Brown

Equipment

Saucepan
Instant Pot Optional

Ingredients

1 cup White Rice soaked over night in 2 cups of water
4 cups water
2 Cinnamon Sticks
1 teaspoon whole cloves
4 Cardamom pods
1 can evaporated milk
1 can condensed milk

Optional:

1/4 cup golden raisins rinsed
1 tablespoon custard powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract/essence

Instructions

Traditional Stove Top Method

Add water and spices to a sauce pan and bring to a rapid boil on high heat. Then drain and rinse the soaked rice. Add the rice and raisins (if using) to the boiling boiling water
Continue to boil for 10 minutes then reduce heat to low, cover and let simmer for 20 minutes without stirring.
Next, if using custard powder, dissolve the custard powder into the evaporated milk ensuring that there are no lumps. Then add evaporated milk, condensed milk and vanilla extract (essence) to the saucepan with the rice and stir to combine.
Continue to cook on low for another 10 minutes or until it reaches your desired thickness, stirring often to prevent burning or sticking.
You may remove the spices before letting it rest in the fridge over night and then serving cold.

Instant Pot Method

Add water, spices and raisins to the instant pot.
Then seal and pressure cook on high for 20 minutes.
Then if time allows to pressure down through a natural release this takes about 10 minutes.
Next if using custard powder, dissolve the custard powder in the evaporated milk ensuring there are no lumps. Then add the evaporated milk, condensed milk, vanilla essence/extract and raisins (if using) to the instant pot and mix together well.
Next put the instant pot in sauté mode and cook for 5 minutes, stirring constantly to avoid burning.
Then turn the instant pot off, let cool down completely and chill in the refrigerator before serving cold.

Notes

For the Instant Pot Method: You may also add everything to the instant pot all at once. If you prefer this method, increase the water to 4 cups and mix everything together well. Then seal up and pressure cook on high for 20 minutes. Then allow for a natural release which takes about 10 minutes. After the pressure releases, open the instant pot and mix together well. Rice should be soft and fluffy and the consistency will be creamy and pudding-like.

Ingredients for Instant Pot Method:

1 cup of Long grain white rice preferred, soaked overnight in 2 cups of water
4 cups of water
½ teaspoon of cinnamon
1 teaspoon of cardamom powder
1 teaspoon of freshly grated nutmeg (optional and preferably if eating as porridge for breakfast)
¼ teaspoon of ground cloves
1 can of evaporated milk
1 can of condensed milk

Optional

¼ cup of golden raisins, rinsed
1 tablespoon of custard powder
½ teaspoon of vanilla extract/essence

For Dairy-Free Sweet Rice: For a more dairy-free and wholesome sweet rice consider substituting the evaporated and condensed milks with coconut milk and coconut cream and sweetening it with coconut sugar.

For that option use 1 cup of coconut milk, 1/2 cup of coconut cream, and 1/2 cup of coconut sugar. The sweet rice will have a darker color because of the coconut sugar but it is just as delicious.

Add the coconut milk and coconut sugar at the same point in the recipe where you would add the evaporated and condensed milk but mix in the coconut cream at the very end.

Nutrition