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5 from 3 votes

Guyanese Sweet Rice: Traditional Stove Top

A rich and creamy rice pudding or porridge eaten as a dessert or for breakfast
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert/Breakfast
Cuisine: Guyanese
Servings: 4 -6 servings
Author: Althea Brown


  • 1 cup of Rice Arborio or Long grain white rice preferred, soaked over night in 2 cups of water
  • 4 cups of water
  • 2 Cinnamon Sticks
  • 1 teaspoon of whole cloves
  • 4 Cardamom pods
  • 1 can of evaporated milk
  • 1 can of condensed milk


  • ¼ cup of golden raisins rinsed
  • 1 tablespoon of custard powder
  • 1 teaspoon of freshly grated nutmeg optional and preferably if eating as porridge for breakfast
  • ½ teaspoon of vanilla extract/essence


  • Add water and spices to a sauce pan and bring to a rapid boil on high heat
  • Next drain and rinse the soaked rice, then add rice and raisins (if using) to 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 sauce pan with the rice and mix together well
  • Continue to cook on low for another 10 minutes or until it reaches your desired thickness, stirring often to prevent burning or sticking
  • Serve warm and enjoy


For a more dairy free and wholesome sweet rice consider substituting the evaporated and condensed milks with coconut milk and coconut cream and sweetening with coconut sugar.
For that option use 1 cup of coconut milk, ½ cup of coconut cream and ½ 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.