Guyanese Sweet Rice Recipe (2024)

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 porridge for breakfast or dessert.

Guyanese Sweet Rice Recipe (1)

Guyanese Sweet Rice

Growing up in Guyana, I ate sweet rice all the time. Both of my grandmothers would make it. Whether you refer to it as sweet rice, kheer, pap, or rice porridge, it’s a staple in Guyanese households for breakfast, dessert, and special occasions. Learn how to make the perfect sweet rice every time with this recipe!

Why You’ll Love This Sweet Rice Recipe

  • Comforting: When served hot, sweet rice has a warm aromatic quality. It’s super filling, smells heavenly, and tastes even better!
  • Delicious: This rice pudding is enhanced with fresh spices and sweetened condensed milk for a mouthwatering treat.
  • Versatile: Eat it hot or cold, for breakfast or dessert, and add as many or as little toppings as you’d like! This recipe also has three different cooking methods so you can make it your way.

What is Sweet Rice?

Sweet rice, also called kheer, rice pap, or rice porridge, is a thick creamy rice-based dessert or breakfast food. There are variations of this sweet, simple dish across the world, including other parts of the Carribean. It is called arroz con dulce in Puerto Rico and rice porridge in Jamaica.

Table of Contents[Show All]

  • Guyanese Sweet Rice
  • Why You’ll Love This Sweet Rice Recipe
  • What is Sweet Rice?
  • Is Sweet Rice the same as Indian Kheer?
  • Ingredients for Sweet Rice
  • Choosing Spices for Sweet Rice
  • How to Make Sweet Rice
    • 1. Traditional Stove top method:
    • 2. Cooking low and slow with no stirring:
    • 3. Instant Pot:
  • Equipment
  • Storage
  • Tips for the Best Sweet Rice
  • Frequently Asked Questions
  • Guyanese Sweet Rice
    • Equipment
    • Ingredients1x2x3x
    • Instructions
    • Notes
    • Nutrition

Is Sweet Rice the same as Indian Kheer?

In Guyana, many Indo-Guyanese families call this dish kheer, like the Indian rice pudding. It is typically made for religious ceremonies and holidays, especially Diwali and Phagwah/Holi. My grandmother Evelyn, who was a devout Hindu, made sweet rice for her Poojahs and served it with puri (a deep fried roti).

In many Afro-Guyanese households this dish, with all the same ingredients and cooking instructions, is called rice pap or porridge. The word pap (not pop as some may say) has French and German origins meaning soft food and is used predominantly on the African continent to describe foods that are soft and porridge-like.

Fun fact: All of my life growing up in Guyana I thought the word was “pop” as in rice pop and really thought that people were using a hard “a” pronunciation because of creoles (a local Guyanese dialect that tends to emphasize soft vowel sounds with a hard “a”).

Ingredients for Sweet Rice

Traditionally, sweet rice is sweetened with milk and sugar. In Guyana, we use evaporated milk and/or milk powder and condensed milk when available. When I was growing up, there was limited access to fresh dairy milk unless you lived in a community where someone owned cows, so most people relied on canned milk or milk powder.

Guyanese Sweet Rice Recipe (2)
  • RiceArborioor Long Grain White Rice: For this recipe I tested a few different types of rice. I shared some of my recipe testing on instagram and quite a few of my followers suggested using arborio rice, the rice used in making risotto, for a really creamy sweet rice. That is the rice I used for this recipe but you can also used long grain white rice as a substitute. If you have the time, soak the rice overnight in 2 cups of water.
  • Water: To cook the rice.
  • Cinnamon sticks: This infuses the rice with a warm spiced flavor.
  • Whole cloves: This adds a depth of flavor and a subtle sweetness.
  • Cardamom pods: These provide a piney, fruity flavor.
  • Milk: Add evaporated milk and sweetened condensed milk to enrich the sweet rice with a creamy texture.

Optional:

  • Golden raisins:Rinse the raisins before adding them to the porridge. If you don’t, the raisins will absorb the liquid from the sweet rice.
  • Custard powder: This is a thickening agent that gives the sweet rice a pudding consistency.
  • Freshly grated nutmeg:If eating this as a breakfast porridge, I highly recommend adding this nutty, slightly sweet spice.
  • Vanilla extract/essence: This enhances the overall flavor, and makes it tastes even better as a dessert.

See recipe card for quantities.

Choosing Spices for Sweet Rice

When cooking on the stovetop, I prefer whole spices. Want to brighten up and enhance your spices? Toast them a little in the hot saucepan before adding the water. This will really bring out the flavor of the spices.

When making sweet rice in the instant pot I use ground spices because pressure cooking the whole spices increases the intensity of the flavor and makes the sweet rice very perfumed and fragrant. So to maintain the right balance between the spices and other ingredients I use ground spices

How to Make Sweet Rice

Traditionally, sweet rice is made similar to risotto. You add liquid to the rice a little at a time and cook low and slow, stirring constantly to ensure even cooking. But I am always thinking of and looking for an easier way of making traditional dishes that don’t compromise on flavor, so if you are open to trying some other methods see below.

1. Traditional Stove top method:

For the truly traditional way of cooking sweet rice, I soaked my rice in water overnight (you can also soak it for 2-4 hours if pressed for time). Soaking rice helps to break down the grain and helps to achieve that silky texture needed for sweet rice.

Then I add the rice and spices plus 2 cups of water to a saucepan on high heat, bringing it to a boil and cooking for 10 minutes. Next, add the milk and reduced the heat to medium-low. Continue to cook, stirring often until the rice is fluffy.

Then add an additional cup of water as the mixture thickens. You can add small amounts of water throughout until the rice is cooked and a creamy consistency is achieved. This will take between 30 to 40 minutes of slow cooking and stirring constantly.

2. Cooking low and slow with no stirring:

For the next method, I tried cooking my sweet rice the way I cook stovetop rice. Add 3 cups of water and spices to a saucepan and bring it to a roaring boil. Then added the soaked rice (drained and rinsed).

Immediately after that, reduce the heat to low, cover, and let the rice cook. After 30 minutes the rice will be completely velvety. Then add milk and continue to cook on low for an additional 10 minutes, stirring only once or twice in between.

It was delicious without as much work as the traditional method.

3. Instant Pot:

For an even more hands-free method, add water, ground spices, and the soaked rice (drained and rinsed) to an instant pot and pressure cook it for 20 minutes. Allow it to sit until the pressure naturally releases.

Then add the milk. During one of the tests for the instant pot recipe, I added the milk, rice, and all of the spices and pressure cooked for 20 minutes. Although this method created a tasty sweet rice, the rice did not get as silky and the texture was a bit gummy.

Guyanese Sweet Rice Recipe (3)

Substitutions & Variations

  • Consistency: In some families it is thick and pudding like while in other families it may be loose and runny. This really just depends on your preference and there is no right or wrong way to eat sweet rice. As long as it is tasty, enjoy it however you like.
  • Rice: In Guyana, my family used “fine” rice to make sweet rice. Fine rice is broken rice grains left over from the milling process. It is sold at a discounted price and is often used for large gatherings. Whenever my late grandmother made sweet rice (called Kheer by her side of the family) she used fine rice. Whenever my grandmother Inez made sweet rice we called it rice pap or rice porridge. For rice pap or porridge Granny Inez used regular long grain rice.
  • Dairy-Free Sweet Rice: I made a vegan version of this recipe for my children by using coconut milk. In one recipe I used evaporated coconut milk, sweetened condensed coconut milk, and topped it off with coconut cream. They loved it but it was a bit too sweet. In another version, I used coconut milk, coconut cream, and coconut sugar to taste and this version was the clear winner. I love experimenting and converting traditional dishes into wholesome dairy dishes.
  • More Toppings: You can add chopped maraschino cherries or chopped nuts (sliced almonds or pistachios).
Guyanese Sweet Rice Recipe (4)

Equipment

  • Saucepan: Use this to cook the sweet rice.

Storage

Store leftover sweet rice in an airtight container in the fridge for up to 4 days. To reheat, warm it up over low heat or place it in the microwave. As the porridge cools, it will thicken so you may need to add a splash of milk and stir.

Tips for the Best Sweet Rice

  • Soak the rice overnight before cooking. I soaked my rice overnight before making the sweet rice but you can soak it for 2-4 hours if pressed for time. If you don’t soak your rice you can still make good sweet rice, it will just take a longer cooking time.
  • Remember to rinse the rice in order to remove residual starch. If you don’t, the sweet rice will be sticky.
  • Be patient. Raising the heat to high will not speed up the cooking process. Instead, it will cause the rice to stick to the bottom of the pan and burn.
  • If you want to add maraschino cherries but don’t want the red/pink hue to bleed into the mixture, soak the cherries in water before adding them to the sweet rice. Alternatively, if you want to add color to the porridge, add some of the juice to the pot.
Guyanese Sweet Rice Recipe (5)

Frequently Asked Questions

What is sweet rice made of?

Traditional sweet rice is made with long grain white rice, milk, and sugar.

What can I serve with sweet rice?

You enjoy sweet rice as is, with added spices, fruit toppings, and nuts. You can also eat it with puri or gurumba, a mango dessert.

Is sweet rice good for you?

This is an indulgent treat that is not meant to be eaten on a daily basis.

Guyanese Sweet Rice Recipe (6)

Guyanese Sweet Rice

Althea Brown

Guyanese Sweet Rice Recipe (7)

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 porridge for breakfast or dessert.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6 servings

Calories 228

Course Dessert/Breakfast

Equipment

  • Saucepan

  • Instant Pot Optional

Ingredients

  • 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

Optional:

  • 1/4 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
  • 1/2 teaspoon of 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

  • 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

Instant Pot Method

  • Add water, spices and raisins to the instant pot.

  • Then seal and pressure cook on high for 20 minutes.

  • Then allow 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 rest for another 5 minutes, then serve warm and enjoy.

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

Calories: 228kcalCarbohydrates: 51gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 10mgSodium: 28mgPotassium: 180mgFiber: 3gSugar: 6gVitamin A: 16IUVitamin C: 1mgCalcium: 64mgIron: 1mg

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The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.

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Guyanese Sweet Rice Recipe (2024)

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