Trinidad Sweet Rice

Trinidad sweet rice is a creamy, spiced rice pudding that’s both simple and rich in tradition. Made by simmering rice in sweetened milk and spices, it’s a dish that shows up across Trini homes for everyday enjoyment and special occasions alike. But beyond the taste, sweet rice carries cultural meaning—shaped by both West African and East Indian heritage brought to Trinidad generations ago.

  

Today I'm teaching you how to make Trinidad sweet rice which is a sweet and milky rice dessert. This sweet, creamy, and mildly tangy rice treat originated in Senegal and Gambia. From there, enslaved West Africans brought it to the Caribbean and American South. I also encourage you to follow the story through the original dish thiakry from West Africa and southern rice pudding from the United States.

 

Where did sweet rice come from?

Trinidad sweet rice is more than just a dessert—it’s a reflection of the island’s layered history and blended cultures. This creamy rice pudding, simmered with milk and warm spices, has roots in both West African and East Indian culinary traditions.

From West Africa, we see its connection to thiakry, a dish made with millet, dairy, and spices, originating in Senegal and Gambia. Enslaved Africans brought this food tradition across the Atlantic, and in Trinidad, rice often replaced millet as a more accessible grain. The result was a locally adapted version that kept the comforting sweetness and spice of the original.

At the same time, East Indian indentured laborers introduced their version of rice pudding—kheer—to the island in the 19th century. This dessert is also made by simmering rice in milk with spices like cardamom and sometimes includes nuts or raisins. Among Indo-Trinidadian families, sweet rice became a staple offering for Diwali, Eid, and religious prayers, symbolizing devotion, sharing, and abundance.

Over the years, these culinary paths merged, and what we know today as Trinidad sweet rice continues to be enjoyed across communities—served at celebrations, after spicy meals, or simply as a nostalgic treat.

Key Ingredients for Trinidad Sweet Rice (and Substitutions)

This is a simple recipe using common ingredients. This dessert was usually served after eating spicy dishes to temper the palate.

  

• Uncooked rice: Long grain white rice is common, but jasmine or basmati rice also work well.
• Condensed milk: Regular or coconut-flavored for extra richness.
• Milk: Whole, evaporated, or coconut milk—use what you prefer for creaminess.
• Nutmeg: Freshly grated or ground.
• Ginger: Optional, but adds warmth.
• Cinnamon sticks: Or ground cinnamon (adjust quantity).
• Bay leaf, aniseed, and cardamom seeds for that classic spiced flavor.

Equipment:

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• Deep pot - A large dutch oven pot or just make sure that the pot is a really good nonstick one.
• Hand grater.
• Wooden spoon.

How to make sweet rice

1. In a deep pot, bring water to a boil with cinnamon sticks, aniseed, ginger, bay leaf, and cardamom.
   
   
   
   
   
2. Rinse the rice several times, then add to the boiling water.
3. Let boil briefly, then reduce heat and simmer until the rice is tender (about 15 minutes).
4. If needed, add more water to prevent the pot from drying out.
5. Once rice is soft and most water absorbed, stir in your milk of choice and simmer gently. Stir occasionally to avoid sticking.
   
   
   
   
   
6. Remove cinnamon sticks, bay leaf, and any whole spices.
7. Stir in sweetened condensed milk to taste. Add raisins if using.
   
   
   
   
   
8. Serve warm, chilled, or at room temperature.

Best Toppings for Sweet Rice (Add Flavor + Color)

Sweet rice is delicious on its own but even better with toppings:

• Nuts (chopped almonds, pistachios)
• Dried fruit (raisins, cranberries, cherries)
• Coconut flakes
• Mini marshmallows or chocolate chips
• Fresh fruit (mango, strawberries, raspberries, blueberries)
• Cinnamon sugar

These add texture, flavor, and visual appeal.

How to store and reheat leftovers

Store leftovers in an airtight container in the fridge for up to five days. To reheat, warm on the stove with a splash of milk to loosen the consistency or microwave gently.

Tips and Variations

• For a thicker pudding, simmer longer to reduce more liquid.
• For a looser texture, add extra milk after thickening.
• Brown rice or brown sugar will change the color and add deeper flavor.

Substitutions

• Milk - Whole milk can be substituted for evaporated, coconut, oats, or almond milk. Any milk that is nice and full.
• Spices - If you don't have fresh spices you can use powders.
• Rice - already have cooked rice and what to use that? You can for sure. Add the rice, enough milk to just cover the rice (for example 2 cups cooked rice and just about 2 cups milk), and spices to your pot. Simmer on medium-low heat till it thickens.

  

More sweet Trini desserts

• Cassava pone
• Trinidad sweet bread
• Orange rum cake

This recipe was originally developed for a Black History Month Virtual Potluck, honoring how African foodways—like thiakry—traveled through the Middle Passage and shaped Caribbean cooking.

Share these recipes with your friends and loved ones and follow each participant by using the hashtag #BHMVP2023 on Instagram.