Dessert
Jamaican Rice Pudding with Coconut Milk and Spices
About this dish
This Jamaican-style rice pudding is a creamy, comforting dessert infused with rich coconut milk and warm spices like cinnamon, nutmeg, and allspice. Tender grains of rice meld with sweetened condensed milk and a touch of vanilla, resulting in a luscious pudding that's a beloved treat across the Caribbean.
Ingredients
UK and US measurements are both included for every recipe.
white rice
grain180 g
Imperial measurement: 1 cup
water
liquid480 mL
Imperial measurement: 2 cups
cinnamon stick
spice1
freshly grated nutmeg
spice1/2 tsp
Imperial measurement: 1/2 teaspoon
allspice
spice1/4 tsp
Imperial measurement: 1/4 teaspoon
salt
seasoning1/4 tsp
Imperial measurement: 1/4 teaspoon
coconut milk
liquid400 mL
Imperial measurement: 1 can (13.5 oz)
sweetened condensed milk
dairy200 mL
Imperial measurement: 3/4 cup
vanilla extract
seasoning1 tsp
Imperial measurement: 1 teaspoon
milk
dairy120 mL
Imperial measurement: 1/2 cup
golden raisins
fruit60 g
Imperial measurement: 1/3 cup
ground cinnamon, for garnish
spiceas needed
Method
Cook the rice in water with spices
15 minutesIn a medium saucepan, combine the rice, water, cinnamon stick, grated nutmeg, allspice, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and most of the water is absorbed. Remove the cinnamon stick.
Add the coconut milk and simmer
20 minutesPour in the coconut milk and stir well. Bring the pudding to a gentle simmer over medium heat, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally to prevent sticking. The rice will continue to soften and the mixture thicken.
Stir in condensed milk, vanilla, and milk
10 minutesAdd the sweetened condensed milk, vanilla extract, and whole milk. Stir continuously until everything is well combined. If using golden raisins, add them now. Simmer for another 8–10 minutes, stirring often, until the pudding reaches a thick, creamy consistency.
Adjust consistency and cool
10 minutesIf the pudding seems too thick, add a splash of milk or water to loosen. Taste and adjust sweetness or spices. Remove from heat; the pudding will continue to thicken as it cools. Let it sit for 10 minutes before serving warm or at room temperature.
Serve with garnish
Spoon into bowls and garnish with a light dusting of ground cinnamon or a sprinkle of fresh nutmeg if desired.
Equipment
- medium saucepan
- wooden spoon
- measuring cups
- measuring spoons
- grater for nutmeg
Nutrition facts
Tips
- Stir the pudding frequently while it simmers to prevent the rice from sticking to the bottom of the pan, using a heavy-bottomed saucepan helps distribute heat evenly.
- For a dairy-free version, substitute the whole milk with another can of light coconut milk or oat milk, the pudding will still be plenty creamy and flavorful., Japanese or sushi rice works well too, it breaks down a bit more and creates an even thicker, more porridge-like texture, which some Jamaicans prefer.
- If you want a stronger spice kick, add a tiny thumb of fresh ginger sliced in with the cinnamon stick and remove it after the first simmer.
Serving suggestions
- Serve warm, topped with toasted coconut flakes and a drizzle of maple syrup.
- Chill overnight for a cold pudding, then top with fresh mango cubes and a squeeze of lime.
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Recipe by
Aaliyah Campbell
Specialises in Jamaican cuisineAaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.
Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.