Salvadoran Sweet Rice Pudding with Cinnamon and Coconut
A creamy, comforting dessert made with tender rice simmered in coconut milk, sweetened with brown sugar, and spiced with warm cinnamon. This latin american-inspired desserts ready in about 45 minutes layers long grain white rice, water, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup long grain white rice
- 2 cups water
- 2 cups coconut milk
- 3/4 cup packed brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 cup raisins (optional)
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups water and 1/4 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed.
- Step 2: Stir in 2 cups coconut milk, 3/4 cup packed brown sugar, 1 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Cook uncovered over medium-low heat, stirring frequently, for 20-25 minutes until the mixture thickens to a creamy consistency.
- Step 3: Remove from heat and stir in 1 tsp vanilla extract and 1/4 cup raisins if using. Let cool slightly before serving warm or chilled, garnished with a sprinkle of extra cinnamon if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Salvadoran Sweet Rice Pudding with Cinnamon and Coconut take to make?
Total time is about 45 minutes (5 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Salvadoran Sweet Rice Pudding with Cinnamon and Coconut?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Salvadoran Sweet Rice Pudding with Cinnamon and Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Salvadoran Sweet Rice Pudding with Cinnamon and Coconut for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Salvadoran Sweet Rice Pudding with Cinnamon and Coconut?
Latin American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
