Salvadoran Sweet Rice Pudding with Cinnamon and Coconut

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 recipe, 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

1. 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.
2. 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.
3. 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.