Trinidad Sweet Rice

A “Trini” Adventure (A Habitat for Humanity project in Trinidad)

As a chef, it is always interesting to try the foods of other cultures. I enjoy the more unconventional methods of experiencing the cuisine of other countries and by participating in Habitat for Humanity projects around the world, I have an opportunity to live and eat with the local community rather than the conventional resort or restaurant offerings.

The next Habitat for Humanity trip that my husband and I have planned is a project in Trinidad.

In preparation for any of these trips, we do lots of research into the history of the area and of course lots of investigation of the local cuisine.  Trinidad has a blend of many influences which include Indian, Chinese, Creole, Lebanese and African. Some of the additional influencers regarding their food can be found on the following link:  (Trinidad and Tobago information link)

We look forward to trying dishes such as callaloo (soup), pelau (rice dish), bake (fried bread) and roti (curry dish).  As I am also a pastry chef, my research will naturally encompass the sweets of Trinidad and Tobago.  Curiosities such as toolum, shaddock candy, tamarind balls, pawpaw balls, and rice desserts were highlighted in my study of Trinidad’s desserts.  After reviewing my pantry supplies, I decided that I would attempt the Trinidad version of rice pudding called “sweet rice”. The recipe was unusual in that it called for two types of milk that are not typically used in the traditional English rice puddings; evaporated milk and sweetened condensed milk.

Trinidad Sweet Rice:

This will make approximately 4 – 6 servings

Ingredients:

Water                                                 1 ½ cups

White rice                                           3/4 cup

Evaporated milk                                  1 tin (approximately 370 ml)

Sweetened condensed milk               1 tin (300 g)

Cinnamon stick                                   1 stick

Vanilla                                                1 tsp., or more to taste

Raisins                                               2 – 4 Tbsp.

 

METHOD:

 

  1. Put the rice and the water in a pot and bring to a boil.  Turn down the heat, cover, and simmer the rice until it is soft (approximately 20 minutes until water is absorbed).
  2. Add evaporated milk, condensed milk, and the cinnamon stick to the pot.
  3. Cook over medium heat, (stirring to prevent burning) until the mixture has thickened to a custard similar to a pudding.
  4. Add raisins and vanilla and remove from heat.
  5. Serve warm or cold.

Trinidad Sweet Rice

 

The resulting rice pudding was quite delicious, albeit too sweet for my taste.  I prefer the old fashioned baked rice pudding made with leftover rice, milk, sugar, butter and vanilla bean.

I look forward to trying the many savory and spicy dishes of Trinidad during this Habitat for Humanity project, as well as enjoying some of the desserts and sweets that may come my way.

 

Posted in Desserts

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10 Responses to “Trinidad Sweet Rice”

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  8. megan says:

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    [...]Trinidad Sweet Rice | UrbnSpice[...]…

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