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Overview

Haitian Rice Pudding

Diri ak Let, Haitian Riz au Lait, Coconut Rice Pudding

This haitian rice pudding recipe simmers rice in coconut milk and evaporated milk with cinnamon, star anise, nutmeg and raisins until thick and creamy, then chills it and dusts it with cinnamon. One serving is about 217 g.

Rice pudding came to Haiti through French colonial cooking, where riz au lait was a nursery dessert — but Haitian kitchens rebuilt it with the island's own larder: coconut milk in place of much of the dairy, and the warm spice trio of cinnamon, nutmeg and star anise that also perfumes chokola. It is served at family meals, warm in the cool mountain evenings and chilled on hot days, always dusted with cinnamon.

Pairs well with: A cup of Haitian coffee or a glass of cold passion fruit juice

Provenance

Haiti flag Haiti

Haitian Home Dessert

Latin America & Caribbean

Time Dedication

55m

10m prep • 45m cook

Batch Yield

6 Servings

393 kcal per serving

1 serving ≈ 217 g

Technical Skill

Easy

Easy (One Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Family dessert, festive gatherings, afternoon snack Cost: Low — about $1 per serving at home
Tags: Rice Sweet Rich Vegetarian Gluten-free
A square bowl of creamy rice pudding dusted with ground cinnamon

Haitian Home Dessert

Photo: Juan Emilio Prades Bel, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1 per serving at home (USD)

A good Haitian rice pudding is thick and creamy with distinct soft grains and plump raisins, never stiff or gluey.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 55m
P

Prep Stage: Rinse and Measure

10 Mins • Measuring

Rinse the rice in cold water until the water runs almost clear, then drain it. Shake the coconut milk can well and measure it with the evaporated milk, water and sugar. Set the cinnamon sticks, star anise, raisins, vanilla and lime zest beside the stove.

Maestro Tip: Rinsing keeps the pudding creamy instead of gluey — the starch you want comes from slow cooking, not from dusty rice.

  1. 1

    Rinse the Rice

    5 Mins Room temperature, about 20°C (68°F)

    Put the rice in a bowl, cover with cold water and swirl it with your hand. Drain and repeat until the water runs almost clear, then drain well.

    Rinsing keeps the pudding creamy instead of gluey — the starch you want comes from slow cooking, not from dusty rice.

    Done when: The rinse water is nearly clear and the rice is drained.

  2. 2

    Cook the Rice in Water with Spices

    18 Mins Medium heat, simmer ~95°C (203°F)

    Put the rinsed rice, water, cinnamon sticks, star anise, lime zest and salt in a heavy pot. Bring to a boil, then lower the heat and simmer, stirring now and then, for about 18 minutes until the rice is tender and most of the water is gone.

    Stir from the bottom so the rice does not catch — a heavy pot spreads the heat evenly.

    Done when: The rice is soft and the water is nearly all absorbed.

  3. 3

    Add the Coconut and Evaporated Milks

    5 Mins Medium heat, simmer ~90°C (194°F)

    Pour in the coconut milk and evaporated milk. Stir well and bring back to a gentle simmer, scraping the bottom of the pot as you go.

    Add the milk slowly so the pot keeps simmering instead of cooling down.

    Done when: The mixture is creamy and gently bubbling, not boiling hard.

  4. 4

    Simmer Until Thick with Sugar and Raisins

    22 Mins Low heat, gentle simmer ~85°C (185°F)

    Simmer on low heat for about 20 minutes, stirring every few minutes, until the pudding is thick and the rice is completely soft. Stir in the sugar and raisins for the last 5 minutes, then take the pot off the heat.

    The pudding thickens as it cools, so stop while it still looks a little loose.

    Done when: The pudding coats the spoon and the grains are soft all the way through.

  5. 5

    Finish with Vanilla and Cinnamon

    5 Mins Off the heat (cooling, ~70°C / 158°F)

    Fish out the cinnamon sticks and star anise and stir in the vanilla. Spoon the pudding into bowls and dust the top with ground cinnamon. Serve warm, or cover and chill for at least 2 hours to serve cold.

    Cover the surface with cling film while it cools so no skin forms.

    Done when: The pudding is glossy, creamy, and dusted with cinnamon.

Finishing Touches & Plating

Take the pot off the heat when the pudding still looks a little loose — it thickens as it cools. Stir in the vanilla and lime zest, spoon into bowls, and dust with ground cinnamon. Serve warm, or cover and chill for at least 2 hours to serve cold.

Nutritional Physiology & Benefits

Nutrition

Energy

393

kcal / serving

Protein

7g

Complete AA

Carbs

51g

Complex

Fats

19g

Healthy

Per serving (6 servings · 1 serving ≈ 217 g)
Energy393 kcal
Protein7 g
Carbohydrates51 g
Fat19 g
Fibre2.5 g
Sugar22.9 g
Sodium120 mg
Per 100g
Energy181 kcal
Protein3.1 g
Carbohydrates23.5 g
Fat8.9 g
Fibre1.2 g
Sugar10.6 g
Sodium55 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Calcium and vitamin B12 (evaporated milk), vitamin B1 (rice), iron (raisins), vitamin E (coconut).

Gentle, Steady Energy

Rice and coconut milk give slow carbs with a little protein, so a bowl of this pudding satisfies without the crash of a sugary snack.

Coconut Instead of Cream

Coconut milk gives the pudding its richness with no cream and no butter — just rice, milk and spice.

Warm and Soothing

Served warm, the soft pudding is easy on the stomach and a comforting end to a meal, especially on a cold evening.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Haitian Coffee

A bitter black coffee balances the pudding's sweetness and coconut richness, and the coffee's warmth matches the cinnamon.

More Pairings

Fresh Mango

Sliced mango cuts through the richness with acidity and freshness, and its colour brightens the bowl.

Sides

Haitian Bread

A piece of plain Haitian bread turns the pudding into a proper afternoon snack, with something to scoop with.

Full Menus

After a Spicy Meal

The cool, milky pudding calms the palate after chillies and rich sauces, which is why it so often closes a Haitian meal.

Complete menu

Serve Haitian rice pudding chilled after griot or poulet en sauce, with Haitian coffee, and finish the meal with fresh mango.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Very Sugary Drinks

The pudding is already sweet, so a sugary soda on the side adds a lot of sugar at once — water, coffee or unsweetened tea suits it better. This is general guidance, not medical advice.

Leaving It Out for Hours

Milk and coconut puddings spoil quickly at room temperature; chill leftovers within 2 hours and do not leave a bowl out all afternoon.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA comforting snack or dessert — sweet, creamy and easy to enjoy.
  • ChildrenVery suitable; soft, mild and easy to eat. Keep the portion small and the raisins soft.
  • ElderlyExcellent — soft, warm and easy to chew and digest.
  • Pregnant womenGenerally suitable in a small portion; the milk adds calcium. Keep the sugar in mind.
  • Breastfeeding womenGenerally suitable; the milk and rice give gentle energy.
  • AthletesA useful post-training snack — carbs plus a little protein for recovery.
  • Weight gainA good choice — take a generous bowl with an extra sprinkle of cinnamon.
  • Weight lossA good choice in a small bowl — the pudding is filling; skip the extra sugar on top.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe rice, sugar and raisins are all sources of sugar — keep the bowl small and ask your clinician about portion size.
  • High blood pressureMost of the sodium comes from the pinch of salt; keep it small. Ask your clinician about a suitable portion.
  • Kidney diseaseLimit the portion (potassium and phosphorus from milk and coconut); ask your clinician about portion size.
  • GoutEat occasionally and in smaller portions — the dish is sweet and rich.
  • Stomach issuesUsually gentle and soothing; eat it warm rather than ice-cold if your stomach is sensitive.
  • Cardiovascular diseaseKeep the bowl modest — the dish is high in sugar and saturated fat.
  • Fatty liverKeep the portion small and skip the extra sugar on top.
  • Food allergiesContains milk and coconut (tree nut family for some people). Naturally gluten-free — just check any bread served alongside for wheat.
  • Special therapeutic dietsIf you follow a prescribed low-sugar or low-sodium diet, use less sugar and salt, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly, cover the surface with cling film to stop a skin forming, and store in an airtight container.
In the fridge
3 days.
In the freezer
Up to 1 month, though the texture turns slightly grainy.
How to reheat
Warm gently in a pan over low heat with a splash of milk, stirring, until hot; reheat to 74°C (165°F).
Freezing recommended
Yes, but the texture is best fresh from the fridge.
Signs it has spoiled
Sour smell, curdled look, or mould on the surface.

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