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Sylheti Rice Pudding

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Recipes for dessert | Cuisine of Sylhet

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schedulePrep 0 min local_fire_departmentCook 0 min groups6 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4587507

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #recipes for dessert #recipes for pudding #recipes for rice pudding #recipes using cardamom #recipes using coconut #recipes using milk #recipes using sugar #recipes with images #south asian #sylheti
Dessert

Ingredients

Scale
  • 1 cup rice
  • 1 cup milk (optional)
  • 1 cup sugar
  • 1 teaspoon cardamom powder
  • ½ cup coconut cubes
  • ¼ cup raisins
  • Ghee for greasing

Directions

  1. Wash the rice and soak it in water for 30 minutes. Drain and set aside.
  2. In a large, heavy-bottomed pot, bring the milk (if using) to a boil.
  3. Add the soaked rice and simmer over low heat, stirring constantly, until the rice is cooked and the mixture thickens. This may take about 1 hour.
  4. Add sugar and cardamom powder, and continue to cook for another 10–15 minutes until the sugar is fully dissolved and the pudding thickens further.
  5. Stir in the grated coconut and raisins.
  6. Remove from heat.
  7. Grease a serving dish with ghee and transfer the rice pudding to the dish.
  8. Allow it to cool and set.
  9. Serve chilled and enjoy.

Notes

Traditionally this dish used to be served in banana leaves.

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