A fragrant Maldivian rice pudding made with short-grain rice, coconut milk, palm sugar, and cardamom, slow-cooked to a thick, creamy consistency.
Ingredients
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1 cup short-grain rice, washed
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500ml coconut milk
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200ml water
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1 cup palm sugar or jaggery
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4 cardamom pods, crushed
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1 cinnamon stick
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1 tbsp ghee
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2 tbsp desiccated coconut, toasted
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Pinch of salt
Instructions
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1
Cook rice in water until almost done but still slightly firm. Drain any excess water.
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2
Add coconut milk to the rice with crushed cardamom and cinnamon stick. Stir over low heat.
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3
Add palm sugar and stir until dissolved. Continue cooking on low heat, stirring frequently to prevent sticking.
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4
Cook for twenty minutes until the pudding is very thick and creamy, and the rice is completely soft.
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5
Remove cinnamon stick. Stir in ghee for richness and a glossy finish.
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6
Serve in bowls topped with toasted desiccated coconut. Can be eaten warm or chilled.
Did You Know?
During Eid celebrations, Maldivian families compete to make the thickest, most flavorful Handulu Bondibai to share with the entire neighborhood.