Dessert
Bondibaiy (festive cardamom rice pudding)
- Preparation time
- 45 min
- Servings
- 4 servings
Ingredients
- Rice — to buy150 g
- Coconut milk — to buy400 ml
- Milk — to buy300 ml
- Sugar — to buy80 g
- Cardamom — to buy4 pods (crushed)
- Cinnamon — to buy1 stick
- Clove — to buy3
- Raisins — to buy40 g
- Salt — to buy1 pinch
Preparation
Rinse the rice in clean water until the water runs almost clear, then drain.
In a heavy-bottomed saucepan, pour in the coconut milk, milk, crushed cardamom pods, cinnamon stick, cloves and a pinch of salt.
Gently bring to a simmer over medium heat, without boiling hard, to infuse the spices for 5 minutes.
Add the rinsed rice, lower the heat and cook for 25 to 30 minutes, stirring frequently with a wooden spoon to stop the rice catching on the bottom.
Once the rice is tender and the mixture has thickened to a creamy texture, add the sugar and raisins.
Continue cooking for 5 minutes, stirring, until the sugar has fully dissolved and the raisins have plumped up.
Remove from the heat and discard the cinnamon stick and cloves.
Serve warm or cold, in small bowls, optionally sprinkled with grated coconut — this is the dessert for special occasions in the Maldives.