Today is a day of celebration after the most important day in the Muslim calendar, the day of Arafat, where pilgrims gather at one place and pray.
So on this special occasion, let’s begin with an all-time favourite Maldivian dessert called bondibaiy, which is a sticky pudding, made with either rice, sago, breadfruit or barley. Bondibaiy is a dish that Maldivians’ usually prepare for special occasions, be it for Eid, or the birth of a child, this dessert is loved by Maldivians young and old, so here goes my first recipe on how to make bondibaiy with rice.
1 cup Basmati rice (washed a few times)
1 and 1/2 cups water
1 and 1/2 cups sugar
1tsp ground cardamom
1tsp ground cinnamon
1/4 cup coconut milk powder mixed with 1/4 cup hot water
Pandan leaves, 3 pieces about 2 inches long
2 tablespoons jasmine flower water (optional)
extra coconut milk to serve (optional)
- Add the washed rice and 1 and 1/2 cups of water to a pot and soak for 5 minutes.
- Add the pandan leaves, and on medium high heat bring the rice to the boil.
- Once it comes to the boil, reduce the heat to low to simmer, stirring occasionally.
- When the rice is 3/4 cooked, and there’s still a little bit of bite to it, stir in the sugar, cinnamon and cardamom until dissolved. Keep stirring until the pudding becomes thick and sticky.
- Add the coconut milk and the jasmine flower water (optional)
- Mix well and take off heat.
- Serve with extra coconut milk (optional).