Bondibaiy (Rice Pudding) – A Sticky Affair

Happy Eid! Yet again. A celebration of food, family, and friends. I started my food blogging journey on Eid two years ago, with a very traditional Maldivian dessert, Bondibaiy (rice pudding).

My food blogging journey would not have started without the help of my daughter, Rubina. She encouraged me to start this humble journey to share my cooking and recipes. I cannot thank her enough for the support throughout this journey along with my other daughter Rooya’s support from afar and with the support of a few close friends who always enjoyed my cooking. So this was how, with just a handful of followers I started my Instagram and food blogging.

Two years on, the love of food still continues. I enjoy the cooking process, it’s very therapeutic. But slowly I started enjoying and learning the styling process too and taking photos. It’s a learning progress. I would like to thank each and everyone of you for following my food journey and sticking it out with me like the grains of this sticky rice pudding.

Bondibaiy (rice pudding) is a sweet and delicious pudding made with hints of cinnamon, cardamom and coconut milk. We usually cook this for special occasions, be it for Eid or the birth of a child, this dessert is loved by Maldivians young and old. Maldivian desserts are usually on the sweeter side. So if you prefer less sweet, feel free to reduce the amount of sugar, I have reduced the sugar in this recipe compared to the very first recipe.

So here’s the recipe, hope you enjoy it!

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Ingredients

  • 1 cup basmati rice (washed and rinsed a few times)
  • 2 cups water
  • 2x10cm Pandan leaves
  • 1 and 1/4 cups granulated white sugar
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/4 cup coconut milk powder dissolved in 1/4 cup hot water or use freshly squeezed coconut milk
  • 2 tablespoon jasmine flower water (optional)
  • Extra coconut milk to serve (optional)

Method

  1. Place the washed and rinsed rice in a medium sized pot, add the water and soak for 5 to 10 minutes.
  2. Add the Pandan leaves and on a medium high heat bring the rice to a boil.
  3. Once the rice comes to a boil, reduce the heat and simmer the rice stirring occasionally.
  4. When the rice is 3/4 cooked and with a slight bite to it, add the sugar, cinnamon and cardamom.
  5. Keep stirring continuously until thick and sticky.
  6. Add the coconut milk and jasmine flower water if using.
  7. Mix well and cook for a minute or so and take off heat.
  8. Distribute into decorative small dishes or one large dish and serve with extra coconut milk if desired.

If you make the recipe please share it by tagging @nattulicious on Instagram. Please leave a comment too if you like the recipe, I would love to hear from you.

2 Comments Add yours

  1. Eva says:

    I loved the recipe! Thank you!

    Liked by 1 person

    1. nattulicious says:

      So happy you loved the recipe, thank you Eva.

      Like

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