Jaggery-Sweetened Rice Pudding

A traditional Bengali dessert with short-grain rice simmered in milk with jaggery and cardamom for deep caramel notes.

Cuisine: Indian

Category: Indian

Prep: 10 minutes. Cook: 45 minutes.

Serves 2.

Ingredients

• 1/2 cup short-grain rice
• 2 cups water
• 2 cups whole milk
• 1/4 cup jaggery
• 1/2 tsp ground cardamom
• 2 tbsp cashews
• 1 tbsp ghee

Instructions

1. Step 1: Rinse 1/2 cup short-grain rice under cold water until the water runs clear, then drain.
2. Step 2: In a medium saucepan, combine the rinsed rice, 2 cups water, and 1 tbsp ghee. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and water is absorbed.
3. Step 3: Stir in 2 cups whole milk, 1/4 cup grated jaggery, and 1/2 tsp ground cardamom. Cook over medium-low heat, stirring frequently, for 15-20 minutes until mixture thickens to a pudding consistency.
4. Step 4: Stir in 2 tbsp chopped cashews and cook for 2 more minutes.
5. Step 5: Remove from heat and let cool for 10 minutes before serving.