Jaggery Rice Pudding

photo 5

Took this to my grandparents!

Recipes Used:

What I Changed:

  • Used evaporated whole milk and just boiled the pre-soaked (10 mins) rice in it
  • Used kalijeera rice…I have no idea what that translates to in english..
  • 1 whole cardamom instead of cardamom powder
  • Added 1 cinnamon stick
  • Pre-melted the jaggery–this helped a lot!
  • Added about 2 Tablespoons of both splenda and sugar, to taste (apparently it’s important to add sugar only after the rice is fully cooked! or else it stays hard)
  • Used only 1/2 Teaspoon Rose Water
  • No pistachios
  • Added a couple of raisins on top

What I Liked:

  • Loved it! Go-to recipe, with the adjustments made
  • The aromaaaa omg
  • Rice was cooked perfectly!
  • It was a little thick at first but I added a few splashed of milk at the end until it was the consistency I wanted

What I Would Change:

  • Maybe add toasted almonds?
  • I could spice it less maybe, to allow the flavor of the milk or the jaggery to stand out more?

Other Comments:

  • South Asian-style rice puddings are much more liquefied in texture than a lot of Spanish and American rice puddings
  • Rice pudding is definitely one of those foods that makes an appearance in every culture…haha love it!
  • What is the official difference between phirni, kheer, shemai/semiya, payesh, milk vermicelli…the world will never know!
  • Some recipes call for grinding the rice or using rice flour…ew.

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