Sticky Sweet Rice Pudding

About Sticky Sweet Rice Pudding

Ingredients

• Parboiled rice (ukda chawal), cooked with 2 tsps coconut powder 1 cup
• Coconut milk ½ cup
• Brown sugar 1 tbsp
• Fresh coconut, grarted 1 tbsp
• Coconut sauce
• Coconut milk ¾ cup
• Brown sugar ¼ cup
• Vanilla essence 1 tsp
• Feesh coconut, grated 2 tbsps
• Cornflour (optional) 2 tsps
• Salt ½ tsp
• To decorate
• Fresh coconut, grated 2 tsps

How to Make Sticky Sweet Rice Pudding (Stepwise Photos)

Method

1. Take the cooked rice in a bowl, add coconut milk, brown sugar, coconut and salt and mix well.
2. To make coconut sauce, pour coconut milk in a non-stick pan, add brown sugar and mix well.
3. Add vanilla essence, coconut and salt and mix. Keep the pan on heat and let it come to a boil, stirring till the sugar dissolves completely.
4. To serve, put rice in pudding bowls, pour the sauce on top and decorate with coconut.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps