How To Make Rice Pudding In Nepali Style: A Recipe That Will Make You Crave For More

Rice pudding, a beloved dessert enjoyed across cultures, holds a special place in Nepali cuisine. Known as “Bhaat Ko Dudh,” this traditional Nepali rice pudding captivates taste buds with its creamy texture, rich flavors, and aromatic spices. In this comprehensive guide, we’ll embark on a culinary journey to learn how to make rice pudding in Nepali style, exploring the unique ingredients, step-by-step instructions, and tips for achieving the perfect consistency and taste.

Ingredients: A Symphony of Flavors

The magic of Nepali rice pudding lies in its carefully selected ingredients, each contributing to its distinctive taste and aroma.

• Rice: Short-grain rice, such as basmati or sona masuri, is the foundation of this pudding. Its starchy texture creates a smooth and creamy base.
• Milk: Whole milk provides a rich and creamy texture, while evaporated milk adds a concentrated sweetness.
• Sugar: Sugar or jaggery (unrefined cane sugar) adds sweetness to balance the flavors.
• Ghee (Clarified Butter): Ghee imparts a nutty aroma and enhances the overall flavor profile.
• Cardamom: Ground cardamom adds a warm and aromatic spice, elevating the pudding’s taste.
• Cinnamon: A hint of cinnamon adds depth and warmth to the pudding.
• Raisins: Plump raisins add a touch of sweetness and texture.
• Almonds: Sliced almonds provide a crunchy contrast and nutty flavor.
• Pistachios: Crushed pistachios add a vibrant green color and a delicate nutty taste.

Preparation: A Step-by-Step Guide

1. Rinse and Soak the Rice: Begin by rinsing the rice thoroughly under cold water to remove any impurities. Then, soak the rice in water for 30 minutes to soften it slightly.

2. Simmer the Rice: In a heavy-bottomed pot, combine the soaked rice, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the water.

3. Infuse with Cardamom and Cinnamon: While the rice is simmering, toast the cardamom pods and cinnamon sticks in a small pan over medium heat until fragrant. Remove from heat and crush them into a fine powder using a mortar and pestle.

4. Create the Creamy Base: In a separate pan, heat the ghee over medium heat. Add the powdered cardamom and cinnamon and sauté for a few seconds until fragrant. Pour in the milk and evaporated milk and bring to a simmer.

5. Combine Rice and Milk Mixture: Once the rice is cooked, add it to the simmering milk mixture. Stir gently to combine and allow the flavors to meld for 5-7 minutes.

6. Sweeten and Season: Add sugar or jaggery to taste, along with a pinch of salt to balance the sweetness. Stir until the sugar dissolves completely.

7. Add Raisins, Almonds, and Pistachios: Stir in the raisins, almonds, and pistachios for a delightful mix of textures and flavors.

8. Garnish and Serve: Remove the pot from heat and transfer the rice pudding to individual serving bowls. Garnish with additional sliced almonds, pistachios, and a sprinkle of cardamom powder. Serve warm or chilled, depending on your preference.

Tips for Perfect Nepali Rice Pudding

• Choose the Right Rice: Use short-grain rice for a creamy and smooth texture. Basmati or sona masuri are excellent choices.
• Soak the Rice: Soaking the rice beforehand helps it cook evenly and reduces the cooking time.
• Use High-Quality Milk: Whole milk and evaporated milk provide a rich and creamy texture.
• Balance the Sweetness: Adjust the amount of sugar or jaggery to suit your taste preferences.
• Don’t Overcook the Rice: Overcooked rice can become mushy and lose its texture.
• Simmer Gently: Simmering the rice pudding over low heat prevents it from sticking to the bottom of the pot and ensures even cooking.
• Garnish Generously: A sprinkling of nuts and a touch of cardamom powder adds an elegant touch and enhances the flavor.

Variations: Exploring Different Flavors

The versatility of Nepali rice pudding allows for creative variations that cater to different tastes and occasions.

• Chocolate Rice Pudding: Add a tablespoon of cocoa powder along with the cardamom and cinnamon for a rich chocolate flavor.
• Mango Rice Pudding: Incorporate ripe mango pieces or mango puree for a tropical twist.
• Rose Rice Pudding: Infuse the milk mixture with rose water or rose petals for a delicate floral aroma.
• Saffron Rice Pudding: Add a pinch of saffron strands to the milk mixture for a vibrant color and a subtle earthy flavor.
• Coconut Rice Pudding: Stir in some grated coconut and coconut milk for a creamy and tropical variation.

Storing and Serving Rice Pudding

• Refrigeration: Store leftover rice pudding in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, freeze the rice pudding in airtight containers for up to 2 months. Thaw overnight in the refrigerator before serving.
• Serving Suggestions: Serve rice pudding warm or chilled, garnished with nuts, dried fruits, or a sprinkle of cardamom powder. Accompany it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

Nepali Rice Pudding: A Culinary Legacy

Nepali rice pudding, with its creamy texture, aromatic spices, and delightful flavors, stands as a testament to the culinary richness of Nepal. Whether enjoyed as a comforting dessert or a festive treat, this traditional pudding captures the essence of Nepali hospitality and brings joy to every occasion.

What You Need to Learn

Q: Can I use regular long-grain rice for this recipe?

A: While short-grain rice is preferred for its creamier texture, you can use regular long-grain rice if necessary. However, the texture may be slightly less creamy.

Q: Can I substitute evaporated milk with regular milk?

A: Yes, you can use regular milk instead of evaporated milk. However, the pudding may be less thick and creamy. To compensate, you may need to add a little cornstarch or rice flour to achieve the desired consistency.

Q: How can I make vegan Nepali rice pudding?

A: To make a vegan version, replace the dairy milk with plant-based milk, such as almond milk, coconut milk, or oat milk. Use vegan butter or coconut oil instead of ghee.