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Rice Pongal

This recipe was inspired by
Jefseena Taha of the United Arab Emirates.

Yield: four dessert portions


1 c. cooked long grain rice
1 c. milk
1 1/4 c. light brown sugar or coarse processed brown sugar granules
1/2 tsp. cardamom, ground
3 c. thick coconut milk
to taste chashew nuts, toasted
to taste black raisins
as needed salted butter

Boil milk. Add cooked rice and stir. Continue cooking until the rice has absorbed most of the milk and become creamy.

Combine the milk, brown sugar, cardamom and coconut milk. Stir continuously over medium heat until the mixture is thick. Add to the rice and cool.

Stir in cashew nuts and raisins to the rice and milk mixture.