by: Dr. Talukdar
My parents are immigrants from Bangladesh and I have been blessed to enjoy Bengali and South Asian foods quite regularly, even now as an adult! This dessert is served on special occasions and, in particular, during Muslim holidays such as Eid-ul-Fitr and Eid-ul-Adha. This dish is my favorite of all South Asian desserts as it is sweet as can be and reminds me of my childhood and important family gatherings. Though I was born and raised in the United States, this dish offers a connection to my ethnic heritage. I hope you enjoy it!
Source: Dr. Talukdar’s Mom
½ cup basmati rice
1 quart regular milk (whole fat; do not use reduced fat)
½ cup brown sugar (date sugar is preferred, but can be difficult to find)
1 quart heavy cream
Sliced/chopped pistachios or almonds (optional)
- Soak basmati rice overnight in a bowl or large pot (1/2 cup rice in 1 cup water).
- Next day, drain rice, and crumble the rice with your hands into very small pieces.
- Next, warm up regular whole milk (1/4 gallon).
- Stir constantly to ensure milk does not burn.
- When milk begins to bubble up, turn heat to low.
- Add crumbled rice, then stir constantly until the rice is completely cooked (about 20 minutes)
- Keep burner on low and add ¼ cup brown sugar (preferably date sugar).
- Stir constantly until the sugar has melted away completely.
- Turn heat off and add another ¼ cup brown sugar and stir until it melts.
- Add heavy cream (1 quart) and then stir (no heat).
- Remove from stove and transfer to a bowl or serving dish.
- Refrigerate overnight and serve cold, with or without slice/chopped pistachios or almonds sprinkled on top.