Saturday, August 10, 2019

Handoo Bondibai ( Rice pudding)

Eid ul Adha is here!!. This festival that comes the day after  Hajj.  For this year's Eid, I have one of my favorite local desserts, Handoo bondibai. Handoo bondibai is a rice pudding. It is usually made for special occasions like Eid, distributed alongside the goat curry that is slaughtered during the baby's naming ceremony and also on eid day. Sometimes in my home, I love a warm bowl of handoo bondibai on a cold rainy day.

The problem with handoo bondibai is that its a little tricky when it comes to cooking the rice to the right texture. Cook for too long you get mushy rice, too quickly you get a slightly raw bite to it which is not very pleasant.

According to local cookbook author, Zareena, in her cookbook, she mentions that when you first cook the rice, you have to cook it till its almost done with a slight bite.  So when done that way, by the time after adding sugar and coconut milk and letting it be cooked through, the rice is perfectly cooked.

This recipe serves 4- 6 servings, you can double this to make larger quantities and also reduce or add more sugar but keep in mind bondibai or these local puddings are quite sweet. Traditionally instead of using regular water to prepare this dessert, jasmine-infused water is prepared.  You can check here how it is prepared.

Yield: 4-6

Handhoo Bondibai ( Rice pudding)

prep time: 10 mins cook time: 45 mins total time: 55 mins


  • 1 cup basmati rice
  • 1 1/2 cups sugar
  • 1 1/2 cups water (or jasmine infused  water)
  • 1/4 cup packet or canned coconut milk (to make thin coconut milk)
  • 1/2 tsp  ground cinnamon cardamon mix
  • extra 1/2 cup packed or canned coconut milk ( thick coconut milk)
  • 1-2 tbsp rose water
  • 12 inch pandan leaf, stripped and tied to a knot. 


How to cook Handhoo Bondibai ( Rice pudding)

  1. Wash the rice well in running water until the water is clear. Drain and set aside.
  2. Place the rice in a suitable saucepan, fill with water or jasmine infused water along with 1/4 cup coconut milk. Mix well and add the knotted pandan leaf.
  3. Check the liquid level. The water level should come  about 1 inch above the rice level. 
  4. Place on the stove top and cook over medium heat. 
  5. Once the rice has absorbed the water on top,  lower the heat and add the sugar.
  6. Stir to mix the sugar and ground cinnamon and cardamon mix and dissolve it.  Let it cook on low heat, stirring occasionally. 
  7. Cook until most of the liquid is absorbed, then stir in the remaining 1/2 cup coconut milk. Stir it in carefully. Cook for another 2 minutes, stirring occasionally. 
  8. Then  Finally stir in rose water. Stir it in carefully and then switch off. 
  9. Let the bondibai cool slightly and serve warm or  chill in the fridge. 
Created using The Recipes Generator


  1. Sounds and looks so tempting with rose water. Do you usually eat them as a dessert?

  2. Must be very fragrant from the rose water!


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