Raiy Bondibaiy

Raiy bondibaiy is a type of bondibaiy (Maldivian rice pudding) made with caramelised sugar, which is what gives this dish its sticky texture and golden-brown colour.  This bondibaiy is perfect for any special occasion.

For the rice in this recipe, we have used Master Chef Pakistan Premium Rice, provided to us by one of our partners, ADK General Trading. Master Chef Pakistan Premium Rice is a high-quality rice brand known for its superior taste, aroma, and texture. This premium rice consists of long, slender kernels that are fluffy when cooked, making it ideal for making a variety of dishes.

You can use the Gannamart App to get Master Chef Pakistan Premium Rice or get in touch with ADK General Trading on their Viber hotline 736-3663.

Serving size: 5-6

Ingredients:

• 1 cup Master Chef Pakistan Premium Rice
• 2 cups thin coconut milk
• 1 ½ cups water
• 3 pandan leaves (2 inches each)
• ½ cup sugar (to add to the rice)
• ½ cup sugar (to make the caramel)
• 10 cardamom pods (deseeded)
• 1 cinnamon stick (2 inches)
• ½ cup dhiyaahakuru (Maldivian coconut honey)
• 1 tbsp rose water

Instructions:

1. Wash 1 cup Master Chef Rice till the water is clear.
2. In a large pot, add 1 cup Master Chef Pakistan Premium Rice, 2 cups coconut milk, 1 ½ cups water, and 3 pandan leaves (2 inches). Put the lid on and cook on medium heat until the rice is fully cooked. This will take about 18-20 minutes. Stir the rice occasionally while cooking.
3. Then, into the cooked rice, add the seeds of 10 cardamom pods, 1 cinnamon stick (2 inches) and ½ cup sugar. Mix well for 2 minutes and remove from the heat.
4. Into a different pan, add 1/2 cup sugar and heat it up on medium heat. Once the sugar crystals start melting, give it a mix to help dissolve it evenly. Keep mixing slowly until it turns into an amber colour (this will look brown colour with a reddish undertone), then turn off the heat. This is a quick process which will only take around 4-5 minutes
5. Then, put the cooked rice back on the stove and add the caramel in. Keep stirring until it is fully incorporated.
6. Next, add in ½ cup dhiyaahakuru (Maldivian coconut honey) and mix again.
7. Then, let the bondibaiy cook until it thickens. Stir occasionally to avoid the rice from sticking to the pot.
8. When the bondibaiy thickens, turn the heat off and add 1 tbsp rose water. Give it a final mix. The raiy bondibaiy is now ready to serve!