Here’s a simple and traditional recipe for White Sticky Rice pudding, makes a payash/ kheer style dessert. It is creamy, comforting, and perfect for special occasions.

Ingredients:

  • 1 cup white sticky rice, (Buy here) 
  • 1 litre milk
  • ¼ cup sugar (adjust to taste)
  • 2–3 green cardamom pods (crushed) or ½ tsp cardamom powder
  • 2 tbsp chopped cashews
  • 1 tbsp raisins
  • Serving of fruit (here using sliced mango)

How to make:

  • Rinse the sticky rice well and soak in water for at least an hour. Drain before cooking.
  • In a thick-bottomed kadai or pan, boil the milk and let it reduce slightly on low heat, stirring occasionally to avoid scorching.
  • Add the soaked sticky rice to the boiling milk. Stir and simmer on low flame, stirring often to prevent sticking.Let it cook slowly for 30–40 minutes until the rice is soft and the milk has thickened to a creamy consistency.
  • Add sugar, and cardamom. Stir well until sugar dissolves. 
  • Ina a separate pan, dry roast cashews and raisins and add them to the sticky rice as a garnish
  • Serve warm or chilled, depending on your preference with chopped fresh fruit (here using mango)

Sticky rice adds a lovely, slightly chewy texture that’s different from regular rice kheer.