Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

This recipe was taught to me by my Dad. My indian grandmother prepares this when we come to visit her. (Late addition based on review: we don't add any sugar on purpose, the long slow cooking process caramelises the milk which is sweet enough for us, but add some sugar if you prefer!!)


  1. Preheat oven to 160 degrees celsius.
  2. Rinse rice until water runs clear.
  3. Combine all ingredients in a large oven casserole dish.
  4. Cook uncovered in oven for 2 hours.
  5. Raise oven temperature to 180 degrees celsius and cook for 1 hour more.
  6. Serve with vanilla ice cream.
  7. Variations:.
  8. can add cardamon powder/pod, flaked almonds, raisins/sultanas, coconut essence.


Most Helpful

Sorry, this did not work for us, at all. It was creamy enough, but lacked taste, even though I added golden raising. I did doctor it up with cinnamon and sugar, so it won't go to waste. I'm sorry it was not to our taste, Zaatarbella. Made for PAC Fall 2009.

Darkhunter September 27, 2009

I did not use the sugar and it came out sweet enough for us. I loved how convienient this was, i could do lots of other things while dinner waas getting ready. I gave 4 our of 5 as i found it to dry, we had to add quite an amount of milk to make it sloppy enough, i will add more milk when i increase the heat next time i make this. Made for PAC spring 2009

Iceland March 26, 2009

I didn't rate this recipe because the sugar was missing from the recipe. I added 1 cup after it was in the oven and realised. However with the sugar and some cardamon pods it was delicious. I've been looking for a super-simple Indian rice pudding that starts with raw rice and this is creamy and soft. There was a burnt crust on top which I peeled off so next time I'll try covering it for the first 2 hours.

Lara_is_vague August 10, 2008

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