Sweet Rice/Pongasadho

250g white rice

300ml milk

1 cup white sugar (according to taste) pinch of salt nutmeg, grated (optional)

3 cardamom (elachi) pods

100g unsalted butter

2 tbs condensed milk (optional)

½ tsp cardamom (elachi) powder (optional)

2 cinnamon sticks

5 cups water

The white rice can be substituted with with Arborio Rice (risotto) or basmati.

Place the rice in a mediumsized bowl and rinse. Soak the rice overnight in a covered container to shorten the cooking time.

You can also soak it for 15 to 30 minutes but it may take longer to cook. Strain the soaked rice.

Cook on medium heat with 2 cups of water.

Add the cinnamon sticks and cardamom (elachi) pods. Grate in the nutmeg (optional). Add the cardamom (elachi) powder.

Stir and bring the rice to a boil. Add a cup of water every time the liquid dries. If soaked overnight, the rice should be soft and overcooked after ± 30 minutes. Add the butter and the sugar. Pour in the milk and condensed milk. Gently mix, combining all the ingredients. Lower the heat and simmer for 10 to 15 minutes, covered.

If the rice is still watery, it will absorb the liquid once cooled. Plate and serve hot. Sultanas, raisins, bananas or almonds may be added at this stage.

Serve with chickpeas (kadle) or puri.