This recipe, for a delicious rice pudding, is shared by Prithi Poovamma, a senior operations manager at Mphasis, in Bangalore.
An English literature graduate, who also has a diploma in architecture, Prithi is married to Kolera Harish. They have two sons, Yadhu Somaiah (18) and Thanav Thammaiah (9).
Prithi has travelled all over India with her ex-serviceman father, Nayada Madhu Madappa, and she has also visited the UK on work.
Her dream, she says, is “to own a small little café in Coorg when I retire, as Coorg is the place I love the most”.
About the recipe, which is made using fine, broken rice (akki nucchi), jaggery syrup (bella joni), butter, and milk, Prithi says: “I am not sure about the origin of this pudding. My maternal grandmother used to serve the dish at tea time. Honey adds its own flavour to this pudding when used as a sauce.”
Akki Nuchhi Bella Joni Pudding
- 250 grams small broken rice (preferably brown)
- 6 tablespoons of butter
- 300 grams jaggery (cane sugar)
- 1 teaspoon salt (to enhance the taste of the jaggery)
- 100 ml milk
- 400 ml water
- Roast the broken rice until crisp
- Boil water, add the jaggery and continue boiling until the consistency is syrupy
- Whisk the milk with butter
- In a large bowl, add the roasted broken rice, salt, whisked butter & milk, jaggery syrup and mix well.
- Pour into a greased dish and steam for 30 minutes or until it is firm on top. (Start checking after 30 minutes.)
- Once done, remove and serve the pudding warm with honey.
Alternatively this pudding can also be baked in an oven @ 250 C and be served with toffee sauce