Rice Pudding is all world famous dessert, with variation in cooking method and selection of ingredients.This recipe is special for a addition of non- toxic colours and with the use of organic ingredients.I have used the fresh food organic brand ( Natureway Organic Fresh) for selection of staples and vegetable.Through our Indian cooking method I have developed a fancy ceremonnial dessert for almost all regional Cuisine . My family was thrilled to visualize the effect of colour and enjoy the traditional tasty creation.Extremely delicious and best part is ,that it can be offered to our God The Almighty.


    West Bengal , India
    1 person made this


    • 2 tablespoon Gobindobhog Rice/Risotto Rice as an substitute
    • 2/3rd cup Sugar
    • 22/3 rd cup Milk
    • 1/2 teaspoon Clarified Butter/Ghee
    • 2 Green Cardamom slitted
    • 4 Dates chopped
    • 2 tablespoon Fresh Cream
    • Few slices of Beetroot for colour


    1. To begin preparing for the recipe first wash the rice.
    2. Meanwhile heat ghee in a medium heavy bottomed saucepan, fry by adding rice,bay leaf and cardamom on a medium low flame stirring continuously for 2 minutes.
    3. Add milk and stay alert for entire cooking period so that the bottom layer is not burnt by occasionally stirring the milk.
    4. Add the sugar when the rice is three fourth cooked for about 35 minutes on medium to low flame.
    5. Remove from heat and add cream and beetroot slices.Let it cool completely.Discard beetroot once the pink colour is visible.
    6. Garnish with dates and serve cold or hot.


    The pudding will be of semi thick consitency once cooled and settled. Serving about 3-4 person. PREPTIME:10 MINS COOKTIME:40 MINS.

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    Reviews in English (2)


    It looks yummm! Will definitely try this. The addition of beetroot slices to add colour is a great idea. The kids will love it too!  -  28 Jun 2017


    extremely satisfied for developing an organic colour substitute for desserts.Will be experimenting more in future.  -  28 Jun 2017