Can I make Rasia ahead of time?

Yes. Make it a day ahead and chill it. It will thicken in the fridge, so stir in a little warm milk before serving if needed.

What kind of rice works best for Rasia?

Short-grain rice is ideal because it softens well and releases more starch, giving the pudding its creamy, rustic texture.

How do I know when the rice is cooked enough?

The grains should be very soft and the milk should look creamy and slightly thickened, not watery or separated.

Can I serve this cold?

Yes, Rasia is delicious both warm and chilled. Cold Rasia will be thicker, so adjust the consistency if you prefer it looser.

Why does my pudding taste smoky or burnt?

Milk catches easily on high heat. Use a heavy pan, keep the flame low, and stir the base and sides often during simmering.

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Rasia

RATING

4.4/5(42)

TASTE SCORE

8/10

A rustic sweet rice pudding from eastern India, Rasia is made by slowly cooking rice in milk with jaggery until creamy and fragrant. It has a deep caramel note and a comforting texture that works warm or chilled.

PREP

10m

COOK

45m

SERVES

1 KATORI

287 cal

SERVINGS

INGREDIENTS

For 4 servings

¼ cupshort-grain rice · washed and soaked1 lmilk · full-fat80 gjaggery · grated2 pcsgreen cardamom · lightly crushed1 pcsbay leaf½ cupwater1 tbspcashews · halved

NUTRITION · PER SERVING

287

CALORIES · 1 KATORI

Protein9g · 13%

Carbs42g · 59%

Fat10g · 31%

Fiber0g

Sugar32g

Saturated fat6g

Cholesterol26mg

Sodium117mg

Potassium621mg

Phosphorus249mg

How we calculate →

METHOD · 7 STEPS

prep · ~20 min
Wash and soak the rice.
Rinse the rice until the water runs mostly clear, then soak it in fresh water for 20 minutes. Drain well before cooking.
boil · ~8 min
Heat the milk with bay leaf and cardamom.
Add the milk, water, bay leaf, and crushed cardamom to a heavy pan. Bring it to a gentle boil over medium heat, stirring now and then so the milk does not catch at the bottom.
simmer · ~30 min
Cook the rice in the milk.
1.Add the drained rice to the hot milk.
2.Lower the heat and cook uncovered at a gentle simmer.
3.Stir often and scrape the sides so the thickened milk goes back into the pan.
4.Cook until the rice is very soft and the mixture looks creamy, about 25 to 30 minutes.
TIPUse low heat once the rice goes in so the milk thickens slowly without splitting or burning.
rest · ~5 min
Cool slightly before adding jaggery.
Turn off the heat and let the pudding sit for 5 minutes. This keeps the milk smooth when the jaggery is mixed in.
mix · ~3 min
Stir in the jaggery.
Remove the bay leaf, then add the grated jaggery and stir until fully melted and blended. The Rasia will deepen in color and become lightly caramel-like.
TIPDo not boil hard after adding jaggery, or the milk can curdle.
garnish
Top with cashews.
serve
Serve warm or chilled.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pan so the milk reduces slowly without scorching before the rice softens.
2
Drain the soaked rice well; extra water can thin the pudding and delay the creamy texture.
3
Keep the simmer very gentle and stir the bottom and sides often to fold the milk solids back in.
4
Let the pudding cool for a few minutes before adding jaggery, or the milk may split.
5
If chilling, make it slightly looser on the stove since Rasia thickens noticeably as it cools.
6
Toast the cashews lightly in a little ghee before topping for better crunch and a nuttier finish.
7
If the pudding gets too thick later, loosen it with a splash of warm milk rather than water.