rice pudding

Contributed by Bijaya Thapa and Ichchha Thapa, Taste of the Himalayas Restaurant

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Serves 3—4

5 cups milk

1 cup basmati rice

¼ cup jaggery

¼ cup ghee

½ cup grated coconut

2 teaspoon ginger powder

2/3 teaspoon cinnamon powder

2/3 teaspoon cardamom

pinch nutmeg



1. Bring milk and rice to a boil in large pot. Simmer, stirring until it begins to thicken. 

2. Add the sugar, coconut, spices and ghee.  Add water as needed if the pudding is too thick.

3. Serve hot pudding in small cups, topped with nuts.  Add additional sugar and ghee to taste.


Bijaya Thapa

Bijaya Thapa