👨‍🍳 Instructions

1. 1

   Rinse the rice thoroughly under cold water until the water runs clear. Drain well.

   💡 Tip: Rinsing removes excess starch, leading to a better pudding texture.
2. 2

   In a heavy-bottomed saucepan, combine 1 cup of the sugar with 1/4 cup of water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns into a deep amber caramel. Be careful not to burn it.

   💡 Tip: Caramel making requires attention; it can quickly go from perfect to burnt.
3. 3

   Carefully add the rinsed rice to the caramel. Stir well to coat the rice grains. Add the remaining 1.75 cups of water, cardamom pods, pandan leaf, and salt. Bring to a boil.

   💡 Tip: Adding water to hot caramel can cause splattering; do so cautiously.
4. 4

   Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the rice is almost cooked and most of the water has been absorbed.

   💡 Tip: Stir occasionally to prevent sticking.
5. 5

   Stir in the thick coconut milk and the remaining 0.5 cup of sugar. Continue to cook, uncovered, stirring frequently, for another 15-20 minutes, or until the pudding thickens to a sticky, pudding-like consistency.

   💡 Tip: The pudding should be thick and glossy. Adjust sugar to your preference.
6. 6

   Remove the pandan leaf and cardamom pods before serving. Serve warm or at room temperature.

   💡 Tip: Rai Bondibai is often served in small bowls.