Sai Bondibaiy

About

Sai Bondibaiy is a celebratory island pudding known for its velvet texture and gentle perfume. It is traditionally simmered with rice in lush coconut milk, scented by pandan leaf and warm cardamom, sweetened with sugar, and finished with a spoon of ghee. Families prepare it for gatherings and festivals, serving it warm in bowls or set in trays for sharing.

Origins

Across atolls and coastal communities, cooks have long relied on pantry staples to craft comfort desserts. The technique of gently simmering grain in a fragrant liquid and enriching it at the end has passed through generations, with subtle variations in aroma and garnish that reflect local taste and availability.

Ingredients

• rice — 1 cup, preferably short-grain
• coconut milk — 3 cups, well stirred
• water — 1 cup
• sugar — 1/2 cup, adjust to taste
• ghee — 1 tablespoon
• cardamom — 4 pods, lightly crushed
• pandan leaf — 1 long leaf, knotted
• salt — 1/4 teaspoon
• raisins — 2 tablespoons (optional)
• cashews — 2 tablespoons, roughly chopped (optional)
• rose water — 1 teaspoon (optional)

Preparation and Cooking

1. Rinse rice under cool water until the water runs mostly clear.
2. Soak the rice in fresh water for 20 minutes, then drain thoroughly.
3. In a medium saucepan, combine coconut milk, the knotted pandan leaf, cardamom, and a pinch of salt. Warm gently until steaming for about 5 minutes so the aromas bloom.
4. Stir in the drained rice and the measured water. Bring to a gentle simmer, stirring often to prevent sticking. Cook until the rice is tender and the mixture has thickened to a creamy flow, about 15–18 minutes.
5. Sprinkle in the sugar and continue to cook, stirring, until dissolved and glossy, about 5–8 minutes.
6. Remove from heat. Stir in ghee and, if using, rose water. Cover and let the pot stand for 5 minutes to settle and thicken further. Discard the pandan leaf.
7. For the garnish, toast the cashews in a small spoon of hot ghee until golden, about 2 minutes, then add the raisins and warm for 30 seconds. Scatter over the pudding before serving.

Tips and Variations

• Adjust sweetness by adding more or less sugar to taste.
• If the pudding thickens too much, loosen with a splash of warm coconut milk or hot water.
• A tiny extra pinch of salt can heighten the flavors.
• For a richer finish, whisk in an extra teaspoon of melted ghee just before serving.
• Fragrance can be dialed up with an additional pod of cardamom if desired.

How to Enjoy

Spoon Sai Bondibaiy into bowls while warm for a soft, custardy texture, or let it cool in a shallow tray until set, then cut into squares. A drizzle of melted ghee and a pinch of crushed cardamom accent the silkiness and aroma. It pairs beautifully with unsweetened tea or fresh fruit on the side.