Rice & Poppy Seed Pudding


Here is my all time favorite pudding and perhaps the feelings are the same for many more of us from Karnataka, India.

Its consumed mostly at night as its known to contribute to a good nights sleep! thankx to the poppy seeds!! So if your tired and sleep deprived, give this one a go!

This is a quick 6 ingredient version which I love as I’m all for making cooking very simple. I like recipes that save time & effort but have maximum impact on taste & flavor 🙂

Cook Time: 15 – 20 mins  Soak time: 1-2 hours


  • 100 grams of white rice (any type of regular cooking rice such as sona massori, basmati etc.)
  • 2 tablespoons of fresh or frozen coconut (pieces or shredded)
  • 10 Green Cardamom pods
  • 2 tablespoons of poppy seeds
  • Sugar or jaggery to taste (add as much as you like, depending on how sweet you like it!)
  • Saffron (optional)


Wash and soak the rice for 1- 2 hours along with poppy seeds.

Once they are ready put them into a blender along with the coconut and add a little warm water (not hot water pls!) at a time while you grind this into a smooth watery consistency.

I suggest adding 2 cups of water overall for this recipe

De-seed the cardamom and grind the seeds in a pestle and mortar to a fine powder and keep aside.

Now, put your rice, poppy-seed and coconut mixture into a heavy base wok/ sauce pan and heat gently while stirring continuously (low heat). Add jaggery, cardamom seed powder & saffron and keep stirring. You will notice the mixture will thicken in consistency after about 8-10mins.

Your pudding is now ready to serve warm or cold! This pudding stores well in the fridge for up to 3-4 days

Tip: remember to keep the heat low and stir as the rice has a tendency to form lumps. Use a heavy bottom wok/ sauce pan to avoid burning your pudding


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