Brown Rice Pudding


  • 2 cups of rice flour ( 1 cup = 250 ml )
  • 3 teaspoons of Tapioca Powder
  • 4 cups of filtered jaggery liquid ( 1 litre )
  • 2 cups of water
  • 2 cups of quicklime water
  • Shredded coconut


Dissolve teaspoon of the quicklime for 2 cups of quicklime water. Boil jaggery with 4 cups of water and filter it with a sieve. Mix the rice flour with Tapioca Powder and add 2 cups of water. Pour the filtered jaggery liquid into the mixture and put it on the stove. While boiling, some lumps or congealing mass will form but these will dissolve again due to continuous stirring. When the batter becomes thickened, add the quicklime water and stir it well continuously. When the batter turns into treacle, pour the paste into the oil coated tray and let it cool at room temperature. When it becomes cool, cut the snack with agar cutter as one wishes and sprinkle with coconut shreds.