Bondibaiy (Bondibaiy)

Name: Bondibaiy (Bondibaiy)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Maldives
Ingredients: Short-grain rice — 1 cup (200 g / 7 oz); Coconut milk — 2 cups (480 ml / 16 fl oz); Sugar — 1/2 cup (100 g / 3.5 oz); Turmeric or a few saffron strands — 1/4 tsp; Cardamom pods, crushed — 3; Cloves — 2; Raisins — 2 tbsp; Cashews, chopped — 2 tbsp

The Quirky Foodster Team

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10 min

Prep

30 min

Cook

Servings

Ingredients

Short-grain rice — 1 cup (200 g / 7 oz)
Coconut milk — 2 cups (480 ml / 16 fl oz)
Sugar — 1/2 cup (100 g / 3.5 oz)
Turmeric or a few saffron strands — 1/4 tsp
Cardamom pods, crushed — 3
Cloves — 2
Raisins — 2 tbsp
Cashews, chopped — 2 tbsp

Method

Rinse the rice and place it in a heavy saucepan with the coconut milk.
Add the turmeric or saffron, cardamom pods and cloves.
Bring to a gentle boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes.
Stir in the sugar and continue cooking for another 10 minutes until thick and the rice is fully tender.
Add the raisins and half the cashews, stirring through.
Transfer to a serving dish, press down gently to set, and garnish with the remaining cashews before cooling.

Introduction: A fragrant, sticky coconut rice pudding, coloured golden with turmeric or saffron, served at celebrations across the Maldives.

Cultural Background: Bondibaiy holds a special place at Maldivian weddings, Eid celebrations and other festive occasions, its golden colour and rich coconut sweetness marking it as a dish reserved for happy gatherings rather than everyday eating.

Tips: Stir frequently towards the end to prevent the thickened mixture from catching on the bottom of the pan. Let bondibaiy cool and set for at least 30 minutes before cutting into pieces for the neatest presentation.

Variations: Add a few strands of saffron soaked in warm milk instead of turmeric for a more festive colour and aroma. Top with toasted desiccated coconut for extra texture.

Storage: Store covered in the refrigerator for up to 3 days.

Reheating: Best served at room temperature or chilled; if desired, warm gently in the microwave for 20–30 seconds.

Nutrition: Per serving (approx.): 310 kcal, 4 g protein, 12 g fat, 47 g carbohydrate.

FAQs:

Q: Why is bondibaiy yellow?

A: Traditionally coloured with turmeric or saffron, giving it its distinctive

Q: Can I make it less sweet?

A: Yes, reduce the sugar to taste without affecting the texture