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Sylheti Rice Pudding

Sylheti Rice Pudding: a sourced dutch oven recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: AbuSayeed, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:Syloti_style_kheer.jpg; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Sylheti Rice Pudding

Photo: AbuSayeed · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 6
Difficulty: Medium

Ingredients

  • •1 cup rice
  • •1 cup milk (optional)
  • •1 cup sugar
  • •1 teaspoon cardamom powder
  • •½ cup coconut cubes
  • •¼ cup raisins
  • •Ghee for greasing

Instructions

  1. 1Wash the rice and soak it in water for 30 minutes. Drain and set aside.
  2. 2In a large, heavy-bottomed pot, bring the milk (if using) to a boil .
  3. 3Add the soaked rice and simmer over low heat, stirring constantly, until the rice is cooked and the mixture thickens. This may take about 1 hour.
  4. 4Add sugar and cardamom powder, and continue to cook for another 10–15 minutes until the sugar is fully dissolved and the pudding thickens further.
  5. 5Stir in the grated coconut and raisins.
  6. 6Remove from heat.
  7. 7Grease a serving dish with ghee and transfer the rice pudding to the dish.
  8. 8Allow it to cool and set.
  9. 9Serve chilled and enjoy.

Camp tips

  • • Traditionally this dish used to be served in banana leaves.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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