Authentic Indian Rice Pudding Recipe – Mastic & Orange Blossom Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Rice Pudding Recipe – Mastic & Orange Blossom Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a creamy, fragrant Indian rice pudding infused with the unique flavors of mastic gum and orange blossom water. This isn’t just any kheer; it’s a little piece of my childhood, and I’m so excited to share it with you. It’s surprisingly easy to make, and the result is a dessert that’s truly special.

Why You’ll Love This Recipe

This rice pudding, or payasam as it’s known in some parts of India, is more than just a sweet treat. It’s comforting, subtly floral, and has a texture that’s just… perfect. The mastic gum adds a piney, almost resinous note that you won’t find in other puddings, and the orange blossom water ties everything together beautifully. Plus, it’s a relatively quick dessert to whip up, perfect for when you’re craving something homemade but don’t have hours to spend in the kitchen.

Ingredients

Here’s what you’ll need to create this delightful pudding:

• 3 tablespoons short-grain rice
• 2.5 cups whole milk
• 0.66 cup water
• 0.25 cup sugar
• 0.75 tablespoon cornstarch
• 0.25 cup water (for cornstarch mixture)
• 0.125 teaspoon mastic gum
• 0.5 teaspoon orange blossom water
• 0.25 cup crushed pistachios, for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your pudding.

• Short-Grain Rice Varieties: I prefer using short-grain rice like sona masoori or even Arborio (yes, the risotto rice!). They release more starch, giving you that lovely creamy texture. About 45-50 grams of rice is perfect.
• Whole Milk vs. Other Milks: Whole milk is key here. It provides the richness and creaminess we’re looking for. You can experiment with other milks, but the texture won’t be quite the same.
• Mastic Gum – Origin & Flavor Profile: Mastic gum comes from the mastic tree, found primarily on the Greek island of Chios. It has a unique, piney, slightly floral flavor. It’s traditionally used in Middle Eastern and Indian sweets. Don’t be intimidated – it’s worth seeking out!
• Orange Blossom Water – Regional Uses: Orange blossom water is a staple in many Indian desserts, especially in South India. It adds a beautiful floral aroma and flavor. A little goes a long way!
• Pistachio Garnish – Variations: Crushed pistachios are my go-to garnish, but feel free to get creative! Slivered almonds, a sprinkle of cardamom, or even a few saffron strands would be lovely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your short-grain rice a good rinse and drain it well. This helps remove excess starch.
2. In a saucepan, combine the rinsed rice, milk, and water. Bring it to a boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low, cover, and simmer for 30-40 minutes, or until the rice is fully cooked and tender. Stir occasionally to prevent sticking and burning.
4. Now, add the sugar to the pot and cook for another 5 minutes, stirring until dissolved.
5. While the rice is cooking, prepare the mastic gum. Grind it with a little sugar (about a teaspoon) to create a powder. This helps release its flavor. Add the powdered mastic gum and orange blossom water to the pot.
6. In a small bowl, whisk together the cornstarch and water to create a slurry. This will thicken our pudding.
7. Pour the cornstarch slurry into the simmering rice mixture and continue to boil, stirring constantly, until the pudding thickens to a creamy consistency. This usually takes a few minutes.
8. Finally, remove from heat and serve warm or chilled in bowls, garnished generously with crushed pistachios.

Expert Tips

• Don’t skip rinsing the rice! It really does make a difference in the final texture.
• Keep the heat low while simmering to prevent the milk from scorching.
• Stir, stir, stir! Constant stirring is your friend when making rice pudding.
• If the pudding gets too thick, add a splash of milk to loosen it up.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation – Using Plant-Based Milk: Swap the whole milk for a creamy plant-based milk like cashew or oat milk. It won’t be exactly the same, but it’s a delicious alternative!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, so you can enjoy it without worry.
• Spice Level – Cardamom Addition: My grandmother always added a pinch of cardamom to her payasam. It adds a lovely warmth and complexity. About ¼ teaspoon should do the trick.
• Festival Adaptations – Diwali/Holi Special: During Diwali, I like to add a few saffron strands for a touch of luxury. For Holi, a sprinkle of colorful edible flowers makes it extra festive!

Serving Suggestions

This pudding is wonderful on its own, but it also pairs beautifully with other Indian desserts. I love serving it alongside gulab jamun or jalebi. It’s also lovely with a cup of masala chai.

Storage Instructions

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken slightly upon cooling, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

• What type of rice is best for this pudding? Short-grain rice is the way to go! It releases more starch, creating a creamier texture.
• Can I make this pudding ahead of time? Absolutely! It actually tastes even better the next day after the flavors have had a chance to meld.
• What does mastic gum taste like and can I substitute it? Mastic gum has a unique piney, resinous flavor. It’s hard to substitute, but you could try a tiny drop of pine extract (use very sparingly!).
• How can I adjust the sweetness level? Feel free to adjust the amount of sugar to your liking. Start with ¼ cup and add more to taste.
• Is orange blossom water essential for the authentic flavor? While you can make the pudding without it, orange blossom water really does add a special touch. It’s worth seeking out!
• What are some other traditional garnishes for this rice pudding? Slivered almonds, saffron strands, and a sprinkle of cardamom are all popular choices.