The Bondibaiy (or Bodibaiy) is a beloved traditional Maldivian dessert, similar to a pudding, made by cooking rice or other grains (like millet, corn, oats) with sugar and coconut milk, flavored with cinnamon, cardamom, pandan, and rose water, until it reaches a thick and sticky consistency, served on special occasions and festivities.
➡️It is one of the most iconic delights of Maldivian cuisine that expresses the sweetness and authenticity of the archipelago.
➡️Often served as part of the traditional Maldivian afternoon tea, especially during informal occasions and on the beach.
In this context, it is enjoyed in individual bowls, accompanied by tea or other hot beverages, creating a typical moment of relaxation in the local culture.
Although it is a spoon dessert traditionally served in bowls, its consumption during afternoon tea is a key element of its social and cultural function in the Maldives.
It is considered a festive and celebratory dessert in the Maldives, prepared on occasions like Eid, the birth of a child, or special days, and is therefore part of the section
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Asian
- Seasonality: Eid al-Fitr, All Seasons
Ingredients
- 12.7 oz rice (or other grains)
- 5.28 cups water
- 1 cinnamon stick
- 4 pods cardamom
- 1/2 tsp pandan powder (or as needed in leaves)
- 14.1 oz sugar
- 1 cup coconut milk
- 1 oz rose water
Steps
1. Prepare the rice:
Rinse the rice under cold water until the water runs clear, then drain it.
2. Cook the rice:
Place the rice and water in a large pot with the cinnamon, cardamom, and pandan. Cook over medium heat until the rice is almost tender (it doesn’t need to be fully cooked). [2]
3. Add the sugar:
Add the sugar and continue to cook, stirring often, until the mixture becomes thick and sticky. This takes time and needs to be stirred frequently towards the end.
4. Incorporate coconut milk:
Pour in the coconut milk and stir well to incorporate it; let it simmer for a few minutes while it thickens further.
5. Flavor with rose water:
Remove from heat and add the rose water, stirring. This is what gives Bondibaiy its distinctive aroma.
You can pour into individual bowls or a single dish. The dessert maintains a shiny, soft, and sticky consistency.
Handulu Bondibayi
For accuracy, this is called Handulu Bondibaiy.
In Dhivehi (the Maldivian language) Handulu means “rice” and Bondibai/Bondibaiy is a traditional dessert made with rice slowly cooked with sugar and milk/coconut, flavored with spices and rose water — a classic for special occasions like holidays or family celebrations.
Local rice is often used, which is a short or medium grain rice, suitable for sweet and dense dishes.
Other types are:
• Fuh Bondibaiy: with mung dal (split, hulled mung beans)
• Bodibaiy or Foah Bondibaiy: with corn, cracked wheat, or other local grains
• In some islands, it is also made with millet, when available
FAQ (Questions and Answers)
Is Bondibaiy comparable to Russian kasha?
The term “kasha” in Slavic languages generally refers to any dish made from boiled grains, and it is a much broader concept than just the savory version.
In Russia, Ukraine, Poland, and other Slavic countries, sweet kasha is traditional, especially as breakfast or a dish for children, made with:
Milk
Sugar or honey
Butter
Dried or fresh fruit
And it can be made with:
• Buckwheat (called grechka)
• Semolina (mannaya kasha)
• Oatmeal (ovsyanka)
• Rice (risovaya kasha) — which comes close to Bondibaiy in terms of texture and use.
So yes, kasha, in its sweet and creamy rice variant, can conceptually be compared to Maldivian Bondibaiy, though with differences in flavor, spices, and cultural function (daily breakfast vs. festive dessert).
Kasha and Bondibaiy are not “associated” historically, but are parallel examples of sweet grain-based comfort food, typical of very different traditions.
