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I have been brainstorming for a couple of days about my first easter recipe. And now my brain is clearly tired after thinking so much about Easter recipes. But the good news is that I got the idea for this recipe before I got fully exhausted.
The first obvious thought in my mind was making the traditional chocolate eggs.
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But then, I thought and thought and thought, and came up with this unique rice yogurt pudding. This pudding is very special to me, that’s why I am sharing this before a special occasion such as Easter.
This dish is really special. And the reason for making this special recipe is special too. The reason is that this is one of those first dishes I have learned from my dearest Mom-in-law, soon after I got married. 🙂
Though, it has been 8 years now, but feels like it was just yesterday when I first visited my in-laws after wedding.
I always say that time flies—indeed it flies very fast!
I don’t remember what was the moment exactly, but I do remember that Abhishek and his younger brother was super excited about having this ‘Oliya’ the next day.
I did not know what Oliya is, or will be like, and certainly never heard about it. Not knowing anything about it, I felt like I was at an alien planet! But the two brothers were so excited that I just looked at their faces, and it really amazed me. Then it got me interested in the coming dish too. 🙂
I had never even heard about something like Oliya before. But they described it very well, so I knew it would be something with rice and yogurt.
I started asking myself, how in this world have I not heard about this dessert, if it is that AMAZING & ADDICTIVE?
Frankly, I was a bit skeptical about having this dessert because I have never liked plain rice and plain yogurt combo before. I always considered it was something which was given to people when they feel sick. A simple dish with starch and sugars at the time of sickness.
Due to my past and not so good feeling about this plain rice yogurt combo, I was totally dubious about having this rice yogurt pudding the next day.
I did not want to hurt anyone’s feelings so I kept my lips zipped, and just waited. I must tell you, I had to give that fake smile to everyone. 😯
Next day, my Mom-in-law made this dessert in front of me. And once she was done, she gave me a spoonful to taste. I could not dare to say ‘NO’ to her! SO I gobbled that spoonful of pudding. And at the very next second I asked for one more, because I could not taste that properly.
OMG, was my reaction! It was so damn DELICIOUS. I just said to myself, how could I have such a biased opinion about something without even tasting it! Silly me! 😀
I enjoyed the full bowl of this yogurt rice pudding, and fancied for more.
Being a new member of the family I got the advantage, and got the chance to finish the whole batch by myself. LUCKY you; said my hubby dear, and his brother! 🙂
If I talk about my Mom-in-law, she is one the most friendliest understanding human beings I have ever met! She is such a nice person, and I am blessed to have her in my life.
She is a loving wife, a caring mother of two boys, an understanding-supportive mom-in-law, and above all she is the most loving granny of two little granddaughters. Yeah, she became a second time grandmother a couple of months ago. 😀
She just loves these kids like her own. I must say these girls should be proud to have her as a granny! 🙂
I made this Oliya to surprise Abhishek with his favorite pudding! Sometimes I do these kinds of things, just to see those happy expressions on his face.
This recipe is slightly different from my mom-in-laws authentic pudding. I made this pudding with little variations. I have used some flavoring, and fruits in the pudding.
Rice pudding for easter dessert—does that sound weird? Some of you may think it is odd that I am making a non-chocolate dessert for easter.
But it is as stupendous as any other chocolate dessert or pudding. I am enormously loving it, and you will love it too. It has all the magic in it.
I don’t know that this dessert for Easter sounds weird or not, but this is temptingly tasty for sure. If you don’t want to make it for easter, I would ask you, ‘why not’?. If you want to go for it, I would request you to make it ASAP! It’s so tempting. Anyways, you can not stay away from this toothsome treat for so long. That I can certainly promise! 🙂
This pudding is loaded with a generous amount of cardamom and rose flavoring. Who wouldn’t love that? You take a spoonful of chilled pudding in your mouth, and you get the most succulent wonderful surprise.
Plus, those breathtakingly juicy fruits in every spoon. It comes with all the goodness of rice, and remarkably rich creaminess of yogurt.
When everything falls in together, you get this phenomenal pudding. I have never used fruits to this pudding before and now I am pounding myself because it’s such an awesome flavor. I should have used them before.
It has rice, fruits, sugar, cardamom, saffron, almonds, pistachio, raisins and rose water. This is one of those combos that should undoubtedly need to be together. They would just work perfectly. And the awesomeness of rose water is just sensational.
This rice yogurt pudding is certainly a perfect springtastic dessert. You just have to mix everything well, and enjoy it for a whole day. Me and my family have very well savored every single spoon of it.
And just to tell you, it was dinner for Adoria and her darling daddy. Yes, you heard me right—it was the full dinner for them! 😀
Let’s learn this quick and fabulous dessert! This is sure to lighten-up your loved one’s faces! 🙂
Take a large mixing bowl. Add rice and yogurt to it. Mix well. Crush saffron strands, and add 1 tsp water to it. Mix well. Add chopped fruits, sugar ,cardamom powder, raisins, almonds, pistachio, cashew nuts, and rose water to the rice yogurt mixture.
Mix well, and and refrigerate covered for 1-2 hours. Top with almonds, and pistachio and enjoy! 🙂
- plain boiled rice - 1 cup
- granulated sugar - 1 cup or to taste
- natural fat-free yogurt - 3 cup
- raisins - 4 tbsp
- almonds, chopped, 4 tbsp
- cashew nuts, chopped - 4 tbsp
- pistachio, chopped - 2 tbsp
- saffron strands - 8-10
- cardamom powder - 1 ½ tsp
- rose water - 1 tbsp
- any of your favorite fruits, chopped - 2 cups
- Crush saffron strands, and add 1 tsp rose water to it. Mix well.
- Take a large mixing bowl. Add rice and yogurt to it.
- Add chopped fruits, sugar, cardamom powder, raisins, almonds, pistachio, cashew nuts, and rose water to the rice-yogurt mixture.
- Mix well, and refrigerate covered for 1-2 hours.
- Top with almonds, and pistachio and enjoy! 🙂
If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking and Keep Sharing! 🙂
Editor’s Note: This post was originally published in March 2015 and has been updated for freshness, accuracy, and comprehensiveness.