Milk Rice / Doodh Chawal
A creamy, gently sweetened rice pudding cooked with milk, cardamom and nuts, often made for new mothers in Indian homes during the postpartum period.
- Calcium-rich
- Protein source
- Vegetarian
Why you'll love this
Creamy, gently sweet and fragrant with cardamom and saffron, doodh chawal is nostalgia in a bowl, lovely warm on a winter night or chilled as a simple dessert.
Good for: Sweet treat · Comfort food · Pregnancy · New mothers · Vegetarian
Total Time
30 min
Serves
2 people
Calories
467 kcal
Nutrition highlights
Estimated, per serving
Key Pregnancy Nutrients
- Calcium295 mg
- Vitamin B121.1 µg
- Riboflavin (B2)0.4 mg
- Protein14 g
Why it can be useful during pregnancy
Doodh chawal is often made for new mothers in Indian homes, and it also fits into a pregnancy diet as an occasional treat. Two cups of milk make it rich in calcium and vitamin B12, and it is filling and energy-dense for the later months when you need a little extra.
Calcium
Two cups of full-fat milk cooked down with the rice make each bowl calcium-rich, which helps build strong bones and teeth.
From: full-fat milk
Vitamin B12
Each bowl gives a good share of the day's vitamin B12 from milk. B12 helps make red blood cells, and vegetarians rely on dairy for it.
From: milk
Protein
Milk, rice and a sprinkle of almonds and cashews add up to a good source of protein for a sweet dish.
From: milk, almonds, cashews
General nutrition information, not medical advice. Nutrient amounts are estimates, and your doctor may recommend supplements (such as folic acid or iron) that food alone does not replace.
Ingredients
What's in it
- ½ cup rice
- 2 cups full-fat milk
- ½ cup water
- 2-3 tbsp sugar, adjust to taste
- 2-3 cardamom pods, crushed
- 1 tbsp chopped almonds
- 1 tbsp chopped cashews
- 1 tbsp raisins
- 1 tsp ghee
- A few strands of saffron (optional)
Easy substitutions
2-3 tbsp sugar, adjust to taste → 1 tbsp sugar plus the raisins
Lowers the added sugar while keeping it sweet enough to enjoy.
1 tbsp chopped cashews → Extra raisins or a few pumpkin seeds
For a nut-free bowl; leave out the almonds too.
How to make it
- 1
Wash the rice 2-3 times and soak for 15-20 minutes.
- 2
Heat 1 tsp ghee in a heavy-bottom pan and lightly roast the drained rice for 1-2 minutes.
- 3
Add ½ cup water and cook until the rice is about 70% done.
- 4
Add 2 cups milk and bring it to a gentle boil.
- 5
Cook on low-medium heat for 15-20 minutes, stirring occasionally so the milk doesn't stick.
- 6
Once the rice becomes soft and the milk thickens, add sugar and cardamom.
- 7
Add almonds, cashews, raisins and saffron.
- 8
Simmer for another 3-5 minutes.
- 9
Serve warm, or chill it for a thicker, dessert-like version.
Pregnancy-friendly tips
- Start with 2 tbsp sugar, taste, and add more only if needed; the raisins already add sweetness.
- Enjoy a small bowl after a meal rather than a large bowl on its own.
- Use a heavy pan and stir often near the end, as the milk catches easily once it thickens.
Safety note
- With 2-3 tbsp sugar plus raisins, this is a sweet dish; if you have gestational diabetes, check the portion and timing with your dietitian.
Contains: Milk, Tree nuts
Frequently asked questions
Is saffron safe in pregnancy?
A few strands in cooking, as used here, are fine. Only very large amounts, far more than any recipe uses, and saffron supplements should be avoided.
Can I eat doodh chawal every day?
It is best as an occasional sweet because of the added sugar. On other days, plain milk or curd gives you calcium without the sugar.
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