It’s very common to make Payesh/rice pudding on birthdays, for vegetarian meals and for offering to God (which is called “prosaad” or “bhog”) in my house. Even though this is not a quick recipe but the steps are very simple and doesn’t require much of cooking skill.
You can make Payesh just with milk, rice and sugar/Jaggery. Rest other elements are not essential. Back in the days when I freshly moved out from my parents house and I could barely cook, I made Payesh in a very basic rice cooker. The only important part of the recipe is to regulate the heat (my rice cooker didn’t have that option but that’s okay) and stir the milk frequently to prevent from sticking to the bottom of the pan.
Now let’s check out the recipe.
Things you need
- 1 litre milk (Preferably full cream)
- 2 tbsp Gobindobhog rice (yes, just that much, it’s not a typo, trust me!)
- 1/2 cup sugar
- 1/4 tsp Cardamom powder (optional)
- 15-20 raisins
- 15-20 cashew nuts
- Soak the raisins.
- Toast the cashew nuts.
- Wash the rice thoroughly and strain the water.
- In a heavy bottom pan, bring milk to boil, stir the milk frequently to prevent from sticking it to the bottom.
- Cook the rice in boiling milk, stir every 1-2 minutes.
- Once the rice is cooked, add the sugar, raisins, cashew nuts and cardamom powder (optional).
Payesh or Rice Puddin is ready! After slow cooking the milk, the color starts darkening a little bit- it’s not burnt, the milk becomes thicker and creamier. We usually pour the hot pudding into the serving bowl and let it cool, sometimes keep them in fridge over night… You can have it hot as well, it tastes more creamier when cooled down.
Here is a much easier alternative of this recipe-
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