Rice Pudding Bengali Style (Payesh)

Rice pudding is a delicious dessert, very popular in India and Bangladesh. It is known as Kheer, Payesh or Phirni according to the regions. It is a very traditional dessert on festive occasions such as Durga Puja or Diwali and also in any family celebration.

Depending on each region, the way of preparation varies a little bit. In northern India, it is prepared with basmati rice previously soaked, and it has nuts and rose water. In the south, it is usually prepared with coconut milk. In West Bengal and Bangladesh, it is usually prepared with a very small grain and aromatic rice called “Gobindo Bhog”. Here it is known as Payesh. They used date molasses instead of sugar which gives it an incredible flavour and aroma.

Traditionally rice pudding is served in a clay bowl or a banana leaf.

Today I am going to share you rice pudding in Bengali style. But I am using basmati rice because I know Gobindo Bhog cannot be easily found here in Spain.

As basmati is long grain rice; what I usually do is leave it soaking for half an hour; then I lightly break the grains with my hand to get the ideal texture.

 Ingredients

  • 1 and a half litres of whole milk
  • 50g basmati rice
  • 1 bay leaf
  • 1/2 cinnamon stick
  • 3-4 green cardamoms
  • 120g sugar
  • 1 tablespoon raisins,
  • Dry nuts (cashew, pistachio, almonds etc.) for garnish

 

Instructions:

Wash the rice very well and soak it for half an hour.

-Then drain well the rice and break the grains lightly with hand and set aside.

In a deep bottomed pan, put the milk on medium heat. Add the bay leaf, cinnamon and cardamoms.

-When the milk starts to boil, lower the heat to medium-low flame.

-Reduce the milk by constantly stirring with a wooden spoon.

When the milk remains at 2/3 of its initial amount, add the rice.

-Continue stirring until the rice is perfectly cooked; it will take about 30 minutes approximately.

-Add sugar, raisins and continue cooking for 10-15 minutes more.

-When it has a creamy and thick consistency, turn off the heat.

Remove all the spices (laurel, cardamom, and cinnamon) and let it cool at room temperature. Then chill into the fridge.

-Serve it in small bowls and garnish with dry nuts on top.

Arroz con leche (Phirni, Kheer, Payesh)

 

Rice Pudding Bengali Style (Payesh)

Rice Pudding Bengali Style (Payesh)

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Cuisine India
Servings 4
Calories 135 kcal

Ingredients
  

  • 1 and a half litres of whole milk
  • 50g basmati rice
  • 1 bay leaf
  • 1/2 cinnamon stick
  • 3-4 green cardamoms
  • 120g sugar
  • 1 tablespoon raisins
  • Dry nuts (cashew, pistachio, almonds etc.) for garnish

Instructions
 

  • Wash the rice very well and soak it for half an hour.
  • Then drain well the rice and break the grains lightly with hand and set aside.
  • In a deep bottomed pan put the milk on medium heat. Add the bay leaf, cinnamon and cardamoms.
  • When the milk starts to boil, lower the heat to medium-low flame.
  • Reduce the milk by constantly stirring with a wooden spoon.
  • When the milk remains at 2/3 of its initial amount add the rice.
  • Continue stirring until the rice is perfectly cooked; it will take about 30 minutes approximately.
  • Add sugar, raisins and continue cooking for 10-15 minutes more.
  • When it has a creamy and thick consistency, turn off the heat.
  • Remove all the spices (laurel, cardamom, and cinnamon) and let it cool at room temperature. Then chill into the fridge.
  • Serve it in small bowls and garnish with dry nuts on top.

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