You can find this rice pudding in almost all the homes of Bengali or Indian families, it is a rice made over low heat and for a long time, so that the milk reduces with a touch of cardamom, you can add nuts or raisins to give it another touch and of course the rice that is added is basmati or even a very small aromatic rice called kalijeera (kaliyira).
Payesh, also known as rice kheer, is a beloved dessert originating from the Indian subcontinent. This creamy and fragrant concoction is a true embodiment of culinary tradition and love. It’s made by simmering rice in milk, sweetened with sugar, and generously flavored with cardamom, saffron, and sometimes, a sprinkle of chopped nuts like almonds or pistachios. The slow cooking process allows the rice to absorb the rich, sweet essence of the milk, resulting in a delightful blend of soft rice grains and a velvety, aromatic sauce. Payesh is not just a dessert; it’s a symbol of celebration and togetherness, often served during festivals, weddings, and special occasions, bringing families and friends closer with every spoonful of its divine sweetness.
INGREDIENTS
- 1/2 cup kalijeera rice
- 1l milk
- 150g condensed milk
- 5 or 6 cardamoms
- 3 or 4 strands of saffron
- nuts (pistachios)
DIRECTIONS
- The rice is washed.
- Put the milk and rice in a small pot and start cooking over medium heat.
- We do not stop stirring so that it does not stick.
- Halfway through cooking for about 20 or 30 minutes, add the cardamom and saffron (this ingredient is not worth adding, but I found it interesting)
- When the milk has reduced by a third, add the condensed milk and let it cook for another 10 or 15 minutes.
- Keep in mind that even if it is syrupy before turning it off, it always becomes more solid when it cools.
- Once it is a little more liquid than we like, we remove it from the heat and put it on a plate or long tray.
- Put it in the refrigerator and eat it, with some nuts on top, which can be pistachios, almonds or even raisins.
INSTAGRAM DISCUSSIONS
Payesh or Bengali rice pudding
Course: DessertCuisine: Bengali, IndianDifficulty: EasyIngredients
1/2 cup kalijeera rice
1l milk
150g condensed milk
5 or 6 cardamoms
3 or 4 strands of saffron
nuts (pistachios)
Directions
- The rice is washed.
- Put the milk and rice in a small pot and start cooking over medium heat.
- We do not stop stirring so that it does not stick.
- Halfway through cooking for about 20 or 30 minutes, add the cardamom and saffron (this ingredient is not worth adding, but I found it interesting)
- When the milk has reduced by a third, add the condensed milk and let it cook for another 10 or 15 minutes.
- Keep in mind that even if it is syrupy before turning it off, it always becomes more solid when it cools.
- Once it is a little more liquid than we like, we remove it from the heat and put it on a plate or long tray.
- Put it in the refrigerator and eat it, with some nuts on top, which can be pistachios, almonds or even raisins.
