Back to 5 servings 1.5 liters whole milk 0.5 cup Gobindobhog rice or other short-grain fragrant rice, washed and soaked 15-20 minutes, then drained; basmati works 1 bay leaf 4 green cardamom pods, lightly crushed 0.75 cup sugar, or grated date palm jaggery for a deeper flavor; adjust to taste 0.25 cup raisins 2 tablespoons cashews, chopped; other nuts such as almonds or pistachios work 1 teaspoon ghee, optional, for richness
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1 Step 1: Wash the rice in several changes of water, soak it for 15-20 minutes, then drain.2 Step 2: Bring the milk to a boil in a deep, heavy-bottomed pan over medium heat with the bay leaf and crushed cardamom, stirring so it does not catch.3 Step 3: Reduce the heat to medium-low and simmer the milk for about 10 minutes, stirring often and scraping the milk solids from the sides back into the pan until it reduces slightly.4 Step 4: Add the drained rice and stir well, then simmer on low heat, stirring often, for 25-30 minutes until the grains are soft and fully cooked and the milk has thickened.5 Step 5: Add the sugar, stirring until it dissolves, and cook for another 5-10 minutes until the payesh is creamy and reaches your preferred thickness.6 Step 6: Turn off the heat. Remove the bay leaf and cardamom pods, then stir in the raisins, cashews and ghee if using.7 Step 7: Let the payesh cool to room temperature, or chill it for about an hour; it thickens as it cools, so loosen with a little warm milk if needed before serving.getsaucepan.com/r/911c32e8-2ca6-5c6a-b742-e60a6f83ea71
Cook this in Saucepan Payesh (Bengali Rice Pudding) as one big step at a time. Hands free, with timers that ring.
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