Gobindobhog Rice Payesh
Fragrant short-grain rice slowly simmered in rich milk.
- Region:
- West Bengal
- Prep:
- 10 min
- Cook:
- 55 min
- Difficulty:
- Medium
Method
- 1
Rinse the rice and drain thoroughly; stir it with the ghee.
- 2
Bring the milk to a gentle boil in a heavy-bottomed pot, stirring to prevent scorching.
- 3
Add the rice and crushed cardamom; simmer on low, stirring often.
- 4
Cook 35–45 minutes, until the rice is tender and the milk has thickened.
- 5
Stir in raisins and cashews; cook for another 5 minutes.
- 6
Add sugar and stir until dissolved; simmer 2–3 minutes, then remove from heat.
- 7
Cool slightly; remember payesh thickens as it stands.
The story behind the dish
Payesh is a Bengali milk pudding served at celebrations and auspicious occasions, including Lakshmi Puja. Gobindobhog rice lends a distinctive fragrance; the slow simmer is what makes the milk creamy without needing thickeners.
