Bengali Payesh

Ingredients

• 1 liter Full cream milk
• 50 grams Gobindobhog rice (or Kalijira rice)
• 0.5 cup Sugar
• 1 tablespoon Ghee
• 4 pieces Green cardamom pods
• 1 piece Bay leaf
• 10 pieces Cashew nuts
• 10 pieces Raisins
• 1 pinch Saffron strands(optional)
• 0.5 teaspoon Rose water(optional)

Instructions

1. 1

   Wash the rice thoroughly and soak it in water for 15 minutes, then drain and coat it with a little ghee.

2. 2

   In a heavy-bottomed pot, bring the milk to a boil with the bay leaf and slightly crushed cardamom pods.

3. 3

   Reduce the heat and simmer the milk, stirring frequently, until it reduces by about 25 percent.

4. 4

   Add the ghee-coated rice to the boiling milk and cook on low heat, stirring constantly to prevent sticking.

5. 5

   Continue cooking until the rice is soft and translucent, and the milk has achieved a thick, creamy consistency.

6. 6

   Add the sugar and stir until completely dissolved; the mixture will thin slightly but thicken again as it cooks.

7. 7

   Stir in the cashew nuts and raisins, then simmer for another 5 minutes.

8. 8

   Remove from heat, discard the bay leaf, and garnish with saffron or rose water if desired before serving warm or chilled.