Payesh

  |   Posted: February 26, 2020

A Bangladeshi rice pudding, payesh [PIE-esh] is served at all types of ceremonies, feasts and celebrations, including baby showers, birthdays, weddings and anniversaries.

It is traditionally made with gobindobhog rice, an aromatic variety that is not widely found in the United States. Our recipe calls for basmati rice, which is also fragrant and has a nutty flavor.

Yield: 6 servings
Prep time: 40 minutes
Cook time: 40 minutes
Chill time: 1 hour
Total time: 2 hours 20 minutes

Ingredients

  • ¼ cup long-grain rice (basmati is recommended)
  • ¼ cup warm full-fat milk
  • pinch of saffron threads
  • 4 cups full-fat milk
  • ½ cup sugar
  • 2 bay leaves
  • ¼ tsp. cardamom powder
  • ¼ cup chopped mixed nuts (unsalted cashews, almonds and pistachios)

Directions

  1. Rinse, then soak rice in water for 30 minutes. Drain and set aside. Combine ¼ cup warm milk and saffron threads in a bowl and set aside.
  2. Simmer 4 cups milk in a deep, nonstick pan for 8 minutes. Stir in rice and cook on medium heat, stirring occasionally, for 20 minutes.
  3. Add sugar, bay leaves, cardamom and saffron-milk mixture. Mix well and cook on medium heat for 4 minutes, stirring continuously. Turn off heat, discard bay leaves, add nuts and mix well.
  4. Refrigerate at least 1 hour; serve chilled.

A Bangladeshi rice pudding, payesh [PIE-esh] is served at all types of ceremonies, feasts and celebrations, including baby showers, birthdays, weddings and anniversaries.

It is traditionally made with gobindobhog rice, an aromatic variety that is not widely found in the United States. Our recipe calls for basmati rice, which is also fragrant and has a nutty flavor.

Yield: 6 servings
Prep time: 40 minutes
Cook time: 40 minutes
Chill time: 1 hour
Total time: 2 hours 20 minutes

Ingredients

  • ¼ cup long-grain rice (basmati is recommended)
  • ¼ cup warm full-fat milk
  • pinch of saffron threads
  • 4 cups full-fat milk
  • ½ cup sugar
  • 2 bay leaves
  • ¼ tsp. cardamom powder
  • ¼ cup chopped mixed nuts (unsalted cashews, almonds and pistachios)

Directions

  1. Rinse, then soak rice in water for 30 minutes. Drain and set aside. Combine ¼ cup warm milk and saffron threads in a bowl and set aside.
  2. Simmer 4 cups milk in a deep, nonstick pan for 8 minutes. Stir in rice and cook on medium heat, stirring occasionally, for 20 minutes.
  3. Add sugar, bay leaves, cardamom and saffron-milk mixture. Mix well and cook on medium heat for 4 minutes, stirring continuously. Turn off heat, discard bay leaves, add nuts and mix well.
  4. Refrigerate at least 1 hour; serve chilled.

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