Tuesday, 8 April 2014

Rice Pudding or Payasam or Payesh or Rice Kheer

Rice Pudding or Payasam or Payesh or Rice Kheer is a famous Indian sweet dish or dessert. Rice Pudding is served in almost every auspicious occasion starting from festivals, wedding, birthday, and many more. It was a custom to feed a spoon of rice pudding before going to initiate any important work like going for exam, joining job or going to seal a deal, etc. Rice Pudding is prepared in all the regions of India irrespective of their other food habits. Here I am sharing the method of preparing rice pudding in eastern India. Specialty is the rice we use in it. In eastern India (West Bengal mainly) we use govindo bhog rice as a fragrant rice; you can also use basmati rice.

Rice Pudding or Payasam or Payesh or Rice Kheer

Govindo Bhog Rice - 2/3 cup
Milk - 1 litre
Condensed milk - 1/2 cup
Sugar - 1/2 cup
Cardamom Powder - 1 teaspoon
Bay Leaf - 2
Ghee - 2 teaspoon
Roasted Cashew - 8 to 10
Kismis (Raisin) - 8 to 10


Soak the fragrant rice for ten minutes and then drain the water. Now  heat ghee in a pan and add bay leaf . Next add rice and stir for 3 to 4 minutes. Now slowly pour half the amount of milk and keep on stirring it on slow flame to avoid burning. In between add rest of the milk. This process might take half an hour time. Milk will get thicker and reduce to the half of original volume. Keep on scrapping the cream that sticks on the wall of the pan and mix it with boiling milk.  Now add pinch of salt which enhance the taste of kheer. Next goes condensed milk and adjust the sweetness by adding sugar. Add the cardamom powder, roasted cashew nuts and raisin and let simmer for a few more minutes. Now switch off the gas and allow it to cool. You can put it into refrigerator and serve chilled Rice Pudding or Payasam or Payesh or Rice Kheer.

N.B: If you are adding condensed milk you might need less sugar as condensed milk adds some sweetness to the kheer.
Do not add raising before adding sugar, otherwise milk might get spoiled.


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