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Payesh / Rice Kheer (Bengali Rice Pudding)
Mar 06, 2026
Recipe
Serves: 4–5 | Time: 45–60 min
Ingredients
- ½ cup Gobindobhog rice (soaked 15–20 min)
- 1 litre full-fat milk
- ½ cup sugar (adjust)
- 4–5 green cardamoms, crushed
- 2 tbsp chopped almonds & pistachios
- 1 tbsp ghee (optional)
- A few saffron strands (optional)
Method
- Drain soaked rice. Bring milk to a gentle boil in a heavy-bottomed pan.
- Add rice, reduce heat to low and simmer, stirring occasionally so milk doesn’t stick. Cook until rice is soft and milk thickens (30–40 min).
- Add sugar, cardamom and saffron; simmer 5 more minutes. Stir in nuts and ghee; remove from heat. Serve warm or chilled.
Tip: Gobindobhog’s small grains break down a little and lend natural creaminess — stir occasionally (not continuously) to let it thicken without becoming pasty.
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