Bangladeshi rice pudding, commonly called payesh, is a stovetop dessert of rice slowly simmered in milk until soft and creamy. Fragrant small-grain rice, cardamom, and a bay leaf give it a gentle aroma, while sugar makes this version easy to prepare with ingredients found in most supermarkets.
Ingredients
- 6 cups (1.42 L) whole milk
- 1/3 cup (65 g) chinigura or kalijira rice, or another short-grain aromatic rice
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (14 g) ghee, or unsalted butter
- 1 bay leaf
- 4 green cardamom pods, lightly crushed
- 1/8 teaspoon (0.75 g) fine salt
- 2 tablespoons (20 g) raisins
- 2 tablespoons (18 g) chopped cashews
- 2 tablespoons (14 g) sliced almonds
- 1/4 teaspoon (1 ml) rose water, optional
Instructions
- Rinse and soak the rice. Put the rice in a small bowl and cover it with cool water. Swirl it gently, pour off the cloudy water, and repeat until the water is less cloudy. Cover the rice with fresh water and soak for 15 minutes while you measure the other ingredients. Drain it well before cooking. This short soak helps the grains cook evenly; avoid a long soak, which can make small aromatic rice break down too quickly.
- Toast the nuts and raisins. Melt the ghee in a heavy-bottomed saucepan or Dutch oven over medium-low heat. Add the cashews and almonds and stir for about 1 minute, until lightly fragrant but not browned. Add the raisins and stir for another 30 seconds, just until they begin to plump. Transfer everything to a small plate. Keep the pan; the thin coating of ghee adds flavor to the milk.
- Warm and reduce the milk. Pour the milk into the same pan and add the bay leaf, crushed cardamom, and salt. Bring it to a gentle simmer over medium heat, stirring and scraping the bottom often. Once small bubbles appear around the edges, lower the heat. Simmer uncovered for 12 to 15 minutes, stirring frequently, until the milk has reduced slightly. Do not let it boil hard: a vigorous boil can foam over, scorch the base, or create a rough texture.
- Add the drained rice. Stir in the rice and bring the milk back to a gentle simmer. Keep the heat low enough that you see occasional bubbles rather than a rolling boil. Cook uncovered for about 27 minutes, stirring every minute or two and scraping across the bottom and into the corners of the pan. Stir more often as the pudding thickens. The grains should be tender and swollen, with no firm or chalky center.
- Check the texture before sweetening. The rice should be soft, and the milk should coat a spoon but still look a little looser than the finished pudding. If the rice is not tender after 27 minutes, keep simmering and check every 2 minutes. Different rice varieties absorb liquid at different rates. If the mixture becomes very thick before the rice is cooked, stir in 1/4 cup (60 ml) warm milk at a time.
- Stir in the sugar. Add the sugar and cook gently for 5 to 7 minutes, stirring until it dissolves. The pudding will loosen briefly as the sugar melts, then thicken again. Taste a spoonful and adjust the sweetness only if needed. Keep the heat low and avoid adding sugar before the rice is tender; sweetened milk can slow the rice’s softening.
- Finish and rest briefly. Remove the pan from the heat. Lift out the bay leaf and, if you prefer a smooth bite, the cardamom pods. Stir in the rose water, if using, and most of the toasted nuts and raisins. Let the pudding stand for 5 minutes; it will continue to thicken as it rests. Spoon into bowls and scatter the remaining nuts and raisins over the top. The listed cook time allows for the stovetop steps; the 15-minute rice soak is included in the total time.
Tips
- Choose the rice with the texture in mind. Chinigura and kalijira are fragrant small-grain rice varieties used for payesh in Bangladesh, but they may be difficult to find outside South Asian grocery stores. Short-grain aromatic rice is a practical stand-in. Basmati also works if that is what you have, though its longer grains stay more distinct and the pudding is usually less cohesive. Avoid instant rice, which can turn mushy before the milk develops flavor.
- Use a heavy pan and stir the base. Milk can catch on the bottom of a thin saucepan even when the surface looks calm. A heavy-bottomed pan spreads the heat more evenly. Stir with a flat-edged spoon, especially after adding the rice, and reduce the heat if you notice sticking or a skin forming quickly.
- Expect the pudding to thicken as it cools. Stop cooking while it is slightly looser than you want to serve it. If it sets more firmly than expected, loosen individual portions with a splash of milk. Add it gradually so the pudding stays creamy rather than becoming soupy.
- Keep the flavorings gentle. Cardamom and bay should perfume the milk, not dominate it. Lightly crush the pods to release their aroma, but do not grind them into the pot unless you want visible spice flecks and a stronger flavor. If using salted butter instead of ghee, omit the measured salt and taste before adding any more.
Serving Suggestions
Payesh can be served warm, at room temperature, or chilled, depending on the occasion and preference. For a warm dessert, let it stand for five minutes after cooking so it is comfortable to eat while still soft. For a chilled bowl, transfer it to a shallow container, cool it promptly, then refrigerate; it will become noticeably thicker, so stir in a little milk before serving if needed.
Offer it in small bowls after a meal, or serve it as part of a festive spread alongside fruit or other sweets. The toasted cashews, almonds, and raisins provide a little contrast to the soft rice. A small pinch of extra cardamom can be added at the table, but keep toppings modest so they do not bury the delicate milk flavor. If serving several people, stir the pot before portioning because rice tends to settle toward the bottom.
Variations
Date-palm jaggery payesh: Khejur gur, or date-palm jaggery, is a traditional seasonal sweetener in Bangladesh and can give payesh a deeper, caramel-like aroma. It is not always easy to find; use about 1/2 cup (100 g) grated or finely chopped jaggery in place of the sugar. Turn off the heat and let the pudding cool until warm, then stir in the jaggery a little at a time. Some jaggery can make hot milk separate, so do not boil the pudding after adding it. The final color and sweetness will vary with the jaggery.
More aromatic: Add 1 small cinnamon stick (about 2 inches / 5 cm) to the milk with the cardamom, then remove it with the bay leaf before serving. For a floral note, use the measured rose water; orange blossom water is a different flavor and should be used sparingly. Different toppings: Replace the cashews with pistachios or leave out the nuts and add extra raisins for a nut-free bowl. If avoiding dairy, unsweetened canned coconut milk diluted with water can be used, but it produces a coconut-forward pudding and may thicken differently from whole milk.
Storage and Reheating
Refrigerate leftover payesh within 2 hours of cooking. For quicker cooling, divide it among shallow, covered containers rather than leaving a full pot on the counter. Keep it refrigerated at 40°F (4°C) or below and use it within 3 to 4 days. The rice continues to absorb liquid in storage, so a cold portion may look much firmer than it did in the pan.
Reheat only the portion you plan to eat. Put it in a small saucepan with 1 to 2 tablespoons (15 to 30 ml) milk per serving and warm over low heat, stirring often. Add more milk if necessary, a spoonful at a time. For food safety, reheated leftovers should reach 165°F (74°C); check the center with a food thermometer, then serve promptly. You can also microwave a covered portion in short intervals, stirring between intervals and checking the temperature. Freezing is possible for up to about 1 month, but thawed rice pudding can separate or become grainy, so refrigeration is preferable for the creamiest texture.
Frequently Asked Questions
What is Bangladeshi rice pudding called?
It is commonly called payesh. The word is used for rice pudding in Bengali cooking, and recipes vary between households and occasions. Some versions use small aromatic rice and sugar; others are sweetened with date-palm jaggery when it is available.
Can I make payesh with basmati rice?
Yes. Use the same 1/3 cup (65 g) quantity and follow the recipe, checking for tenderness a few minutes early because rice varieties cook differently. Basmati gives a more separate, elongated grain and a less unified pudding than chinigura, kalijira, or another small-grain rice.
Why is my rice still firm?
The milk may be simmering too gently, the rice may be older or a different variety, or the grains may not have soaked. Keep the pot at a steady, gentle simmer and cook in 2-minute increments until the center of a grain is soft. If the pudding is already thick, add warm milk so the rice can finish cooking without the bottom scorching.
Can I make it ahead?
Yes. Prepare it a day ahead, cool it in shallow containers, and refrigerate within 2 hours. It will thicken overnight. Stir in a little milk before serving, either cold or while reheating, and add the crunchy nuts just before serving if you want them to retain their texture.
Can I make this recipe without nuts?
Yes. Leave out the cashews and almonds, and toast the raisins in the ghee as directed. For a nut-free topping with more contrast, use extra raisins or a small amount of toasted coconut. If serving someone with an allergy, check the packaging on all ingredients and avoid cross-contact with nuts during preparation.
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