Bengali rice pudding (payesh)
serves
4
This deliciously creamy and easy rice pudding from Opel Kahn is the ultimate quick dessert to be enjoyed year-round. Served hot or cold, this Bengali take features green cardamom pods and a bay leaf to add traditional flavours of Bengal mixed with the sweetness from palm sugar and the all-important milk for the signature velvety texture. Ready in under an hour, this simple yet luxurious dessert will hit the spot every time.
Ingredients (6)
- 4 cups (1L) milk
- 5 green cardamom pods, smashed, plus extra pods, to serve
- 1 bay leaf
- 1/4 cup (50g) basmati rice, rinsed, drained
- 100g palm sugar, grated
- Toasted slivered almonds, to serve
Method
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1.Place milk, cardamom and bay leaf in a medium saucepan over medium-high heat and bring to the boil. Stir in rice. Cook over low heat, stirring often, for 40 minutes or until rice is cooked and mixture is the consistency of a thick custard. Stir in the sugar until dissolved.
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2.Serve warm or cold, sprinkled with almonds and extra cardamom.
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