Chaaler Paish (Bengali Rice Payesh)
Simple, creamy Bengali rice payesh made with milk, rice, cardamom and minimal sweetener — easy to cook and perfect as a light dessert or nourishing snack.
Ingredients
Equipment
Method
- Rinse the rice well under water and then soak it in some water for about 15–20 minutes. Drain before use.
- Heat the milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent it from sticking to the bottom.
- Once milk comes to a gentle boil, reduce the heat to low. Add the soaked rice and ghee, then stir gently.
- Cook on low heat, stirring occasionally, until the rice grains are soft and milk thickens. This takes about 35–40 minutes.
- Add jaggery or sugar, stir well until dissolved. Then add cardamom powder and mix.
- Check the sweetness and consistency. If you like, garnish with chopped nuts. Serve warm or chilled.
Notes
If you prefer a lighter version, use low-fat milk and reduce the quantity of jaggery or sugar. Make sure to stir frequently while cooking to avoid milk sticking. Payesh will thicken further on cooling, so stop cooking while it’s slightly thinner than desired consistency.