Chaler payesh (Bengali rice pudding)
Curries With Bumbi · ♥ 567 likes · 36.2K views · 5 min video
Read about milk in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 l milk
Heat one litre of whole milk in a heavy-bottomed pan over medium to high heat.
Milk in a heavy-bottomed pan
- 2 tbsp Kali Jeera rice
- water
- 1 tbsp golden raisins
Wash two level tablespoons of rice well and soak in water about 30 minutes; soak the golden raisins in water too.
- 2 whole bay leaves
As the milk nears a boil, add the bay leaves; drain the rice, add it to the milk and stir.
Once boiling, reduce to medium and keep stirring on medium to low heat so the milk does not stick to the bottom.
- 6 tbsp sugar
Only then add about six tablespoons of sugar; sugar added earlier keeps the rice from softening.
- salt
- ¼ tsp cardamom powder
Drain the raisins and add them after the sugar, or the milk may curdle; add a tiny pinch of salt and a quarter teaspoon of cardamom powder.
Keep stirring; at about 30 minutes the milk has reduced and coats the back of a spoon. Remove the bay leaves.
Salt and cardamom
At 35 to 40 minutes it reaches the right consistency, neither too thin nor too thick; it thickens further as it cools.