I reckon that Payesh is the reason we love our good old rice pudding here in Blighty! Traditionally a Bengali dessert, it encompasses the delicate and fragrant flavours of cinnamon and cardamom together with rich cream, nuts and fruit which forms the basis of this thick, sweet and luxurious dish of loveliness. It is said that every family has their own secret recipe. So in the spirit of tradition I have tailored my recipe for all. I originally had this dish cold and it can be eaten either way, but for me, it is far better warm. In essence an exotic rice pudding which is certain to warm the cockles as winter draws ever closer. So go on give it a try and let me know how you get on.
- 1 cup of basmati rice
- 100ml of double cream
- 1 500ml of semi-skimmed milk.
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cardamom power
- Handful of flaked almonds
- Handful of roughly chopped pistachio
- Handful of raisins
- 3 x tbsp. caster sugar
Rinse the rice before starting and add to a saucepan. Add the milk and slowly, heat and bring the pan to a very gentle simmer allowing the rice to cook slowly. Whilst warming, add the spices and the sugar to the pan. If you need more liquid add a little water.
Test the rice to see if it is cooked. Reduce the heat and add the double cream. Keep on a low heat until slightly thickened to your liking.
Remove the Payesh from the pan and place into a serving bowl. To the Payesh add the crushed nuts and fruit and drizzle with a little honey.
And there you have it folks…A snuggly bowl of deliciousness!