Payesh (Rice Pudding) with Brown Rice
Author: 
Recipe type: Dessert
Cuisine: Indian
 
A rich creamy dessert of rice and milk
Ingredients
  • 1 ltr Whole Milk
  • 2 tbsp brown rice
  • 1 cardamom
  • 1 bay leaf
  • ¼th c cashews
  • ½ tsp unsalted butter
  • ¼ c sultanas or golden raisins if available
  • 2 tbsp Agave nectar (adjust to taste)
  • few strands of saffron (optional)
Instructions
  1. Rinse the rice thoroughly in warm water, and soak it for at least 2 hours or more in 2 cups of water. (See *Notes below)
  2. Bring the milk to boil in a heavy bottomed pan. (See **Notes below)
  3. Don't let it flow over. As it nears boiling point, start stirring it.
  4. Add cardamom and bay leaf.
  5. Reduce to low, and simmer the milk. Stir it gently every few minutes so that the milk does not stick to the bottom.
  6. Drain the rice, and let it dry for 15-20 minutes while the milk is getting reduced.
  7. Reduce the milk till it's about ¾ the quantity.
  8. Add rice, and cook on low for 25-30 minutes, stirring every 5 minutes or so.
  9. Check for doneness.
  10. While the rice is cooking, toss the cashews and raisins in ½ tsp butter and add to the rice and milk.
  11. Once the rice is cooked, switch off the flame. Now add Agave Nectar, very slowly. Adjust sweetness to your taste.
  12. Add the saffron strands.
  13. You can serve it hot or Chill for 4 hours and serve cold.
Notes:
  1. * I soaked it overnight. Brown rice can be tough to cook, soaking helps it cook faster.
  2. **A dutch oven is good, but it should have a thick heavy bottom, or the milk will stick to the bottom and burn, spoiling the milk. Stir the milk to avoid this. It's VERY important.)
Recipe by The Lady 8 Home at https://www.thelady8home.com/payesh-rice-pudding-and-happy-diwali/