There was a time when our birthdays meant luchi (Indian puffed bread) and Indian rice pudding aka payokh in Assamese. The piping hot luchis accompanied by mildly sweet payokh was a must-have combo for most of the parties in our childhood.
Indian rice pudding holds a great place in the culinary tradition of my native state in India. You arrange dinner for someone, cook it as a dessert, you are having some religious rituals, cookit and distribute among the devotees.
Rice pudding is a dish that is still hold very high in our households.
I still remember when ma used to cook her signature Indian rice pudding during our childhood. My mother is an excellent cook and once she started cooking, the sweet aroma would fill the entire house.
As we came back from schools in the afternoon, one step inside our alley and we can tell what is she cooking. The sweet smell of cardamom mixed with the subtle aroma of rice and milk would make us more hungry.
In the cold afternoons, it was a comforting smell, and we would eagerly wait for ma to finish her cooking.
One scoop of the rice pudding with piping hot luchis and our hungry tummies would sing the songs of summer.
Now no matter how many times I cook rice pudding, I would never be able to create that magic like ma. I think it was love that made it so special!
Though the Indian rice pudding is easy to make and use minimal ingredients, it involves slow cooking and hence takes a lot of time.
It is advisable to cook it beforehand to avoid the last-minute rush. As I said, this is a dish which must be cooked with much love and care.
The dish can be made in large batches and can be refrigerated for two days. Let me share how to cook this simple Indian rice pudding from scratch with only 4 ingredients
This Indian rice pudding needs only 4 ingredients, milk, rice, sugar and cardamom seeds. The dish is made by continuously stirring the milk with rice.
Generally, Joha rice, an aromatic and indigenous rice cultivated in Assam is used to make it but you can use any small grain rice for it.
Also read: Simple Vegan Cauliflower Fry
How to make Indian rice pudding from scratch
- 1-litre full cream milk
- 1/2 litre water
- 1/4 cup of Joha rice or any small grain rice
- 1/2 cup regular sugar
- 2 large cardamoms
- Dry fruits for garnishing
- Pour the milk and water into a deep based vessel.
- Bring it to boil.
- Once the milk+water boils, lower the heat and let it simmer.
- After 10 minutes, add the rice and stir continuously.
- Once the milk reduced to half, add the sugar and cardamoms and stir continuously.
- Cook till the rice is totally mixed with the milk and thickens like custard.
- Once done, garnish with dry fruits of your choice.
The process takes one and half hour to two hours to make the perfect payokh. Stir continuously after every five minutes so that the rice does not stick to the bottom.
Do cook and let me know your feedback. I would love to hear from you!
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