Puddings are an English creation but they have become even more famous in India because of the range of ingredients available here . This recipe is for my version of Assamese payokh of their rice pudding or rice kheer . The special ingredient used here is the Black rice from Manipur . Apart from producing a beautiful chocolatey brown colour , it also has a great earthy aroma and makes the rice pudding even more creamy .
Stressed spelled backwards is desserts. Coincidence? I think not !
- About 250 grams of Manipuri brown rice .
- One litre milk (better with full fat milk) .
- Two tablespoons of sweetened condensed milk .
- Sugar according to taste .
- Few cardamom pods and bay leaves .
- Rose water .
- Dry fruits of your choice .
Wash and soak the rice for about an hour . Drain the water and let it stand for about five minutes before cooking to lose the access water .
Boil the rice in the milk in a deep pan . Then add two bay leaves , two – three cardamom pods and few drops of rose-water to the milk . Keep the flame in simmer till the rice is boiled and becomes soft .
Keep stirring occasionally so that the rice does not stick to the bottom of the pan . Please stay nearby so that the milk doesn’t boil and overflow the pan .
Leave it in a little watery state as the rice tends to absorb a little liquid even after the removing the heat to cool it . There you have my version of aromatic payokh or rice pudding ready to be served .
Garnish with dry fruits of your choice and a bit of fresh cream . You can serve it warm or cold according to your choice .
The color is completely due to the rice . No artificial colors have been added here .