Gobindobhog payesh: Bengali rice kheer for bhog

Gobindobhog payesh recipe: fragrant rice simmered in whole milk with bay leaf, cardamom and sugar, the sweet end of Durga Puja bhog, plus a nolen gur version.

Payesh, rice slow-cooked in milk, in a clay bowl. Photo: Ayshamarjana, CC BY-SA 4.0, Wikimedia Commons.

Wash and soak the rice

Wash the gobindobhog rice in two changes of water, drain, and spread it on a plate to dry for 15 minutes.

Khichuri bhog served in leaf bowls at a Durga Puja. Photo: AjayDas, CC BY-SA 4.0, Wikimedia Commons.

Boil the milk

Pour the milk into a heavy-based, wide pan, add the bay leaf and cardamom and bring to a boil over medium heat, stirring so it does not catch on the bottom.

Payesh, rice slow-cooked in milk, in a clay bowl. Photo: Ayshamarjana, CC BY-SA 4.0, Wikimedia Commons.

Add the rice

Add the ghee-coated rice, lower the heat to low-medium and simmer, stirring and scraping the bottom and sides every 2–3 minutes.

Payesh, rice slow-cooked in milk, in a clay bowl. Photo: Ayshamarjana, CC BY-SA 4.0, Wikimedia Commons.

Cook the rice soft

Keep simmering for 30–35 minutes, until the rice is completely soft and breaks when pressed between your fingers and the milk has reduced by about a third.

Payesh, rice slow-cooked in milk, in a clay bowl. Photo: Ayshamarjana, CC BY-SA 4.0, Wikimedia Commons.

Add sugar

Add the sugar and the pinch of salt and stir for another 8–10 minutes on low heat.

Payesh, rice slow-cooked in milk, in a clay bowl. Photo: Ayshamarjana, CC BY-SA 4.0, Wikimedia Commons.

Add nuts and raisins

Stir in the cashews and raisins and cook for 2 minutes more, then turn off the heat and remove the bay leaf.

Payesh, rice slow-cooked in milk, in a clay bowl. Photo: Ayshamarjana, CC BY-SA 4.0, Wikimedia Commons.

Rest and serve

Let the payesh stand for 15 minutes before offering; it thickens considerably as it cools.

A worship plate with a conch, lamp and offerings. Photo: Vish79, CC BY-SA 4.0, Wikimedia Commons.