Easy Instant Pot Rice Pudding (Gurer Payesh)
I was contemplating a little on what should be the first post of the year and then decided to go with (Gurer) Payesh, also known as Rice Pudding with Date Molasses. Rice Pudding is a traditional Indian dessert, that is made with aromatic, non-parboiled rice, milk, and sweetener. The taste and flavor vary depending on the type of sweetener used. Today I will share a very easy recipe of Rice Pudding with Date Molasses, made in an Instant Pot.
Stories of Payesh…
Rice Pudding is one of the dishes that I make on almost all important occasions. This delicious dish signifies good luck, prosperity, and abundance. It is one of our birthday rituals, starting from the very first rice ceremony and all other important life events and significant ceremonies. Even though this dish is made of a handful of ingredients, it needs years of practice and patience to master the perfect taste. Almost in every house, the term “Grandma’s Paayesh is the best” is very common. I guess that proves the fact that you eventually perfect this dish over time and practice. Todays’ Rice Pudding recipe is very close to the taste of “Grandma’s Payesh” which can easily be adopted in our busy lives.
The journey towards the perfect recipe …
I have seen my mother in law preparing Payesh for hours. She would use heavy bottom stainless steel cooking pots. Then she would thicken the milk to a third of its size on low heat for hours, stirring often so it does not stick to the bottom. At last, she would add rice and sugar. That Payesh tasted out of the world, but that is not my cup of tea. I have tried many alternations, including a non-stick pot, using the microwave, half n half milk. But the best I could get was using the slow cooker. I would slow cook the milk on low overnight to thicken the milk to the right consistency before adding the rice. However, when I used the Instant pot it had the same taste but it was faster. . There are many flavors of Payesh(Milk Pudding) apart from Rice Pudding. Here is a recipe for another popular Pudding.
Tips to get Perfect Tasting Rice Pudding
The ideal Rice Pudding is very creamy and not overly sweet. I generally make this with low-fat milk but for a more creamy texture, you can always go for full-fat milk instead. The recipe will include Date Molasses as the main sweetener, but that can easily be substituted with other kinds. This is a good reference in case you are planning to use another sweetener.
In Bengal, Payesh is made of Gobinedobhog Rice which is a white, short-grain, aromatic, sticky rice with a sweet buttery flavor. You can substitute it with Kalijeera, or any other non-parboiled, fragrant rice. There are few tricks that help to get the perfect texture for this Rice Pudding. The Rice here is soft, well-cooked but not mushy. To get that, soak the rice in the water while your milk is getting ready for around 30 minutes. Then drain the water and coat with some Ghee (clarified butter). This will help to keep the shape of the rice. If you soak them in warm milk, it dissolves easily.
If you are using Date Molasses, then you can add the Molasses at the end in the Gurer Payesh, just stir it up and let it sit for a little while. But if you are using sugar, you have to add that with the rice and cook. The consistency of the Pudding is important, it shouldn’t be runny, neither should it be too thick. If it is too thick, then once the dish cools down it will be a sticky blob. So remember to keep a little room for thickening when chilled.
Some like to put nuts in the Payesh to elevate the taste, but I personally do not like nuts in my Payesh. If you are adding nuts, roast them in Butter or Ghee before mixing. Molasses and Gobindobhog Rice have their own fragrance, and if you like that go easy on the Cardamon and Bayleaf.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 4 Cups of Milk
- 1/3 Cup of Rice (Gobindobhog)
- 2/3 Cup Date Molasses (or any other sweetener) Check the amount in the Tips section for substitute sweetener
- 1/4 tsp Salt
- 1 tsp Ghee (Clarified Butter)
- 2-3 Cardamom
- 1 BayLeaf (Optional)
- 2 Tbsp Raw Cashew (Optional)
- Wash and soak the rice in water
- Add 4 cups of milk in the Instant Pot
- Set the Instant Pot in Porridge mode for 20 minutes
- Let the pressure release naturally
- Drain the soaked rice, and coat it in ghee (butter) (Optional)
- Separate out 4-5 tbsp of warm milk to soak the molasses
- Add rice, and salt in the milk
- Set the Instant Pot again in Porridge mode for another 10 minutes
- Let the pressure release naturally.
- Add the molasses in the warm Rice Pudding and stir well
- Let it cover and cool down.
If using sugar instead of molasses, add that with the rice and cook.