In traditional Bengali cuisine rice pudding is known as payesh. Usually it is prepared on special occasions, especially on birthdays. It’s even used as offerings to God in traditional Bengali houses.

Ingredients:

Milk- 1 ½  ltr.
Rice- 1 cup (short grain, sweet smell Govindabhog rice) Soaked.
Cashew nuts-10/11
Raisins: 1 tsp (soaked)
Kesar: 6 of strands
Green cardamoms (powder): 5/6
Cardamom powder- 1 tsp (optional)
150 gm- sugar
Bay leave- 2/3
Direction:

Pour the milk into a bowl and heat on low temperature and stir continuously (otherwise the milk may get burnt at the bottom).
Let it boil, until the quantity that remains is 1/3rd of the original amount.
Now add the soaked and properly cleaned rice. Add sugar gently and keep on stirring.
After that, add bay leaves and green cardamom and allow the rice to cook properly.
When the rice has been cooked properly crush the cashew nuts and add them in the bowl.
Take the soaked raisins and sprinkle all over the milk.
Remove the bowl from heat. Transfer the contents of the bowl into another container.
Sprinkle the kesar strands and cardamom powder all over the rice pudding.
Refrigerate it overnight and serve chilled.