Komola Payesh – Orange Rice Pudding
This perfumy refreshing rice pudding, Komola Payesh is a quintessential Bengali classic. Some prefer to make kheer instead, where there is no rice added. Just thicken milk flavored with orange. I will share that someday soon. But this week for Makar Sankranti Special, I wanted to celebrate rice by making chaler payesh (rice pudding) with komolalebu (oranges)! In my world any Bengali festival must include Payesh. My all-time favorite dessert and while my preference will always be Kejur Gurer Payesh, winter must be celebrated with oranges. And so Komola Payesh felt like the right choice here.
What do you need for Komola Payesh?
Short Grain Rice : A rice variety that is traditionally used for this pudding is called “ Gobindo bhog” or “Kali jeera rice” both of which are non-sticky short grain rice, with a beautiful aroma. Whole Milk: I don’t compromise with fats or taste when it comes to Payesh. So whole milk is what I will always recommend. Sugar: White sugar is what you should be using but brown sugar will work fine too. And if you absolutely must, then yes honey can be a substitute as well. Traditional recipe will call for only sugar. Green Cardamom and Bay Leaf: Adding bay leaf in rice pudding is not common in rest of India. But Bengalis love bay leaves, in both their savory and sweet treats. Fresh Orange: Use both the juice and the pulp. You can make it as much orange loaded as you want.
Can you prepare Rice Pudding in Pressure Cooker?
Rice pudding is a labor of love and I will never use insta-pot or pressure cooker. It’s a feeling for us Bengalis and we take the whole process very seriously. It has to be always prepared on a heavy bottom pan, simmered and slow cooked until the milk is thickened, and the rice is cooked through with the perfect sweetness. I don’t use condensed milk or powdered milk. It is prepared with only whole milk that is first simmered to thicken a bit before adding the rice.
When do you add the Orange?
Now this is the trickiest part. If you add orange while the pudding is still warm, then it will curdle, and the pudding will be inedible. You prepare the payesh (rice pudding) and let it cool down to room temperature. And then you add the juice and the pulp and mix it around. Serve it freshly prepared and cold or room temperature, if you are like me who doesn’t enjoy cold payesh. If you have never tried this Komola Payesh, then this winter you have to give this orange rice pudding a try. You might make it all winter long.
