Pithagurir Payas

Rice Powder Soufflé

SERVES 4–5

A classic Assamese dessert, pithagurir payas is a dish to die for. Any good news, no matter how big or small, is celebrated by making a bowlful of this payas. It is easy to make and the slight hint of lime gives the dish an unexpectedly refreshing flavour.

INGREDIENTS

Rice powder

Rice as required

Payas

5½ + ½ cups whole milk

6 tbsp rice powder

6 tbsp sugar

1 tsp lime rind

4 tbsp heavy cream

Garnish

4–5 fresh lime leaves

METHOD

Rice powder Wash rice and and soak for 1–2 hours. Drain. Spread over a clean cloth and leave to dry. Grind the dried rice to a fine or coarse powder, as required. (Rice flour cannot be used as a substitute.)

Payas Pour 5½ cups of milk into a pan over medium-low heat. Stir continuously with a wooden spoon till it comes to a boil. Reduce heat to low and simmer, stirring continuously till it reduces to about 4 cups. In a small mixing bowl, combine rice powder with ½ cup of milk and mix till very smooth. Gradually add this mixture to the hot milk and continue cooking till milk begins to thicken. Mix in sugar and lime rind and cook till mixture begins to coat the back of the wooden spoon. Remove from heat and let cool. Whisk cream till thick; fold it into the thickened custard. Pour into serving bowls, top with lime leaves and chill till set. Serve chilled.