Jaha Chaul Payax (Bihu Rice Kheer)

Name: Jaha Chaul Payax (Bihu Rice Kheer)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Assamese
Ingredients: 100 g jaha chaul (fragrant local rice); 1 litre Full fat milk; 120 g jaggery or sugar; 0.5 tsp cardamom powder; 2 tbsp Cashews; 2 tbsp Raisins; 1 tbsp Ghee

A fragrant rice pudding made with jaha chaul, a small aromatic rice variety native to Assam, slow-cooked in milk with jaggery and cardamom.

🇮🇳India· Assam

Prep: 10 min
Cook: 45 min
Total: 55 min
Servings: 6
Difficulty: Medium
Calories: 230 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Heavy-bottomed pot

Nutrition

Per serving, approximate

Calories: 230 kcal
fat: 9 g
carbs: 32 g
fibre: 1 g
protein: 7 g
calories: 230 kcal

Instructions

1
Heat ghee (clarified butter) in a heavy-bottomed pot. Fry the cashews and raisins until golden, then set aside.
2
In the same pot, bring the milk to a boil. Turn the heat down to low.
3
Drain the soaked jaha chaul (aromatic rice). Add it to the simmering milk.
4
Cook on low heat for about 30–35 minutes, stirring often. Stop when the rice is soft and the milk is thick.
5
Take the pot off the heat and let it cool slightly. Stir in the jaggery until fully dissolved.
6
Stir in the cardamom powder and the fried cashews and raisins.
7
Let the payax (rice pudding) rest for a few minutes to thicken further.
8
Serve warm or chilled as a festive dessert.

Chef's tips

Add jaggery only after removing the pot from the heat and letting it cool slightly, or the milk may curdle. Stir often so the rice does not stick to the bottom.