Bora Saulor Payokh
A creamy, luscious rice pudding from Assam, made with special sticky 'Bora Saul' rice. This traditional dessert is slow-cooked in milk and sweetened just right, a true comfort food for any occasion.
For 4 servings
Prepare the Rice
- Wash the Bora Saul rice thoroughly in several changes of water until the water runs clear.
- Soak the rice in fresh water for at least 30-60 minutes. This step is crucial for a creamy texture.
- After soaking, drain all the water completely using a fine-mesh sieve and set aside.
Sauté Aromatics and Rice
- In a heavy-bottomed pot or kadai, heat the ghee over medium heat.
- Once warm, add the tej patta and crushed green cardamom pods. Sauté for about 30 seconds until they release their fragrant aroma.
- Add the drained rice and stir-fry for 1-2 minutes, ensuring each grain is well-coated with ghee.
Slow-Cook the Payokh
- Pour the milk into the pot, stirring continuously as you pour to prevent lumps.
- Bring the mixture to a boil, then immediately reduce the heat to low.
- Let it simmer gently for 30-35 minutes. Stir every few minutes, scraping the bottom and sides of the pot to prevent the rice from sticking and burning.
- The rice will cook through, and the milk will reduce and thicken to a creamy consistency.
Sweeten and Finish
- Once the rice is fully cooked and the payokh has thickened, stir in the sugar and the pinch of salt.
- Continue to cook on low heat for another 5-7 minutes, stirring until the sugar is fully dissolved and the payokh is luscious and creamy.
- Turn off the heat. The payokh will continue to thicken as it cools.
Garnish and Serve
- Remove the tej patta before serving.
- Let the payokh rest for about 10 minutes.
- Garnish with chopped cashews and slivered almonds.
- Serve warm or chilled according to your preference.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat milk for the creamiest and richest texture.
- 2Stir the payokh frequently, especially towards the end, as the sticky rice can easily burn at the bottom of the pot.
- 3The payokh will thicken significantly as it cools. If it becomes too thick, you can add a splash of warm milk to adjust the consistency before serving.
- 4For a deeper flavor, lightly toast the nuts in a little ghee before using them as a garnish.
- 5Crushing the cardamom pods just before adding them to the pot releases maximum flavor.
Adapt it for your goals.
Sweetener
Replace white sugar with jaggery (gur) for a more traditional, earthy sweetness. Add the grated jaggery after turning off the heat to prevent the milk from curdling.
FlavorFlavor
Add a few strands of saffron (kesar) soaked in 2 tablespoons of warm milk during the last 10 minutes of cooking for a beautiful color and royal aroma.
Nuts & FruitsNuts & Fruits
Incorporate other nuts like pistachios or add some raisins or chopped dates along with the sugar for extra texture and natural sweetness.
AromaticsAromatics
Add a pinch of edible camphor (pacha karpooram) at the very end for a traditional temple-style flavor, but use it sparingly as it is very potent.
Why this is on our healthy list.
Source of Energy
The carbohydrates from the rice and sugar provide a quick and substantial source of energy, making this a satisfying dessert that replenishes energy stores.
Rich in Calcium
Prepared with a large quantity of milk, this payokh is a good source of calcium, which is essential for maintaining strong bones and teeth.
Comfort Food
The warm, creamy texture and sweet taste of this traditional dessert can have a comforting and soothing effect, helping to reduce stress and improve mood.
Frequently asked questions
Bora Saul is a special variety of glutinous or sticky rice cultivated in Assam, India. Its high starch content gives the payokh (kheer) its characteristically thick, creamy, and sticky texture.