Bora Saulor Payokh with Coconut Milk
A gentle Assamese rice pudding made with bora saul, coconut milk, and just enough sweetness to let the grain shine. The sticky rice turns soft and creamy while cardamom adds a warm, comforting finish.
For 4 servings
- prep
Soak the bora saul.
Wash the bora saul well and soak it in enough water for 4 hours. Drain it completely before cooking.
- mix · ~5 min
Extract the coconut milk.
1.Blend the grated coconut with 2 cups water until coarse and milky.2.Strain and press well to collect thick coconut milk.3.Add the remaining 1 cup water to the coconut solids and strain again.4.Keep all the extracted coconut milk ready for cooking. - boil · ~8 min
Cook the rice in coconut milk.
Pour the extracted coconut milk into a heavy pan and bring it to a gentle boil over low heat. Add the drained bora saul and salt, then stir well.
TIPUse low heat and stir often so the coconut milk does not catch at the bottom. - simmer · ~25 min
Simmer until the rice turns soft and creamy.
1.Add the crushed cardamom and mix.2.Cook on low heat, stirring every few minutes.3.Let the rice absorb the liquid and turn soft and glossy.4.Cook until the pudding thickens but still looks slightly loose.TIPBora saul thickens more as it cools, so stop cooking when it is still a little fluid. - mix · ~3 min
Stir in the jaggery.
Lower the heat completely and add the grated jaggery. Stir until it melts into the payokh and cook for 2 to 3 minutes without boiling hard.
TIPAdd jaggery only after the rice is fully cooked to keep the grains tender. - rest · ~10 min
Let the payokh rest for 10 minutes.
- serve
Serve warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked bora saul very well so extra water does not thin the coconut milk.
- 2Use a heavy-bottomed pan and scrape the base and corners while stirring to prevent coconut solids from catching.
- 3Keep the simmer gentle, not a rolling boil, or the coconut milk can split and turn oily.
- 4Stop cooking when the payokh looks slightly loose; bora saul continues to swell and thicken as it rests.
- 5If your jaggery has impurities, melt it separately with a spoonful of hot pudding and strain before adding.
- 6For make-ahead serving, loosen chilled payokh with a splash of warm water or thin coconut milk before reheating.
- 7Serve it warm for a softer texture or at room temperature for a thicker, more traditional pudding-like set.
Adapt it for your goals.
Vegan
This version is already naturally vegan, making it suitable for dairy-free festive desserts without changing the traditional texture.
low sweetnessLow-sweetness
Reduce the jaggery slightly if you want the nutty coconut and bora saul flavor to stand out more clearly.
festiveFestive
Finish with a little extra crushed cardamom or a spoonful of first-press coconut milk for a richer, more celebratory bowl.
quickerQuicker
Use good-quality unsweetened canned coconut milk when fresh coconut is unavailable; it saves time while keeping the dish creamy.
Why this is on our healthy list.
Dairy-Free Richness
Coconut milk provides the creamy body of this payokh without dairy, which suits those avoiding milk-based puddings.
Energy-Giving Dessert
Bora saul and jaggery make this a comforting, carbohydrate-rich sweet often enjoyed as a sustaining festive dish.
Aromatic Spice Benefits
Green cardamom adds fragrance and gentle digestive warmth, balancing the richness of coconut and sticky rice.
Frequently asked questions
You can, but the texture will be quite different. Bora saul gives the characteristic sticky, creamy body that regular rice cannot fully replicate.
