PAYOX (Assamese rice pudding)
The smell of “Joha” rice simmering in the milk was lingering in the air as I entered home, back from school. Mother was making “Payox” and there was a big smile on my face. Not because I loved Payox but the reason behind preparing it, some occasion or get together, which interests me more. Maa has magic in her hands that whatever she prepares, turns out to be one delectable dish. Born in this beautiful city of Guwahati by the bank of the mighty river Brahmaputra, brought up in the luscious green surrounding with a back drop of the green hills; these are the sweet memories to which I can relate myself just like the sweetest staple dessert dish ” Payox” aka rice pudding in common terms. To me Payox is sacred, no ritual, no occasion is complete without it. This is the first solid food an infant’s tongue experiences right after mother’s milk. You can call “Annaprashan”, a Ritual or ceremony where in an infant is introduced to solid food and Payox is what the child tastes first. Payox is something which is made during festivals, before starting any important venture, for any new beginning, for weddings, for birthdays even on any regular days.
The rich creamy pudding made with an aromatic small grain rice called “Joha” rice, milk, sugar, flavored with cardamom and garnished with dry fruits makes any Indian traditional meal complete. I have seen Maa since childhood, making this dessert every Thursday as an offering to God until now. Even I have made this dessert millions of time and ate it n number of times, but its indulging flavor is kind of an addiction and I can go on having Payox each and every time being made.
Preparation Time 5 min Cook Time 35 mins Total Time 40 min
- Full cream milk 1liter
- Rice ½ cup Joha rice or any small grain rice or 100gms
- Sugar 50 gm
- Golden raisins 1table spoon
- Chopped cashew nuts 1 table spoon
- Cardamom powder ½ tea spoon
- Bay leaf 1 big
- Soak the rice for about 20 min
- Take a deep bottom pan, add milk, bay leaf and bring it to
- Add the presoaked rice, raisins and nuts into the milk and keep stirring on a low heat so that the rice does not stick to the bottom of the pan. Keep stirring until the rice is almost cooked.
- Now add the sugar, cardamom powder and cook for some more time until the texture of the pudding becomes creamy and thick.
- It’s best to serve hot or at room temperature.