Gurer Payesh (Bengali rice kheer with jaggery)

1. 1. Rinse gobind bhog rice a couple of times 2. Soak rice in enough water for 20 mins 3. Chop date palm jaggery and keep aside 4. Take milk in a heavy kadhai or pan 5. Keep the flame low and heat the milk. Stir occasionally while heating. 6. Let the milk come to a boil. Then continue to simmer the milk for 8 to 10 minutes more after it comes to a boil. Stir often. The milk will start reducing in this period of time. 7. Drain all the water from the rice and add to the milk 8. Add 1small tej patta and cardamom powder (optional) and mix. Simmer on low flame till the rice grains are cooked. Stir often. 9. As the rice grains get cooked, the milk will also thicken and reduce more. So stir often so that rice does not stick to the pan. 10. Once the rice grains are softened, add the jaggery and boil it for some more time and then switch off the flame. 11. Add a few cashews and raisins (optional). You can also add almonds or pistachios instead of cashews and voila!!! Serve nolen gurer payesh hot or warm. You can also refrigerate and serve this rice payesh chilled. PS I made 6 small bowls of rice pudding with the above ingredients and each bowl had 203 calories (all within my macros) 😊