Payesh

In our family the rice used for payesh is usually one of the small-grained fragrant varieties like Gobindabhog. When that is not available, Basmati is the next best option. Payesh can be served either at room temperature or chilled, but it tends to thicken as it gets colder. Personally, I find a little goes a long way since it is so rich, but some people can gobble up enormous helpings.