Even though we no longer have white rice and totally converted to brown rice, once a year when I make rice pudding I use white rice. I have tried substituting with brown basmati rice, but didnt like the consistency and taste. So I figured out that once a year, we can break our rules and have 4 tbsp of white rice. Traditionally a special very fragrant rice called "Gobindabhog" available in west-bengal is used for the payesh. Here I have used organic white jasmine rice from Thailand with equally good results.
Whole Milk - 1/2 gallon
White Rice - 3 to 4 tbsp. (Preferably use Gobindabhog or Kalijira Rice, I used Jasmine here)
Nalen Gur / Date Molasses - around 1 cup (a little more or less depending on how sweet you want the pudding to be and the quality of the molasses, if the molasses is solid then break into small pieces)
Raisins - a handful (optional)
Wash the rice in water and keep aside.
In a large heavy bottomed pot, bring the milk to a boil. Add the washed rice and stir. Then reduce the heat and let the rice and milk simmer for about an hour. Keep stirring in between every five minutes so that the rice doesn't clump together and the milk doesnt stick to the bottom of the pan.
When the rice has become very soft and the consistency of the pudding is very creamy, remove from heat. Add the nalen gur and stir gently till it has completely dissolved and mixed well with the payesh. If using raisins, sprinkle them on top.
Serve the payesh at room temperature.