A winter special from West Bengal, this creamy rice pudding is enriched with the earthy flavours of date palm jaggery.
Wash and soak the rice in a cup of milk/water. Chop the jaggery into tiny pieces. Set aside both.
Pour the milk in a saucepan or heavy-bottomed pan, place on low heat and bring to boil while stirring frequently.
Allow the milk to boil for 10 minutes before adding the bay leaves; continue to boil till the milk reduces by 1/4th the amount. Stir frequently.
Add the soaked rice to the milk and continue to boil for 20-30 minutes or until the rice is cooked. Keep stirring. Once the rice is cooked, add 1 tablespoon of sugar and mix well.
Remove from the heat, add the jaggery and stir until the jaggery has dissolved completely. Add the raisins and stir.
Serve warm or cold, garnished with chopped nuts.