Colin + Tanay

Mishti Bhat (Gobindobhog Sweet Rice)

Bengali sweet rice cooked in ghee and sugar, topped with fried cashews and raisins.

Servings
4

About 75g dry rice per person, as a sweet side.

30 min

Ingredients

  • Gobindobhog rice — rinsed and well drained
  • water — 1:1.5 by weight to the dry rice
  • sugar
  • ghee — divided: about a third for the garnish, the rest for sauteing the rice
  • cashews — a handful
  • raisins — a handful

Steps

0–3m

  • Rice

    Step 1

    Rinse the rice in a few changes of water until it runs mostly clear, then drain well.

3–5m

  • Rice

    Step 2

    Set the Instant Pot to Saute and add the remaining ghee. Add the rinsed, well-drained rice and saute gently for 1 to 2 minutes until fragrant and translucent.

5–6m

  • Rice

    Step 3

    Add the sugar directly to the rice and toss for about 30 seconds until it starts to dissolve and glaze the grains.

6–7m

  • Pressure cook

    Step 4

    Turn Saute off. Add the water, scraping the bottom of the pot clean. Seal and cook on High Pressure for 4 minutes.

  • Garnish

    Step 5

    While the rice pressure cooks, heat the garnish portion of the ghee (about a third) in a small pan on the stovetop.

7–15mmeanwhile: Pressure cook still going

  • Garnish

    Step 6

    Fry the cashews until lightly golden, then add the raisins and cook until they plump up. Set aside with their ghee to toss in at the end.

15–25m

  • Pressure cook

    Step 7

    Let the pressure release naturally for 10 minutes, then quick-release the remaining steam.

25–27m

  • Finish

    Step 8

    Open the lid and pour in the fried cashews, raisins and their warm ghee. Fluff gently with a paddle.

27–30m

  • Finish

    Step 9

    Leave the lid ajar with Keep Warm off for 3 minutes to vent steam and keep the grains distinct.

Notes

  • Water is 1.5x the dry rice by weight.
  • Sugar runs about 18 to 20g per 180g dry rice.
  • Pressure time stays 4 min plus 10 min natural release at any batch size.