Rinse Gobindobhog rice with water and soak it in water for 15-20 minutes.
Drain the water and mix the rice with ghee. Set aside.
Heat milk in a heavy bottom pan over medium-high heat and bring it to a boil. Stir very frequently to avoid scorching at the bottom of the pan.
Once the milk comes to a boil, reduce the heat to low. Add the rice to the pan and cook until the rice is nicely cooked and the payesh has thickened (35-40 minutes). Stir frequently while cooking.
Add cup sugar and cook for another 3-4 minutes.
Add cardamom powder and mix well.
Garnish the payesh with chopped cashew nuts, pistachios, and slivered almonds. I also like to use some dried rose petals for a pop of color.