Rice Payasam
A festive Kerala payasam that demands patience and rewards it generously. Milk is simmered for the better part of an hour, thickened with care, sweetened with jaggery or sugar, and served with a prayer that there are leftovers.
Ingredientsfor 4 servings
- 1/4 cup Rosematta rice wash well
- 1 cup Sugar
- 6 cup Milk
- 2 nos Cardamom crush and powder — optional
- Cashew nuts, a few
- White dry raisins, a few
- Ghee, to taste
Preparation
Step 1
In a pressure cooker boil the milk.
Step 2
Next, add washed rice, sugar and close the pressure cooker with the lid. Bring to a full cooking pressure.
Step 3
After the first whistle, low the heat to very low simmer and Continue cooking for 40 to 45 minutes.
Step 4
Open the pressure cooker after it has cooled down to see a paal payasam with a beautiful dark pink shade.
Step 5
Check the sweetness and add more sugar if necessary. :-You can serve the payasam without garnish at this point.
Step 6
Proceed to garnish and flavour with cardamom.Add cardamom powder and stir.
Step 7
Set a pan on the stove heat some ghee and fry the cashew nuts and raisins. Serve hot!
Tip
The payasam will thicken significantly as it cools. Stop cooking when it is still slightly thinner than your target consistency.
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