(Last Updated on : 11/01/2014)
Rice Payasam is a very delicious and popular recipe. It is easy to make. It can be served at any festival and celebration. The preparation style of Rice Payasam varies according to states.
General Ingredients of Rice Payasam
1 Cup Rice
1 Liter Milk
4 Cashew Nuts
2 Cardamoms (powdered)
8 tbsp Sugar
2 tbsp Ghee
Method of Preparing Rice Payasam
First of all, heat ghee in a pan then gently fry the rice over there. When done remove and keep to the side.
Use the same pan for frying cashew nuts, almonds and raisins lightly with little ghee.
Now mix in the fried rice, sugar and cardamom.
Pour milk and simmer on low flame until rice turns tender.
Ingredients of Rice Payasam (Tamil Style)
Cooked rice - 1/2 cup
Milk - 4 cup
Raisins - 10
Cashews - 15
Sugar or brown sugar - 3/4 cup
Cardamom - 3
Shredded almond - 1/4 cup
Ghee - 1 tablespoon (tbsp)
Preparation of Rice Payasam in Tamil Style
Heat the ghee and fry the cashews, raisins until the raisins plump and keep it aside.
In a pan add milk and bring it to boil. Add the cooked rice and simmer
When the milk becomes thick, add the sugar and stir well.
Add crushed cardamom, raisins and cashew to the simmering milk. Cook until the right consistency (thickness) is reached and serve.
Ingredients of Rice Payasam using Jaggery
1 litre milk, full fat
3 tbsp rice, preferably the finer fragrant variety
Half tsp ghee (clarified butter)
Half tsp green cardamom powder.
3/4th cup crushed date palm jaggery, alternatively replace with sugar to taste.
Some chopped dry fruits such as almonds, dates, cashew nuts and raisins.
Preparation of Rice Payasam using Jaggery
Put the milk to boil on a thick bottom pan.
Meanwhile wash and drain the rice, heat a frying pan and just sparingly brush the pan with ghee. Add rice and reduce the flame to low, fry for just a minute until the strands separate but the colour of the rice does not change.
Once the milk is fully boiled reduce the flame and let it simmer for 5 minutes, then add the entire rice and stir it well. Keep stirring every 3-4 minutes scrapping down the cream from the sides and base of the vessel. Cook until the kheer thickens then add the cardamom powder and remove from the heat.
Now stir in the crushed jaggery or sugar until incorporated. Taste and adjust the sweetener, cover and let it rest for 5-10 minutes.
Garnish with cashews and raisins.
Serve warm in winters and chilled during summers.
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