September 29, 2006

Rice payasam

Here is how we prepare our rice payasam.

Rice payasam recipe

Rice - 1/2 cup; soaked in water for 10 minutes
Milk - 2 cups
Coconut milk - 1/2 cup
Jaggery - 1 cup or added more to taste
Raisins - 1 tablespoon
Cashewnuts - 10
Pistachio nuts - 1 tablespoon
Cardamoms pods - 8, powdered
Ghee - 1 tablespoon

Method: Bring the milk and coconut extract to boil. Add the soaked rice and cook it over low heat until rice is cooked very well and is mushy. Add the jaggery and mix it thoroughly. After the jaggery dissolves, allow the payasam to simmer for 5 minutes and remove from the heat. Fry the cashew nuts, pistachios, and raisins separately in the ghee and add these along with the cardamom powder to the payasam. Serve lukewarm or cold. Enjoy!

Other payasams we cooked and blogged so far are - Beaten rice (Aval) payasam; Dates kheer; Green-gram dal payasam; Onion kheer.