Paal Payasam
- Total Time: 40 mins
- Yield: 5 1x
Description
This rich rice pudding, traditional to South India, can be served warm or chilled.
Ingredients
Units
Scale
- 1/2 cup (120 ml) basmati rice
- 800 ml milk (4 cups)
- 6 tbsp sugar (or to taste)
- 2 tbsp raisins
Optional ingredients
- 1 tsp saffron dissolved in 1 tbsp milk
- 1 tbsp cashew, fried in little ghee till golden
Instructions
- Wash rice, drain. Cook rice in water till 90% cooked. Drain excess water.
- Add cooked rice to milk. Bring to boil. Reduce heat. Simmer for sometime till thickens and rice is softer and cooked thoroughly. Keep stirring at regular intervals.
- Add sugar, raisins. Stir and let sugar dissolve.
- Remove from heat. Add optional ingredients if adding.
- Serve hot or cold.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
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Frequently Asked Questions
Why cook the rice to 90% done before adding it to the milk?
Cooking the rice most of the way in water first, then finishing it in the milk, allows the milk to slowly absorb the starch from the rice as it simmers, creating the thick, creamy consistency characteristic of paal payasam rather than a watery pudding.
What do the optional saffron and cashews add?
The recipe lists 1 tsp saffron dissolved in 1 tbsp milk and 1 tbsp cashew fried in ghee until golden as optional garnishes added off the heat. The saffron contributes a floral aroma and golden color, while the ghee-fried cashews add a rich, nutty crunch.
