Rice Kheer / Payasam / Paal payasam Recipe.

Rice Payasam or rice kheer is one of the famous South Indian recipes prepared during festivals and, more over, this paal payasam is a mandatory dessert during the devi pooja occasions. We prepare it during  the navarathri festival and the taste is mind blowing.  Here we mix boiled basmathi rice along with milk and sugar and garnish it with saffron and top it with dry fruits. We South Indians name this sweet prepared out of rice as kheer or payasam while the North Indians have their own version of rice kheer where they coarsely grind rice into powder and then boil it along with the milk. Taste differs and so does the procedure too. As of now I will be showing you the South Indian version, but I will come up with the North Indian version in the near future.

How To Prepare Rice Payasam / Payasa.

The time taken to prepare this rice keer or anna payasa is around 40 minutes and the quantity mentioned here is enough for 3 servings.

Ingredients For Paal Payasam.

• Basmathi rice - 1 / 4 th cup.

• Milk - 1 litre.

• Cardamom - 4.

• Saffron - 5 - 6 strands

• Cashew nut pieces - 2 tbsp.

• Pista - 2 tsp. ( optional ).

• Raisin - 2 tbsp.

• Ghee - 1 tbsp.

• Cashew nut paste - 1 tbsp.

Method To Make Rice Paramanna ( Payasa )

• Wash and soak bamathi rice for half an hour.

• Take a thick bottomed vessel with 1 cup of water in it.

• Boil the water and the washed rice into it.

• Allow the rice to boil.

• When the water gets evaporated add the milk and allow it to boil.

• Meanwhile lower the flame of the gas.

• When the rice is cooked, add the sugar and mix it well.

• When the sugar is melted completely and gets mixed with the rice, add the cardamom powder and keep stirring intermittently.

• Finally add the cashew paste and soaked saffron into the vessel and stir it well.

• Switch off the flame.

• Meanwhile heat a small pan with ghee in it.

• Add the cashew pieces and the raisins into it and roast till brown.

• Transfer the roasted cashew and raisins into the payasam vessel.

Your rich and yummy rice payasa is ready to be served !!!!

KitchenMasti Points.

1. Soak the saffron in hot milk for 10  minutes till the milk turns its colour.
2. Adding cashew paste is optional but it tastes unique and makes the kheer rich.
3. Always use heavy creamed milk for this payasam since it adds richness to the kheer.
4. It is always best to use basmathi rice for this dessert. Replacing it with any other variety may not taste unique.
5. You may boil the rice in cooker too but boiling directly in a vessel has an edge over the pressure cooker method.

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