Prep 8 mins
Cook 42 mins
This recipe has been in my family for years, and is a favourite with all of us. 'Paal' means 'milk' in Tamil (a South Indian language) and 'Payasam' refers to 'pudding'. My mom makes this without the raisins and pistachios, but they add to the payasam's richness. Hope you enjoy this South Indian delicacy :)
- 1⁄2 cup basmati rice
- 4 1⁄4 cups skim milk
- 3⁄4 cup sugar
- 4 cardamom pods, skinned,powdered or 1⁄2 teaspoon cardamom powder
- 1 teaspoon cashews, broken
- 1 teaspoon pistachios, shelled,slivered
- 1 teaspoon raisins
- 1 teaspoon ghee or 1 teaspoon clarified butter
- Wash the rice well.
- Place a heavy bottomed vessel on a high flame, add rice and milk, and bring to a boil, stirring continuously.
- Reduce flame to low and simmer for 40 minutes, stirring every 3 minutes.
- After 40 minutes, check if the rice is done (consistency of the pudding will be slightly thick, like milkshake).
- After the rice is done, add sugar, and stir till dissolved.
- Remove vessel from flame and set aside.
- In a small frying pan, heat ghee on a low flame, and add cashews and pistachios.
- Roast until the cashews turn slightly brown (around 2 mins).
- Add raisins, which will swell up immediately.
- Now quickly pour contents of the frying pan into the cooked pudding and mix well.
- Sprinkle with cardamom powder and serve hot!
I love this Rice Pidding My husbands mom makes here in Egypt
Made this for my husband's birthday recently since he requested it. Was very tasty, the four stars are for the fact that I substituted 3 cans of evaporated milk (tip from my sis-in-law)and so that cut down on the cooking time considerably ...but this is a great recipe! thanks