Cardamom Rice Pudding Payasam Recipes

CARDAMOM RICE PUDDING (PAYASAM)

Steps:

• Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
• Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
• Stir almond mixture into rice pudding and serve warm.

RICE PUDDING WITH CARDAMOM

Steps:

• In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.

INDIAN JAGGERY RICE PUDDING (VELLAM PAYASAM)

Steps:

• Add rice and water to a pot on a high flame and bring to a boil.
• Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
• Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
• When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
• Sprinkle cardamom powder over the pudding.
• In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
• Mix well, and serve immediately, or cold, after refrigeration.