Free recipe

Rice payasam

Serves 4About 50 minutes

What to buy

Check your pantry first

Dry goods and grains

Pantry staples you may already have

Dairy

Spices and seasonings

Ingredients

  • 1/4 cup raw rice
  • 4 cups whole milk
  • 1/3 cup sugar, adjusted to taste
  • 1 tbsp ghee
  • 8 cashews
  • 1 tbsp raisins
  • 1/4 tsp cardamom

Method

  1. Rinse rice and drain. Bring milk to a gentle simmer in a heavy pot.
  2. Add rice and cook on low heat, stirring along the bottom regularly, until very soft and creamy, about 35 to 40 minutes.
  3. Stir in sugar and cardamom. Fry cashews and raisins in ghee and fold in.

Tips: Add hot milk if it becomes too thick, and refrigerate after cooling promptly.

Allergens: Contains milk, tree nuts (cashew).

Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.

Cooking involves heat and common allergens (milk, tree nuts). Please cook safely.
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