Paal Payasam | Rice Payasam

This Paal Payasam recipe is a typical Tamil type Rice Payasam – a creamy, scrumptious pudding of milk and rice. No extras added, simply the fundamental rice pudding in South Indian type. Rice is a staple grain within the Indian delicacies and we make many preparations from it. Significantly in South India, savory and salty preparations like Puliyodharai, Thayir Sadam, and so on. to candy desserts like this Paal Payasam, Sakkarai Pongal and lots of extra are made. South Indian delicacies is understood for its plethora of rice-based dishes too.

paal payasam garnished with dried rose petal chiffonade in a brass bowl with text layovers.

About Paal Payasam

A Rice Pudding is called Rice Kheer in India. So, whenever you translate the well-known candy from Tamil Nadu, Paal Payasam in English, it’s ‘milk (paal)’ and ‘kheer (payasam).’ It’s typically spelt as Pal Payasam or known as Arisi Paal Payasam or Rice Payasam.

This Rice Payasam can also be the only candy that you would be able to ever think about of. Solely 4 components – rice, milk, sugar and ghee – simmered collectively right into a thick, creamy concoction of deliciousness.

This South Indian candy dish can actually be the dessert of your goals as a result of it’s so straightforward to make and a ten/10 on style.

Paal Payasam will be served sizzling or chilly as a candy or an after-meal dessert. You too can make this payasam on festivals and supply it to the deities.

Since we’re speaking about this explicit South Indian model of candy pudding, me sharing different comparable variations of the identical will likely be completely justified. So, you possibly can attempt all of those too.

From Southern India, a few of my different favorites are Pasi Paruppu Payasam, Kadalai Paruppu Payasam and one other Tamil delicacy Aval Payasam.

About My Recipe

I had developed my affinity in direction of several types of payasams whereas holidaying in Kerala a few years again. The accommodations we stayed at served some actually genuine and attractive variations.

Just like the blended lentil payasam. One other one was the moong dal payasam, which was served as prasadam on the Guruvayur Temple.

I actually had an overdose of payasams on that journey, however in a optimistic manner. And it was solely proper on my half to attempt all of them (and extra!) again at house, and share the recipes that I’d give you on my weblog as properly.

To start with, was this actually easy, but decadent model of the Rice Payasam. This Paal Payasam has no flavorings or dry fruits, nonetheless tastes heavenly.

The mix of rice, milk and ghee is sufficient to convey out the most effective of flavors, and also you truly gained’t miss any of the flavorings on this dish.

However nonetheless, in case you can’t actually digest a payasam or kheer with out including some flavorings in it, discuss with this listing, select and add what you want:

  • Cardamom powder
  • Nutmeg powder
  • Saffron strands
  • Blanched and sliced almonds
  • Chopped or sliced cashews or pistachios
  • Raisins
  • Rose water
  • Kewra water (pandanus water)

The way in which to prepare dinner this Rice Payasam is that of a gradual cooking methodology. Due to the gradual simmering, the Paal Payasam develops its personal rice flavors.

I normally don’t prepare dinner kheers/payasams in a stress cooker as I don’t take probabilities with the milk spilling out from the cooker and creating a large number. However if you want, you possibly can attempt cooking it in stress cooker.

Step-by-Step Information

The right way to make Paal Payasam

Sautéing Rice

1. Warmth 1 tablespoon ghee in a thick bottomed large pan or kadai. If you would like, you can even add ½ tablespoon ghee.

heating ghee in a thick bottomed wide pan.

2. Add 3 tablespoons basmati rice. I saved the rice entire. You too can coarsely floor the rice after which add.

Additionally, in case you desire, you possibly can rinse the rise grains first and unfold them on a plate to dry.

basmati rice added to the melted ghee.

3. Stir the rice grains and sauté.

sautéing rice grains for making paal payasam.

4. Sauté for on low to medium warmth for about 30 seconds or until the rice turns aromatic. Don’t brown the rice.

sautéing rice grains.

Cooking Rice With Milk

5. Then, add 1 liter full cream milk or entire milk which has been boiled earlier than. The pre-boiled milk will be sizzling, heat or refrigerated.

adding milk to the rice.

6. Stir to mix.

stirring the milk well.

7. Deliver the milk to a boil first, on low to medium warmth. Stir whereas the milk is getting heated up, in order that the underside of the milk doesn’t get scorched.

bringing the milk to a boil.

8. After the milk has come to a boil, proceed to simmer until the rice grains are cooked. For fast cooking of the rice, I saved a lid on the pan.

However on this case, it’s a must to be within the kitchen and alert, so that you just open the lid when the milk begins frothing up.

Or else you possibly can prepare dinner the rice uncovered. However do stir commonly. One other tip is canopy the pan in such a manner, in order that among the steam will be handed by.

cooking cooking rice grains in the milk in the covered pan.

9. After 30 minutes the rice grains are ¾ᵗʰ cooked.

cooking rice grains in the milk.

10. Proceed to prepare dinner additional until the rice grains are fully cooked. Right here, I’ve saved the lid in a manner, permitting some area for the steam to cross.

pan covered with lid with some space at the side for steam to pass through.

11. Right here the rice grain are cooked properly and softened. After the rice grains are cooked, you possibly can even mash them whereas stirring with a spoon or spatula.

cooked rice grains on a wooden spatula.

Make Paal Payasam

12. As soon as the rice grains are cooked, add 4 tablespoons sugar. You possibly can add sugar as per your style necessities.

adding sugar in the payasam.

13. Stir in order that the sugar is dissolved.

stirring the sugar in the payasam.

14. Simmer additional for 8 to 10 minutes or until the milk has diminished and the payasam has thickened.

Hold in a thoughts that because the payasam cools, it should thicken extra. So, you possibly can determine the consistency you favor.

simmering paal payasam.

15. Serve Paal Payasam plain or garnished with saffron, rose petals or sliced almonds.

For the image, I garnished with some dried rose petal chiffonade. You possibly can serve the Rice Payasam sizzling or chilly. Refrigerate in terms of room temperature.

paal payasam garnished with dried rose petal chiffonade in a brass bowl with text layover.

Skilled Suggestions

  1. For this payasam, use full cream or entire milk. Low fats milk have the possibilities of curdling whereas getting cooked. Additionally, pre-boiled milk that’s added within the rice, will be sizzling, heat or refrigerated.
  2. You need to hold stirring the milk when it’s getting heated with a purpose to keep away from scorching from the underside.
  3. Since this payasam is cooked in ghee, you possibly can go just a little low on it. As an alternative of 1 tablespoon, you possibly can add ½ tablespoon too.
  4. I’ve added entire rice on this recipe. You possibly can even grind the rice coarsely after which add.
  5. To prepare dinner the rice rapidly, I lined the pan with a lid. However in case you are doing so, keep round so as to open and verify when the milk begins to froth. Additionally, cowl your pan in a manner that some steam will be handed by. If not doing this, then you possibly can prepare dinner the rice uncovered as properly, however hold stirring commonly.
  6. You could have your likings in terms of the sweetness within the payasam. Add sugar accordingly.
  7. Bear in mind on cooling, you’ll have a thicker payasam. So, determine on the consistency you need and prepare dinner accordingly. If not serving instantly, refrigerate as soon as it involves room temperature.
  8. Garnish choices: Rose petals, saffron, sliced almonds or pistachios.

Extra Related Recipes To Strive!

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paal payasam garnished with dried rose petal chiffonade in a brass bowl with text layovers.

Paal Payasam | Rice Payasam

Paal Payasam is an easy South Indian variant of a gradual cooked rice pudding made with solely 4 components. This recipe is of a typical Tamil type Rice Payasam that’s creamy and scrumptious.

5 from 11 votes

Prep Time 10 minutes

Cook dinner Time 50 minutes

Complete Time 1 hr

  • Warmth ghee in a thick bottomed large pan or kadai till it melts. Hold the warmth to a low or medium-heat.

  • When the ghee melts, add basmati rice.

  • Stir the rice grains and sauté for about 30 seconds on a low to medium warmth or until you get a pleasant aromatic aroma from the rice. Don’t enable the rice to get browned.
  • Then add milk which has been boiled earlier than. The pre-boiled milk will be sizzling, heat or refrigerated. Stir the rice grains with the milk.

  • Deliver the milk to a boil first on a low to medium warmth. Do stir when the milk is getting heated up, in order that the underside of the milk doesn’t get scorched.

  • After the milk has come to a boil, proceed to simmer until the rice grains are cooked fully and softened.

  • For fast cooking of the rice, I saved a lid on the pan. However on this case, it’s a must to be within the kitchen so that you just open the lid when the milk begins frothing up. Or else you possibly can prepare dinner the rice uncovered. However do stir commonly.

  • One other tip is canopy the pan in such a manner, in order that among the steam will be handed by.

  • Proceed to prepare dinner additional until the rice grains are fully softened. After the rice grains are cooked, you possibly can even mash them whereas stirring with a spoon or spatula.

  • As soon as the rice grains are cooked properly, add sugar. Stir in order that the sugar is dissolved.

  • Simmer for an extra 8 to 10 minutes until the milk has diminished and the payasam has thickened. Do understand that as this payasam cools it should thicken extra, so you possibly can determine the consistency which you favor.
  • Serve Paal Payasam as is or garnished with saffron, rose petals or sliced almonds. You possibly can serve the payasam sizzling or chilly. You too can supply the payasam to any deity first earlier than serving to anybody else.Hold any leftover payasam within the fridge after it comes at room temperature.
  • When making rice payasam for the deities, don’t style or scent any of the components. Additionally use freshly bought components. 
  • Be at liberty to incorporate your selection of nuts and dry fruits. You possibly can choose to fry the nuts individually in 1 tablespoon ghee and add this whole combination of the fried nuts and ghee to the payasam as soon as it’s cooked.
  • For flavorings, you possibly can add add cardamom powder, cloves powder, nutmeg powder, cinnamon powder, saffron strands, rose water or kewra water.
  • Whereas I’ve used uncooked sugar to make this candy, you can even use jaggery omitting the sugar. Grate or finely chop the jaggery. Let the payasam prepare dinner first. After the payasam is cooked, set it apart on the countertop for 3 to 4 minutes. Then add the jaggery and stir to combine till the jaggery dissolves. You may add about 4 tablespoons of grated or finely chopped jaggery. 
  • This recipe will be scaled simply to make for much less servings or extra parts.

Vitamin Information

Paal Payasam | Rice Payasam

Quantity Per Serving

Energy 276 Energy from Fats 108

% Each day Worth*

Fats 12g18%

Saturated Fats 7g44%

Polyunsaturated Fats 0.4g

Monounsaturated Fats 3g

Ldl cholesterol 41mg14%

Sodium 99mg4%

Potassium 403mg12%

Carbohydrates 33g11%

Fiber 0.1g0%

Sugar 24g27%

Protein 9g18%

Vitamin A 418IU8%

Vitamin B1 (Thiamine) 0.2mg13%

Vitamin B2 (Riboflavin) 0.4mg24%

Vitamin B3 (Niacin) 0.4mg2%

Vitamin B6 0.2mg10%

Vitamin B12 1µg17%

Vitamin D 3µg20%

Vitamin E 0.1mg1%

Vitamin Okay 1µg1%

Calcium 322mg32%

Vitamin B9 (Folate) 1µg0%

Iron 0.1mg1%

Magnesium 34mg9%

Phosphorus 273mg27%

Zinc 1mg7%

* P.c Each day Values are primarily based on a 2000 calorie food plan.

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This Rice Payasam recipe submit from the archives first printed in October 2015 has been republished and up to date on 4 September 2022.

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