Rice Payasam holds a special place in South Indian kitchens and hearts. This beloved dessert brings back memories of family gatherings and festive celebrations. What makes this recipe so wonderful is its simplicity – you need just a few ingredients to create something truly magical. The creamy coconut milk pairs beautifully with the natural sweetness of jaggery. Every spoonful delivers comfort and joy. I still remember the first time I made this for my family – the kitchen filled with the most amazing aroma of cardamom and coconut. Now it’s become our go-to dessert for special moments.
About the Recipe
This Rice Payasam recipe deserves a spot in your dessert collection. Unlike complicated sweets that need hours of preparation, this one comes together quickly with basic ingredients. The broken rice cooks faster than regular rice, saving you precious time. Jaggery adds a rich, caramel-like sweetness that sugar merely can’t match. The two-step coconut milk process creates the perfect creamy texture – thin coconut milk for cooking and thick coconut milk for richness. Plus, you can make this ahead of time since it tastes even better the next day.
Why You’ll Love This Recipe
You’ll fall in love with how easy this Rice Payasam is to make. The ingredients are simple and probably already in your pantry. The cooking process is straightforward – no tricky techniques or special equipment needed. The taste is without a doubt divine – creamy, sweet, and fragrant with cardamom. Kids and adults both go crazy for this dessert. It’s also naturally gluten-free and dairy-free, making it perfect for various dietary needs. The texture is silky smooth, and each bite has delightful surprises of crunchy cashews and sweet raisins. Best of all, it brings that authentic taste of traditional Indian sweets to your home kitchen.
Cooking Tips
Stir the payasam gently while adding thick coconut milk to prevent curdling. Keep the heat on low once you add the thick coconut milk – high heat can cause it to separate. Roast the cashews and raisins until golden for the best flavor and crunch. If your payasam becomes too thick, just add a little more thin coconut milk. Taste and adjust the jaggery according to your sweetness preference. Let it cool slightly before serving for the perfect consistency.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 30 minutes to prepare and cook. Serve Rice Payasam warm or at room temperature – both ways taste wonderful. It pairs beautifully with Indian meals or works perfectly as a standalone dessert. Store leftovers in the refrigerator for up to 3 days. The payasam will thicken as it cools, so add a splash of coconut milk when reheating. You can also enjoy it cold straight from the fridge.
Similar Recipes
- Semiya Payasam (Vermicelli Payasam)
- Pal Payasam (Rice Kheer with Milk)
- Sago Payasam
- Moong Dal Payasam
Nutrient Benefits
Rice provides essential carbohydrates for energy, while coconut milk offers healthy fats and minerals. Jaggery contains iron and other trace minerals that refined sugar lacks. Cashews add protein and healthy fats to keep you satisfied. Cardamom aids digestion and adds antioxidants. Raisins provide natural sweetness along with fiber and potassium. This dessert gives you comfort food that also nourishes your body with wholesome ingredients.
Rice Payasam
Ingredients
- 1 cup Broken Rice
- 1/2 cup Jaggery grated
- 2 1/2 cup Thin Coconut Milk
- 1 cup Thick Coconut Milk
- 1 tsp Cardamoms ground
- few Cashewnuts
- few Raisins
Instructions
- Clean and wash the rice.
- Cook it in the thin coconut milk till the rice becomes soft.
- Add jaggery and stir till it dissolves.
- Roast the cashewnuts and raisins separately and keep aside.
- Pour in the thick coconut milk and bring to a boil, slowly.
- Remove from fire and garnish with cashewnuts, raisins and cardamom powder.
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Frequently Asked Questions
Can I use regular rice instead of broken rice?
Yes, you can use regular rice, but cooking time will be longer. Break the rice into smaller pieces or soak it for 30 minutes before cooking. This helps it cook faster and creates a smoother texture in your payasam.
What if I don’t have fresh coconut milk?
Canned coconut milk works perfectly fine. Use the thick cream that separates at the top as your thick coconut milk. Dilute the remaining with water to make thin coconut milk. The taste will be just as delicious.
How do I prevent the payasam from curdling?
Always add thick coconut milk slowly while stirring gently. Keep the heat on low and don’t let it boil vigorously. If it does curdle slightly, whisk it gently off the heat to bring it back together.
Can I make this recipe vegan?
This Rice Payasam recipe is already completely vegan. Coconut milk and jaggery are both plant-based ingredients. You can enjoy this dessert without any modifications if you follow a vegan diet.
