Pal Payasam/Rice kheer

Makes 4 cups
Cooking time -40 mins


Rice- 1/2 cup
Milk-5 cups
Sugar-3/4 cup
Cardamom /elaichi powder-1/2 tsp
Ghee, cashews and raisins-to garnish

Cooking procedure:

Pal payasam is a yummy dish which requires lot of attention to be cooked perfect. The perfect stage is where the payasam turns pinkish. This is my mother's recipe who is an adept cook.So how to get that pink color?

1.Cook rice in 2 cups of milk in a pressure cooker until 1 whistle. Keep the fire very low.
2.Open the cooker, add the rest of the milk,cardamom powder and stir well.Always cook in low flame.
3.Stir now and then for about 15 mins; the payasam slowly starts turning pink. Now add the sugar and cook for another 5-10 mins. Keep stirring in between. Roast cashews and raisins in ghee and garnish the payasam.


Dos & Donts:
1.Do not try to add water.
2. Always keep a minimum of 1:5 ratio for rice and milk.
3.Always cook in the lowest flame; else,the whole flavor will be lost and the payasam will get burnt.
4.Always have your attention on the kheer while cooking to avoid burning.
5.Do not add too much elaichi powder. It will spoil the taste if added more than adequate.
6.A pinch of saffron can be boiled in milk and can be added along with the second dose of milk.This will be an added flavor and color to the dish.