Cardamom Rice Pudding Payasam Food

CARDAMOM KHEER

Steps:

• Place the rice, spices, sugar, milk, and cream in a large saucepan and set over a medium-low heat. Bring to the boil-but watch it doesn't boil over-then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn't stick and burn. If the mixture is getting too dry, add more milk, a little at a time. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention from you. When the rice is tender (i.e. there's no chalkiness in the center), take it off the heat and spoon into a serving bowl. Allow to cool, then cover and chill in the fridge until cold.
• Just before serving, grind the remaining tablespoon of sugar, the pistachios, and edible flowers as finely as you can, using a mortar and pestle or electric spice grinder. Sprinkle over the top, and serve.

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.

KERALA PAAL PAYASAM (INDIAN RICE PUDDING) - PRESSURE COOKER

Steps:

• Soak rice in water for one hour before making the payasam (pudding).
• Drain rice, and put in pressure cooker along with raw unboiled milk and sugar.
• Secure lid and on low heat, raise to low pressure, then adjust heat to stabilize at low pressure. Cook for 30 minutes.
• Remove from heat and let pressure come down naturally.
• Transfer the payasam to a serving bowl. Mix in ground cardamom.
• In a fry pan, heat ghee and roast cashews in it.
• Spread the roasted cashews over the payasam to garnish. Serve.

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.

PAAL PAYASAM (INDIAN RICE PUDDING)

Steps:

• Wash the rice well.
• Place a heavy bottomed vessel on a high flame, add rice and milk, and bring to a boil, stirring continuously.
• Reduce flame to low and simmer for 40 minutes, stirring every 3 minutes.
• After 40 minutes, check if the rice is done (consistency of the pudding will be slightly thick, like milkshake).
• After the rice is done, add sugar, and stir till dissolved.
• Remove vessel from flame and set aside.
• In a small frying pan, heat ghee on a low flame, and add cashews and pistachios.
• Roast until the cashews turn slightly brown (around 2 mins).
• Add raisins, which will swell up immediately.
• Now quickly pour contents of the frying pan into the cooked pudding and mix well.
• Sprinkle with cardamom powder and serve hot!