Rice Payasam Kerala Style Food
KERALA PAAL PAYASAM (INDIAN RICE PUDDING) - PRESSURE COOKER
Entered for safe-keeping, adapted from ifood.tv. This is a traditional dessert recipe for an Onam Sadhya in Kerala, using a pressure cooker to save time. The taste depends on raw, unpolished good-quality pink rice. Kerala Matta rice (also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, or Red parboiled rice) is an indigenous variety of rice grown in Palakkad District of Kerala. Best bet: try an Indian market. If you can't find any of those, a non-sticky rice like Basmati will work, but it won't have as much of the Kerala flavor.
Provided by KateL
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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- Wash the rice and transfer it to a large sized pressure cooker (a 5 liter pressure cooker will be good, if you use small pressure cookers you run the risk of hot milk boiling over and becoming messy).
- Mix the whole milk with water to make a diluted milk mixture and add half of the diluted milk mixture to the rice.
- Close the pressure cooker with the lid and safety valve and cook in medium heat for about 3 to 4 whistles or cook for about 8 to 10 minutes after the steam begins to release. I used the Kerala unakkalari rice (kind of brown rice) for preparing the kheer/pudding, but if you are using regular brown rice the cooking time may differ and you may need to cook for little more time or adjust the cooking time accordingly.
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