Rice payasam

Name: Rice payasam
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 150g Patak’s Basmati Rice, washed; 400ml can coconut milk; 100g grated palm sugar (from Waitrose) or unrefined brown sugar; 200ml full-fat milk; Seeds from 5-6 green cardamom pods, ground; 50g mix of cashew nuts and raisins

Published: 31 Oct 05
Updated: 18 Mar 24

Test kitchen approved

Rice payasam is a South Indian rice pudding recipe made with cardamom pods and cashew nuts.

Serves 4
Ready in 1 ¼ hours

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Ingredients

150g Patak’s Basmati Rice, washed
400ml can coconut milk
100g grated palm sugar (from Waitrose) or unrefined brown sugar
200ml full-fat milk
Seeds from 5-6 green cardamom pods, ground
50g mix of cashew nuts and raisins

Method

Soak the rice in cold water for 30 minutes. Drain, put in a saucepan with the coconut milk and swish out the can with 100ml water. Cook over a medium heat for 20 minutes, stirring occasionally, until the rice is tender.
Stir in the sugar until it dissolves. Add the milk and cook over a low heat for 15-20 minutes.
Remove from the heat and stir in the cardamom. Lightly dry-fry the cashews and raisins and stir through. Serve warm or chilled with mango.

Recipe from November 2005 Issue

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