Caramel Rice Payasam ~ Caramel Rice Pudding
Payasam is a pudding prepared with vermicelli, rice, broken wheat or tapioca. What is called payasam in South India is kheer in North India. Caramel rice payasam is rice pudding cooked in caramel and milk.
I bookmarked the recipe when Vaishali posted it over a year ago and made it right away to post it the following month. For some reason I could not blog the following month and this was in my drafts ever since. Vaishali made it from Valli’s blog and I referred to Valli’s blog when making the payasam.
Caramel rice payasam is a one pot dish cooked in a pressure cooker. It is a creamy rich sweet/dessert and makes a wonderful sweet to serve for any occasion, from festivals to casual get togethers. This is the first milk based sweet for this week’s BM.
I took the first two pictures the day I made the payasam and the below one the next day. These are one of the first few set of pictures I shot in RAW and edited in Lightroom (LR). Since I was new to editing RAW images, I took another set of images the following day in a different setting to play around in LR.
Serves: 2 – 4
Regular measuring cup
- ¼ cup rice soaked for 10 minutes
- ¼ – ⅓ cup Sugar + 2 tsp of Sugar for caramel
- 3 cups Whole Milk + more if required
- ⅛ tsp Cardamom seeds, powdered, approximately ¼ tsp powdered cardamom
- Wash rice and soak for 10 minutes.
- In a pressure cooker, sprinkle 2 tsp sugar & keep on medium high flame.
- As the sugar melts, swirl the cooker around for even spreading.
- When all the sugar melts & is light golden in color, reduce the flame.
- Let syrup cook a little longer until the syrup becomes dark golden in color & caramelized.
- Gradually pour 2 cups of milk and be careful as it could splutter.
- Bring milk to boil and keep stirring until caramel blends well into the milk.
- Add rice, stir , close the pressure cooker & cook for 3 whistles. In my cooker (2 liters cooker), milk spilled over after one whistle. I reduced the flame to low & cooked for seven minutes.
- Let the cooker cool naturally and open the cooker lid when it is safe to open.
- Add sugar, cardamom powder & stir.
- Add remaining 1 cup milk or more depending on desired consistency & bring the milk to a boil.
- Taste and adjust sugar to taste.
- Turn off the heat & serve hot or chilled.
- The pudding was thick & creamy. I did not add any nuts. If one wishes, roast some cashews & raisins in ghee/ butter to garnish the pudding.