Caramel rice payasam is rice pudding cooked in caramel and milk.
Payasam is a pudding prepared with vermicelli, rice, broken wheat or tapioca. What is called payasam in South India is kheer in North India.
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 teaspoon of Sugar for caramel
- 3 cups Whole Milk + more if required
- ⅛ teaspoon Cardamom seeds, powdered, approximately ¼ teaspoon powdered cardamom
- Wash rice and soak for 10 minutes.
- In a pressure cooker, sprinkle 2 teaspoon 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.
This day in:
2011 - Egg Bhurji
2012 - Chocolate Mixed Nuts Brownies
Harini-Jaya R says
Lovely color to the payasam. But o caramel takers at home. Let me see if I can sneak it in and test their taste buds 🙂
Sandhya Ramakrishnan says
I made caramel paal payasam couple of years back and loved the color and the flavor of the payasam. Looks great Usha!
Vaishali Sabnani says
Thanks Usha.., this is one simple kheer , but has such a delicious, lingering flavor.
Priya Srinivasan says
I dread that caramel part usha, payasam color looks so divine!!! I can imagine the yumm taste!!
Priya Suresh says
Payasam looks absolutely creamy n very rich, irresistible..
I have this bookmarked too from Valli's blog but haven't had a chance to make it yet. It looks and sounds absolutely delicious.
Payasam looks delicious Usha
It's in my todo list for long time. I love the color of payasam and it must be delicious.
Sharmila - The Happie Friends Potpourri Corner says
wow kheer with Caramel,Such a lovely innovation!!
with caramel flavor, this must taste awesome - also in the intro you said it was from Vaishalli but in the source you put Srivalli
Mireille, I bookmarked the recipe when Vaishali posted and her source is Valli's blog. When I made the payasam, I referred to original source, hence put Srivalli as the source.
Sounds delicious.I willl bookmark it for my own consumption 😀
Srivalli Jetti says
I love this recipe Usha, so glad you made it and enjoyed!..
I am bookmarking this recipe, Usha. Caramel in payasam sounds delicious
This must have tasted delicious. Caramel in rice pudding and that color OMG!!!! awesome