Friday, August 3, 2012

Rice payasam with condensed milk

Rice payasam also known as paal payasam or milk kheer is made with milk and basmati rice as main ingredients. Slow cooking the rice along with milk and sugar for about 1 hour is the traditional way of making the payasam. I was desperate in using the condensed milk, which i had sitting in my fridge. adding condensed milk gave a tasty, thick consistency payasam quickly.

Payasam will be the first dish i start to make on festival days. A good warm cup of payasam at the end of the meal is a perfect way to end South Indian Lunch.

Today is my hubby's birthday and i prepared this rich rice payasam for him. i also made vegetable pulao, which i will share soon.

Serve this payasam warm or chill, they are just awesome. don't get over excited and add raisins,badam etc. this payasam should be devoured just plain like this.

                                              Paal Payasam / Rice Payasam

Serves - 8
Cooking time - 45 - 60 minutes

  • Basmati Rice - 1/4 cup (45 gms)
  • Sugar - 3/4 cup (175 gms)
  • Milk - 1 and 1/2 litres 
  • Condensed Milk - 100 ml.
  • Ghee - 1/4 tsp
  • Cashews - 5 


  1. Measure the basmati rice and put the rice in your chutney jar of your mixer or food processor. just pulse for 3 or 4 seconds / times, till the rice gets broken. (or) wash and soak rice in water till it turns white(30mins - 1 hr). drain the water away from rice. now crush the rice with just your hands. its easy, as the rice gets broken because off soaking.

  2. Heat a large and wide bottomed pressure cooker, add the broken rice and 1 litre of milk to it. keep stirring, till the milk boils. then add sugar. Dissolve the sugar well by keeping on stirring. Add the condensed milk and stir well. close the pressure cooker with its  lid and put on the weight. let it cook on high flame up to 1 whistle(just 1 whistle, not more than that). switch off the flame, once the steam releases open the pressure cooker and put on the flame back.

  3. Let the flame be medium, add the rest of milk and stir well. Let the payasam simmer in medium flame in the open pressure cooker for about 30-40 minutes till the rice is cooked well. remember to stir in between, else the rice sticks to the bottom.

  4. Heat a small tadka pan, add ghee and roast the cashews in it. add the roasted cashews to the payasam.
  • You can skip condensed milk and add more sugar and milk to the payasam depending on the sweetness and thickness you prefer.

  • Use always raw rice or basmati rice, as it gets cooked fast.

  • If you want to double the quantity, rice, sugar and milk ratio should be 1:3:8. for 1 cup of rice(200 gms), use 3 cup's of sugar and 8 cup's of milk and 400 ml of condensed milk.
  • I used my 5 ltrs pressure cooker. Use a big pressure cooker, giving enough room, for the rice to plump and get cooked.

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