Cardamom Rice Pudding with Almonds and Raisins (Payasam)
Makes6 to 8 servings
- Active time: 10 min
Total time: 1 1/2 hr
This is the South Indian equivalent of cake: essential at every wedding, birthday, and holiday. Indians like to serve it warm and soupy. This recipe is part of our menu for Sadhya, a South Indian feast.
Published in Gourmet Live
01.18.12
INGREDIENTS:
- 6 cups whole milk
- 2/3 cup long-grain white rice (not converted)
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)
- 1 tablespoon Indian Clarified Butter (Ghee) or melted butter
- 1/2 cup well-stirred canned unsweetened coconut milk
- 1/2 cup sliced almonds
- 1/2 cup raisins
INSTRUCTIONS:
-
Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat.
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Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
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Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
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Stir almond mixture into rice pudding and serve warm.
COOKS’ NOTES:
-
Indian ingredients can be mail-ordered from Kalustyans.com.
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Rice pudding can be made 1 day ahead and chilled. Reheat, thinning with warm milk, before serving.
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