Go Back
Print this page

Recipes + Menus

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.
  • 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.
  • 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.
  • Stir almond mixture into rice pudding and serve warm.

COOKS’ NOTES:

  • Indian ingredients can be mail-ordered from Kalustyans.com.
  • Rice pudding can be made 1 day ahead and chilled. Reheat, thinning with warm milk, before serving.

Photo: John Kernick

Recipe by Maya Kaimal