Cardamom Rice Pudding Payasam Recipes

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CARDAMOM RICE PUDDING (PAYASAM)



Cardamom Rice Pudding (Payasam) image

Provided by Maya Kaimal

Categories     Milk/Cream     Dairy     Rice     Dessert     Vegetarian     Raisin     Almond     Simmer     Cardamom     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

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 sliced almonds
1/2 cup raisins

Steps:

  • 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.

RICE PUDDING WITH CARDAMOM



Rice Pudding With Cardamom image

If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.

Provided by Boomette

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/2 cup arborio rice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
2 1/2 cups whole milk
2 tablespoons sugar
1/4 cup unsalted shelled pistachio, toasted
2 teaspoons liquid honey

Steps:

  • In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.

INDIAN JAGGERY RICE PUDDING (VELLAM PAYASAM)



Indian Jaggery Rice Pudding (Vellam Payasam) image

This is my mom's recipe for authentic South Indian Jaggery pudding. 'Vellam' is the Tamil word for 'jaggery', while 'payasam' is Tamil for 'pudding'. Jaggery is tan coloured, unrefined sugar, made from the sap of palm trees or sugar cane, and is much more flavourful than granulated sugar. It's often sold in solid cakes, but it should crumble when you squeeze it. Look for it in Indian markets. In this recipe, preferably don't substitute the jaggery with anything else, since the pudding gets most of it's flavour from the jaggery. I've tried this only with jaggery, so I don't know how it would turn out with substitutes. For more information on jaggery, use this link: http://www.foodsubs.com/Sweeten.html

Provided by Anu_N

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup uncooked medium grain rice
2 cups water
300 g palm sugar or 300 g brown sugar (Preferably don't substitute)
2 1/2 tablespoons ghee or 2 1/2 tablespoons clarified butter
1/2 teaspoon cardamom powder
1 teaspoon broken cashews
1/2 tablespoon ghee or 1/2 tablespoon clarified butter

Steps:

  • Add rice and water to a pot on a high flame and bring to a boil.
  • Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
  • Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
  • When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
  • Sprinkle cardamom powder over the pudding.
  • In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
  • Mix well, and serve immediately, or cold, after refrigeration.

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