Paal Payasam (3-Ingredient Rice Pudding)

By Panfusine
October 22, 2015
5 Comments


Author Notes: There is a rather endearing practice common to almost all communities in India. At the first hint of anything positive and good in the horizon, any good news—a promotion at work, good grades in school, a college acceptance letter, news of a distant relative's pregnancy, the Indian cricket team scoring a win, doesn't matter what—30 minutes later there invariably will be a sweet dessert ready to share as a thanksgiving. In my house, it's a simple rice pudding known as paal payasam. Its a snap to make. Its not quite as thick as the English version, more like a thick soup.Panfusine

Food52 Review: Creamy goodness without the cream! This recipe was so simple and better than any Indian restaurant’s (a kheer-loving friend confirmed). It took me an hour start to finish (I’m slow, though). The author, when asked, said to cook after the boil for about 10 minutes, but I did 30. Perhaps 15 or 20 minutes is enough, as it thickens as it cools; will try less time next time, as I’ll definitely make it again. I put my cardamom in a spice ball, because I don’t like biting down on even a small piece. 5 stars! trvlnsandy

Serves: 6

Ingredients

  • 1/2 cup Basmati rice
  • 1 can condensed milk
  • 1 quart 2% milk
  • 1 teaspoon crushed cardamom
  • Saffron strands as needed

Directions

  1. Cook the basmati rice in 1 1/2 cups of water until its completely soft. You do not need the grains to be separate here. Mash down completely with the back of a wooden spoon.
  2. Combine the mashed rice, condensed milk and the 2% milk (you may want to whisk the cooked rice in to ensure that there are no lumps). Add the spices, bring to a gentle boil and cook down on a low heat until the consistency of a thick soup. Serve chilled or warm.

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Reviews (5) Questions (0)

5 Comments

trvlnsandy August 13, 2016
About how long do you have to cook it down?
 
Author Comment
Panfusine August 13, 2016
about 10 minutes on a simmering heat should be enough, the thickness is according to your preference, just keep stirring the mix so that i doesn't brown at the bottom of the pan.
 
Author Comment
Panfusine August 27, 2016
Thank you for the wonderful Validation trvlnsandy, The spice ball sounds like a capital idea, worth the investment for many many dishes, not just the paayasam.
 
Terri August 9, 2016
This looks yummy! Do you use white basmati for this or brown?
 
Author Comment
Panfusine August 10, 2016
Thanks Terri! I use white basmati, the brown one does not mush up enough!