Traditional South Indian Pal Payasam (Classic Rice Kheer)

Shopping list

• 3 tablespoons Rice — (raw short-grain or basmati rice, rinsed and drained)

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• 1 liter Milk — (full-fat or whole milk)

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• 0.33 cup Sugar — (adjust to taste)

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• 1 tablespoon Ghee (clarified butter) — to 2 tablespoons

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• 0.25 teaspoon Cardamom powder

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• 1 tablespoon Cashews — (optional)

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• 1 tablespoon Raisins — (optional)

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Step by step

1. 1

   Heat 1 tablespoon of ghee in a thick-bottomed pan.

2. 2

   Fry the cashews and raisins until golden and plump, then remove them and set aside.

3. 3

   In the remaining ghee, add the drained rice grains.

4. 4

   Sauté on low heat for about 1 minute until fragrant, without browning the rice.

5. 5

   Pour in the full-fat milk and bring it to a gentle boil, stirring often to prevent sticking.

6. 6

   Lower the heat and simmer, covered or uncovered, until the rice grains are completely soft and mashed easily, and the milk thickens (about 20 to 25 minutes). Stir frequently.

7. 7

   Stir in the sugar until it completely dissolves.

8. 8

   Simmer for another 2 to 3 minutes.

9. 9

   Turn off the heat and mix in the cardamom powder.

10. 10

    Top the payasam with the ghee-roasted cashews and raisins.

11. 11

    Serve warm or chilled.