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Rice payasam, South Indian rice pudding recipe

By Meena Pathak and Sunil Menon

Serving instructions

1. Serves 4-6
2. Ready in 1 1/4 hours
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
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This rice Payasam, or South Indian rice pudding, is a little more spicy than conventional rice puddings.

Ingredients

1. 150g Patak’s Basmati Rice, washed
2. 400ml can coconut milk
3. 100g grated palm sugar (from Waitrose) or unrefined brown sugar
4. 200ml full-fat milk
5. Seeds from 5-6 green cardamom pods, ground
6. 50g mix of cashew nuts and raisins

Method

1. 1. Soak the rice in cold water for 30 minutes. Drain, put in a saucepan with the coconut milk and swish out the can with 100ml water. Cook over a medium heat for 20 minutes, stirring occasionally, until the rice is tender.
2. 2. Stir in the sugar until it dissolves. Add the milk and cook over a low heat for 15-20 minutes.
3. 3. Remove from the heat and stir in the cardamom. Lightly dry-fry the cashews and raisins and stir through. Serve warm or chilled with mango.

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