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Paal Payasam

Servings 5
Creamy rice kheer, perfect for celebrations or any special occasions
  • 1/2 cup basmati rice
  • 800 milliliters milk (4 cups)
  • 6 tablespoons sugar (or to taste)
  • 2 tablespoons raisins
  • Optional ingredients
  • 1 teaspoon saffron dissolved in 1 tbsp milk
  • 1 tablespoon cashew (fried in little ghee till golden)
  1. Wash rice, drain. Cook rice in water till 90% cooked. Drain excess water.
  2. Add cooked rice to milk. Bring to boil. Reduce heat. Simmer for sometime till thickens and rice is softer and cooked thoroughly. Keep stirring at regular intervals.
  3. Add sugar, raisins. Stir and let sugar dissolve.
  4. Remove from heat. Add optional ingredients if adding.
  5. Serve hot or cold.
Traditional paal payasam is made from just milk, rice and sugar. Saffron and cashew is just added for additional flavor and variation.
Taste and adjust sugar as per your taste.
Some recipes call for cooking rice in milk only till reduced to about half the original quantity. In that case about a litre and a half or more milk is needed. But I personally prefer this method where the rice grains are more softer and the payasam is altogether velvety and nice.

Adapted from Our family recipe diary
Prathima Thotanthillaya