Paal payasam | Rice Kheer | Milk Kheer
 
 
Paal payasam | Rice Kheer | Milk Kheer Recipe Type : Payasam Cuisine: Indian Author: Vidya Srinivasan Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 5 Rich and tasty Paal payasam prepared with Rice and milk. Usual milk payasam takes long time to cook this delicious rice payasam can be prepared within 30 minutes but no compromise in taste. Whole fat milk, evaporated milk and condensed milk gives yummy flavour to Rice Kheer.
Ingredients
  • Raw Rice - 3 tbsp
  • Whole Milk – 3 cups + ½ cup
  • Sugar - ¾ cup (adjust according to your sweetness)
  • Cardamom – 2 pods
  • Condensed Milk - 2 tbsp
  • Evaporated milk - 1 can
  • Ghee - 2 tsp
  • Saffron – pinch (optional)
  • Salt - pinch
  • Cashew/almonds/ Pista – as needed, to garnish
Method
  1. Add ghee/butter to the pan, sauté rice and cardamom in medium flame for a min. No need to cook till it changes colors. In a mixer grind the rice to a coarse mixture (just break the rice)
  2. Add the coarse grain rice and ¾ cup + 1 tbsp of milk into the pressure cooker and cook till you hear 3 whistles
  3. Once the pressure is naturally realized, transfer the milk and rice mixture
  4. Add the remaining boiled milk to it and cook for 15 minutes in low – medium heat; stirring in between
  5. Add evaporated milk and condensed milk and continue cooking for another 10 minutes
  6. Add sugar, salt and saffron and cook for 2 minutes; switch off. Garnish with roasted Cashew/roasted almonds/ pistachio and serve warm or cold
Notes
1.You can use Basmati Rice instead of Raw Rice
2.Saffron is optional
3.Condensed milk makes Milk Kheer thicker over time so adjust the consistency accordingly
4.Paal payasam can be cooked directly in cooker. Since my cooker was small i transferred into a wide pan to give enough room while boiling
5.Paal payasam can also be cooked in instant pot. Saute the rice in saute mode and cook milk and rice for 18 minutes in high temperature. continue remaining process in saute mode
6.Heavy cream can be added for richness
7. adjust the milk according to the consistency you desire
8. Pulsing the rice give nice texture to the payasam. Avoid making the rice into powder
9. If you are doubtful about milk spilling out while direct pressure cooking, add the milk and rice in a vessel and place it in cooker with water; cook for 3 whistles
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Recipe by Traditionally Modern Food at https://traditionallymodernfood.com/index.php/2014/05/21/paal-payasam-rice-kheer/