Paal Payasam is a simple South Indian dessert made with rice, milk, sugar and a touch of flavoring. The rice is slow cooked in milk until soft and creamy. This Tamil-style version keeps the ingredients minimal for a classic traditional flavor. Serve this Rice Payasam warm or chilled as a festive dessert.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Desserts, Sweets
  • Cuisine: South Indian, Tamil Nadu

Ingredients

  • 3 tablespoons basmati rice (or any regular or long grained non-sticky rice)
  • 1 litre whole milk (or full fat milk)
  • 4 tablespoons sugar (or add as per taste)
  • 1 tablespoon ghee ((clarified butter))

Method

  1. Heat ghee in a thick bottomed wide pan or kadai until it melts. Keep the heat to a low or medium-heat.
  2. When the ghee melts, add basmati rice.
  3. Stir the rice grains and sauté for about 30 seconds on a low to medium heat or till you get a nice fragrant aroma from the rice. Do not allow the rice to get browned.
  4. Then add milk which has been boiled before. The pre-boiled milk can be hot, warm or refrigerated. Stir the rice grains with the milk.
  5. Bring the milk to a boil first on a low to medium heat. Do stir when the milk is getting heated up, so that the bottom of the milk does not get scorched.
  6. After the milk has come to a boil, continue to simmer till the rice grains are cooked completely and softened.
  7. For quick cooking of the rice, I kept a lid on the pan. But in this case, you have to be in the kitchen so that you open the lid when the milk starts frothing up. Or else you can cook the rice uncovered. But do stir regularly.
  8. Another tip is cover the pan in such a way, so that some of the steam can be passed through.
  9. Continue to cook further till the rice grains are completely softened. After the rice grains are cooked, you can even mash them while stirring with a spoon or spatula.
  10. Once the rice grains are cooked well, add sugar. Stir so that the sugar is dissolved.
  11. Simmer for a further 8 to 10 minutes till the milk has reduced and the payasam has thickened. Do keep in mind that as this payasam cools it will thicken more, so you can decide the consistency which you prefer.
  12. Serve Paal Payasam as is or garnished with saffron, rose petals or sliced almonds. You can serve the payasam hot or cold. You can also offer the payasam to any deity first before serving to anyone else.Keep any leftover payasam in the fridge after it comes at room temperature.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.