அரிசி பாயசம் (Arisi Payasam) – Traditional Rice Kheer

Step 1: Prepare the Rice

Take 1/4 cup of raw rice (pacharisi) in a bowl. Wash the rice thoroughly 2-3 times with water. Drain the water completely and spread the rice on a plate to dry. Once dry, transfer the rice to a mixer jar and grind it coarsely in pulse mode (2-3 pulses).

Step 2: Cook the Rice

In a saucepan, add 1 cup of water and heat it. Once the water is slightly warm, add the coarsely ground rice. Mix well and cook on medium flame, stirring occasionally, until the rice absorbs the water and is partially cooked.

Step 3: Add Milk and Thicken

Pour 1 liter of boiled milk into the saucepan with the rice. Mix well and continue to cook on medium flame, stirring occasionally, for about 10 minutes until the payasam thickens and the rice is fully cooked.

Step 4: Roast Nuts and Coconut

In a small pan, add 1 tablespoon of ghee. First, add the cashews and fry until they turn golden brown. Then, add the chopped coconut and continue frying until both are golden. Finally, add the raisins and fry until they puff up. Turn off the stove and transfer the roasted nuts and coconut to a separate bowl.

Step 5: Prepare Jaggery Syrup

In the same small pan, add 120 grams of jaggery and 1/2 cup of water. Cook on medium flame, stirring constantly, until the jaggery dissolves completely. Turn off the stove.

Step 6: Combine and Finish

Strain the dissolved jaggery syrup into the cooked payasam to remove any impurities. Mix well until the payasam gets a beautiful caramel color. Cook on low flame for 5 minutes. Add 1/2 teaspoon of cardamom powder and the roasted cashews, raisins, and coconut. Mix everything thoroughly. Cook for another 2 minutes, then turn off the stove. Your delicious Arisi Payasam is ready to serve!

• Grind the rice coarsely for a good texture in the payasam.

• Adjust the amount of jaggery according to your sweetness preference.

• Straining the jaggery syrup is crucial to remove any impurities.

• Coconut is optional; you can skip it if preferred or use only cashews and raisins.

• Use sugar instead of jaggery for a lighter color and different flavor profile.

• Add other nuts like almonds or pistachios for variety.

• Incorporate a pinch of saffron for added aroma and color.