payasam or rice kheer recipe
Turmeric Leaves, apart from adding them in pulaos, pakoras and sabzis, one can
also add these fragrant leaves in the rice kheer.
The whole kheer is made in coconut milk and is excellent for vegans. :-)
if you do not have turmeric leaves, then just don’t add it. simple as that. the
same rule applies for palm jaggery. just add sugar or jaggery.
Rice Kheer Recipe
- 1 cup rice
- 2 to 3 turmeric leaves
- 3 cups thin coconut milk
- 2 cups thick coconut milk
- ½ tsp cardamom powder
- 1.5 to 2 cups powdered palm jaggery or Sugar
- a pinch of grated nutmeg
- 2 tbsp coconut oil
- 10-12 cashews
- pick and rinse the rice well. add in a pressure
cooker or a pot with 3 cups thin coconut milk.
- now make a knot of the turmeric leaves and add
these to the rice-coconut milk mixture.
- cook or pressure cook the rice till soft and
- now add the powdered or crumbled palm jaggery to
the cooked rice.
- mix well.
- add in the thick coconut milk. simmer for 2-3
minutes on a low flame
- in another pan heat oil and fry the cashews till
- add the cardamom powder and grated nutmeg to the
oil in which the cashews are getting fried..
- stir and pour the entire content in to the kheer.
- mix well and serve rice payasam hot or cold.
1. One can also make their own coconut milk.
ground 1.5 cup grated coconut with 1.5 cup water. sieve
through the strainer. this is your thick coconut milk, now add the
coconut back to the blender with 1 cup water, blend again, strain,
this is thin coconut milk. repeat this process one more time.
3. adding jaggery thickens the payasam, so don't overcook. just
simmer on low flame for 2-3 minutes.
4. if you add sugar, than you can cook for some more minutes.
5. the payasam becomes thick on cooling. so if you want a little
liquid and flowing payasam than you can add some more coconut milk
6. also the sweetness can be adjusted as per your taste.
7. after chilling the kheer in the fridge, the coconut oil
solidifies. so if you want you can warm the kheer before serving.