Rice Payasam Recipe | How to make Rice Payasam | (Annam Paramannam)

Hi friends, Thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is annam paramannam or rice payasam. Rice payasam is one such recipe, is a must in every festival as the offering in Telugu states. Rice payasam with jaggery and milk are considered to be the best offering to the mother goddess in our culture. Rice Payasam is basically slow cooked rice pudding. Rice payasam is South Indian style creamy textured payasam or rice pudding made mainly with only 3 ingredients, rice, jaggery and milk. Normally we need not add any dry fruits like cashew and kismis in it, but nowadays we are adding to get the flavour and taste.

Rice is cooked in milk and jaggery to be added as sweetening agent. But most of the times the milk would turn into curdles as soon as we add jaggery into. After so many trials and errors I could learn the way through which the milk won't curdle. Today I would like to share that tip with you all. This is the best payasam recipe. Milk and rice payasam can be made in two ways, one is adding sugar and the other is adding jaggery. Rice payasam made with sugar is popularly knowsn as Chakkara Pongali.
Check out for other sweet recipes here:
Sabudana Kheer
Semiya Payasam
Suji Halwa
Gajar Ka Halwa
Foxtail Millet Kheer

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Rice Payasam Recipe | How to make Rice Payasam | (Annam Paramannam)
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 35M
Servings: 4 people

Rice is cooked in milk and jaggery to be added as sweetening agent. Rice Payasam is basically slow cooked rice pudding. This is made during festivals.

Ingredients:

• 1/4 cup Rice
• 1/2 tbsp Chana Dal
• 1/2 tbsp Moong Dal
• 3/4 cup Jaggery
• 1/4 tbsp Cashew Nuts
• 1/4 tbsp Kismis
• 1 tsp Cardamom Powder
• 1/2 tbsp Ghee
• 1 and 1/2 cup Milk

Procedure:

1. Chop cashew nuts.
2. In a pressure pan add rice, chana dal and moong dal.
3. Wash them thoroughly, add 1 part of water and 2 parts of milk.
4. For 1 portion of rice add 1:2 water and milk. i.e. we are using 1/4 cup rice so add 1/4 cup of water and 1/2 cup of milk.
5. Pressure cook them for 4 to 5 whistles.
6. Once the cooker cools down, open the lid and mash the rice.
7. By mashing we make the rice mushy and juicy.
8. Add remaining portion of milk i.e. 1 cup of milk to it.
9. Cook the rice in a low flame till it turns more mushy and juicy.
10. A thin creamy layer should be formed on top of the rice.
11. Meanwhile in a thick bottomed kadai, add jaggery and 1/2 cup of water.
12. Let the jaggery melts completley and make thin syrup.
13. Keep it aside to cool down.
14. Once the rice is cooked completley to our desired consistency.
15. Keep it also aside to cool a bit.
16. Meanwhile, we can fry cashew and kismis.
17. Heat ghee in a kadai, add cashew nuts.
18. Fry them till they turn light golden brown.
19. Add kismis at this stage and fry thill they puff.
20. Add them to the above rice pudding.
21. Add cardamom powder and mix them wel.
22. Add jaggery syrup also to the rice and mix well.
23. Now again cook the rice on a low flame till it combines with jaggery.
24. Keep stirring and cook on a low flame for 3 to 5 minutes.
25. Transfer rice payasam into a serving bowl.
26. serve rice payasam warm.