December 6th, 2012 
recipe 
| Ingredients: | |
|---|---|
| Butter | 2 tsp |
| Raw Rice | 1/2 cup ( Small grains rice preferable ) |
| Milk | 5 cups |
| Saffron | 1 pinch |
| jaggery | 1/4 cup |
| Cardamom powder | 1/4 tsp |
| Almond | 1 tbsp |
| Cashew | 1 tbsp |
| Kishmish | 1 tbsp |
| Pistachio | 1 tbsp |
| Salt | 1 pinch |
Total time:
Cook Time :45 Min
Servings : 4 Persons
Steps of preparation:
- Add a tsp of Jaggery, saffron grind them in mixer and make it to a fine powder. Slice Kishmish, Cashews, Almonds and Pistachio’s in to thin slices
- In a wide open heavy bottom pan, add butter and fry rice for about a min till it becomes golden brown. Add the milk and allow it to boil. Stir often till it boils as it might burn the bottom. Allow it to boil for 30 min in the low-medium flame. Keep stirring occasionally and make sure bottom is not burnt as it spoils the taste of the Payasam
- Add sugar, cardamom powder and let it boil for 3 minutes. Add powdered Saffron and mix well. It gives a nice peach color to the Rice Payasam. Add the nuts to the Payasam
- Finally add 1 tsp butter on top of the Rice Payasam
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Rice Payasam | Recipeworld…
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