Pal payasam is an Indian rice pudding perfumed with cardamom. This stovetop pal payasam uses evaporated milk for a warm and decadent dessert that comes together quickly.
What rice to use for pal payasam?
The short answer is that you should use whatever rice you have stocked in your home for rice pudding. However, I do have a few suggestions depending on how you like your payasam. If, like me, you prefer a payasam with a delicate and floral taste, then use basmati or jasmine rice. If you prefer a creamier rice pudding, opt for a short grain rice variety which contains more starch that creates a thicker consistency.
Payasam with cooked rice
Cooking rice in water first before adding the milk is the easiest way to cook rice pudding quickly. When milk is added, you'll have to watch over the stove to make sure the milk doesn't burn and cook the rice at low temperatures. You don't face that problem if you do the initial cook with water instead.
Leftover or cooked rice makes for great rice pudding. Rice pudding calls for rice that is "overcooked" and is soft and mushy. So simply add your previously cooked rice to half the amount of water called for in this recipe to create a mushy rice for the pudding. If you have overcooked rice to start with, then even better. Then follow the recipe as stated to transform your leftovers into a delicious and creamy dessert.
Evaporated milk creates a decadent pal payasam quickly
This recipe intentionally uses evaporated milk to create a creamy pal payasam without waiting for the milk to thicken. Evaporated milk has 60% of the water removed from the milk so you don't have to wait at the stove to reduce and thicken your milk.
Adding the evaporated milk once the rice is cooked through at the end helps ensure that the milk doesn't burn and creates a creamy pal payasam. The best part is that evaporated milk is a shelf stable and can sit in your pantry for you to use at anytime. However, if you opt to use regular milk, simply simmer for a longer period of time until the milk thickens. I also opt not to use condensed milk as it is evaporated milk with loads of sugar, which makes for an ultra sweet rice pudding. I like to control the sweetness and add sugar to my liking.
Tips for making the best pal payasam
- Wash the rice before cooking it - Removing excess starches and residues ensures that the rice cooks evenly and properly.
- Cook rice in water before adding milk - Lots of recipes call for cooking the rice in milk. However, I prefer to cook the rice in water before adding the milk. Water doesn't need attending like milk which can burn easily. This allows me to walk away from the rice when it's cooking.
- Use evaporated milk for a rich pal payasam - Evaporated milk has 60% of water removed from the milk. This makes evaporated milk a thicker and creamier addition to your payasam than regular milk. In addition, it doesn't require long simmering like regular milk to thicken. I also prefer evaporated milk to condensed milk. Condensed milk has a lot a lot of sugar added which leads to a payasam that is overly sweet.
- Add crunchy toppings and tangy ones for variety - Adding toasted nuts creates crunch to contrast the creamy payasam. Adding plump and tart raisins cuts the sweetness and decadence. The two create different textures and flavors for a well balanced dessert.
- Stir the bottom of the saucepan once milk is added to ensure that the milk doesn't burn.
- Serve pal payasam warm - This tip is more of a personal preference. This dish is traditionally served warm. However, if you prefer cold payasam, I suggest adding a bit more sugar and adding the toppings before serving. Adding more sugar is necessary as the perceived sweetness diminishes when the dish is cold. Adding nuts/raisins at the end ensures the nuts don't get soft before eating.
Frequently Asked Questions
Payasam stores very well in the in the freezer. Simply store the payasam or rice pudding without the raisin and nut toppings and it will store in the freezer for a 1-2 months.
Rice pudding will last in the fridge for 3-4 days or in the freezer without the toppings for 1-2 months.
You can make this with alternative milks like oat milk or coconut milk.
This recipe uses basmati rice, a long grain rice, for its floral flavor. However, you can alternatively use a short grain rice as well which will yield a creamy payasam.
Yes! You can substitute tapioca, also called sabudana in Indian grocery stores, for rice.
Pal Payasam | Stovetop Indian Rice Pudding With Evaporated Milk
Ingredients
- ½ cup basmati rice
- ⅛ teaspoon sea salt
- 2 cups water
- 1 12oz can evaporated milk
- ¼ cup sugar
- ¼ teaspoon cardamom Powder
- 3 tablespoon ghee
- 2 tablespoons raisins
- 2 tablespoons chopped nuts like pistachios, cashews, or almonds
Instructions
- Add ½ cup basmati rice to a medium saucepan. Fill the pot halfway with water and swish and lightly scrub the rice with your fingers to release the excess starch in the rice. Drain the cloudy water and repeat this process until the water is fairly clear, then drain once more.
- Add ⅛ teaspoon sea salt and 2 cups water to the saucepan on medium heat. Once the water begins to boil, lower the heat to medium-low and simmer for 15-20 minutes or until the rice is cooked through and slightly mushy and most of the water has evaporated.
- Add 1 12oz can evaporated milk, ¼ cup sugar, and ¼ teaspoon cardamom Powder to the saucepan and mix. Use the back of your spoon to lightly mash the rice with the milk. Simmer the milk on medium-low heat for 5-7 minutes, making sure to continuously stir, until the sugar is dissolved and the payasam is your desired thickness. Simmer for a longer period time for a thicker and creamier payasam.
- Make the Topping: Towards the end of the cook time for the payasam,make the topping in another small saucepan. Add 3 tablespoon ghee to the saucepan and toast 2 tablespoons raisins and 2 tablespoons chopped nuts of your choice in the ghee. Roast for 2-3 minutes or until the raisins plump up and the nuts have a light brown color to them.
- Spoon the ghee, nut, and raisin mixture on top of the payasam and serve warm.
Notes and Tips
- For a thicker pal payasam, simmer the payasam in the milk for a longer period of time. For a looser payasam that is runny, simmer the payasam less or add additional milk.
- Stirring the pal payasam once the evaporated milk is added is important to ensure that the milk at the bottom of the pan doesn't burn.
- You can alternatively make this dish with cooked or leftover rice. Simply add the precooked rice to the saucepan with ½ the amount of water listed and follow the remaining steps listed in the recipe.
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