Recipe Story

Traditionally, this payasam is made by cooking rice in milk along with jaggery or sugar without the addition of water in a brass, copper or earthen utensil over coal or wood fire. The rice is allowed to cook in the raw un-boiled milk over low heat until all the flavor of milk has been absorbed by it. The important aspects are the quality of rice, the quantity of sugar or jaggery and milk. The rice must essentially be the raw red rice which is not polished as most of the taste of the payasam depends on it. Usually the quantity of sugar or jaggery must be double the quantity of rice. Raw or un-boiled milk is responsible for giving a rich feel and taste for the payasam. The modern version of this payasam is a quicker one making use of the same ingredients aided by modern kitchen equipment. The utensil is replaced by pressure cooker and the fire by cooking gas or electric heat source. Using the following recipe one can make the mouth-watering payasam retaining the traditional ingredients and making use of modern day methods.

Ingredients

Directions