September 24th, 2008  |
Have you ever wondered what you could possibly do with over cooked rice? Well, I have…. One fine day, I was so engrossed in a beautiful book named “Prisoner of Taliban” that I forgot about the rice which was kept to cook. And finally, when I went to the kitchen, the rice was over cooked and I didn’t know what to do. That’s when I thought of making a sweet pudding out of it. The pudding came out very well and my husband was full of praises for it. I shared it with my neighbors who were equally delighted. This Rice Pudding or Payasam is made using Milk and Jaggery. You can refrigerate this Rice Pudding for a better taste.
Rice Pudding (Payasam)
Ingredients
- Over Cooked Rice – 2 cups
- Grated Coconut – 1/2 cup
- Powdered Cardamom – 1tsp
- Cashew nuts – A few
- Milk – 1 cup
- Ghee – 2 tbsp
- Sharkara or Chakkara (Jaggery) – 1/2 cup
- Water – 1/4 cup
Preparation Method
- Heat 1/4 cup of water in a saucepan and add jaggery to it and keep stirring till the jaggery melts to form sugar syrup.
- Lightly fry grated coconut in a frying pan till it turns brown and keep aside.
- Heat 2 tbsp of ghee in a non stick kadai. Lightly fry the cashews and keep aside.
- Add milk to the same kadai along with the cooked rice and keep stirring so that the rice blends well with the milk.
- Now mix the jaggery syrup and keep stirring so that the rice does not get burnt.
- Add the fried coconut and cook on low flame for 5-7 minutes till the mixture is thick.
- Finally, sprinkle cardamom powder and add the fried cashew nuts.
- You can serve this Payasam hot or cold.
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