Paal Payasam or Rice Pudding

Paal Payasam or Rice Pudding is a South Indian style rice pudding cooked for festivals and special occasions. It is thinner in consistency than its Western counterpart. It is more of a thick pouring consistency as it is traditionally served on a plantain leaf. This is a preparation which takes a little bit of time to cook. The rice is cooked in milk till it is very soft, the milk has reduced in quantity and creamy . So it is important to cook this recipe in a thick walled/ heavy bottomed vessel. Otherwise the rice-milk mixture is likely to stick to the pan.

The beauty of this dish in it’s absolutely traditional style is that it takes just three ingredients to make. There’s full fat milk (skimmed works too), rice and sugar – that’s all. The slow cooking ensures that the rice is cooked to melting soft and that the milk reduces to a thicker consistency. The reduced milk and the starch from the rice create the perfect creamy consistency. The flavours are pure with just enough sugar to sweeten the Payasam.  When we make this a religious offering to God, that’s all we use and the Payasam is sublime!

There are quicker recipes for this pudding cooked with sweetened condensed milk instead of milk. Ilike condensed milk, but never in my Payasam. My version is more traditional and takes a little longer to cook. This really the best way to achieve the creamy texture and not so sweet flavour . Cashewnuts and golden raisins fried in a little ghee, even the addition of cardamom are all newer innovations.

An important thing to note is that South Indian rice puddings use locally produced short or medium grain rice. Basmati and other fragrant or long grain rice don’t work well in this preparation. Use “Unakkalari”, an unpolished parboiled rice variety from Kerala if you can find it. This rice takes a lot of time to cook till soft if done on the stove top. I cook the rice in a pressure cooker, the one device most Indian women would be bereft without! You can use any short or medium grain white rice. I have also used aromatic rices like Gandhakashala and Jeerakashala to make Paal Payasam. The aroma just takes it to another level.

This Paal Payasam or Rice Pudding is usually made and served by itself. For a lot of festivities though, it is served with Parippuvadai or Aamvadai which are savoury spicy lentil fritters.