Cardamom Rice Pudding (Payasam)
A rich and creamy Indian rice pudding flavored with aromatic cardamom and cinnamon, garnished with golden-fried almonds and plump raisins. This traditional dessert combines the comfort of slow-cooked rice with the luxurious richness of whole milk and warming spices.
Ingredients
- •6 cups whole milk
- •⅔ cup long-grain white rice (not converted)
- •½ teaspoon ground cardamom
- •¼ teaspoon ground cinnamon
- •⅛ teaspoon salt
- •1 cup grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)
- •1 tablespoon Indian Clarified Butter (Ghee) or melted butter
- •½ cup sliced almonds
- •½ cup raisins
Cooking Instructions
- 1.
Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
25 min
- 2.
Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
5 min
- 3.
Stir almond mixture into rice pudding and serve warm.
2 min
