Last Updated on December 14, 2020 by Chef Mireille
Paal Payasam – Indian Rice Pudding – Restaurant Style Kheer – the rice pudding variety you get in almost every western Indian restaurant.
Here in the US, one of the most common types of desserts at Indian restaurants is kheer. Go to any lunch buffet at an Indian restaurant and the dessert option is almost always going to be kheer. Unlike in India, there are not varieties of kheer. There is just basic rice kheer – India’s version of rice pudding. This type of kheer is known as Paal Payasam in southern India and that is the version I am making today.
There are many different ways of making Paal Payasam from traditional methods to modern methods that sometimes use evaporated milk to speed up the cooking process. I am not claiming this to be the most traditional method of preparation, but this version works for me and achieves the same results.
Rice Pudding in all its interpretations is one of my favorite foods. There is a restaurant here in NYC called Rice to Riches and they serve nothing but rice pudding in every possible flavor you can think of with all different kinds of toppings you can add. It’s like an ice cream shop but instead of ice cream being the base it’s rice pudding. If you are a rice pudding fanatic like me, you must visit when you come to NYC.
Until you make it to Rice to Riches, check out some of my other Rice Pudding Recipes from around the world!
Rice Pudding Recipes
Champorado – Filipino Chocolate Rice Pudding
Rijstpap – Belgian Rice Pudding
Akkaravadisal – another version of an Indian rice pudding
Appelsinris – Norwegian Orange Rice Pudding
Khao Neow Dum Sung Khaya – Thai Black Rice Pudding Custard
Kolkandu Pongal – Rock Sugar Rice Pudding – yet another Indian version
https://www.flickr.com/photos/132661972@N04/41690003185/in/dateposted-public/
Paal Payasam – Indian Rice Pudding – Restaurant Style Kheer
Ingredients
- Ingredients:
- 2 cups milk
- 3 tablespoons rice
- 3 tablespoons sugar
- ½ teaspoon ground cardamom or freshly ground cardamom seeds
- 1 teaspoon rose water
- 1 tablespoon ghee
- 2 teaspoons cashews
- 2 teaspoons golden raisins
- extra milk as needed for serving
Instructions
- Bring milk and 2 ½ cups water to a boil.
- Add rice and cook on a medium simmer for 40 minutes.
- Stir in sugar, cardamom and rose water. Stir to combine. Remove from heat.
- In a skillet, melt ghee. Add cashew and fry until they start to turn golden. Add raisins and cook fry for another few seconds until they start to plump a little.
- Add to payasam and stir to combine.
- Serve chilled.
- When ready to serve, if the pudding has thickened too much, add more milk and stir to combine for desired consistency.
Do you know anyone else who likes learning about international food, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons! 
Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!
If you like this recipe, PLEASE SUBSCRIBE & LEAVE A COMMENT!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89
None will say no to Paal payasam, a traditional South Indian dessert. You are tempting me again with your delectable Kheer. Drooling here.
thanks – glad you like it
Rice kheer is very popular in some some restaurants. You have nailed the texture and consistency.
thanks – yes it’s pretty much standard at any Indian restaurant here in NYC especially the lunch buffet
Oh the texture looks perfect and creamy. So glad you made this for the last day. I totally enjoyed reading and drooling over your kheer pictures Mir! Great shares..
thank you – saved the classic best for last 🙂
Rice to Riches sounds so interesting , would love to visit it , perhaps someday you and me ! ? .
The kheer sounds awesome and truly the best of all , will definitely look into the other rice links you have posted , they sound fantastic .
yes if you are a rice pudding lover – would definitely love it
Classic Indian payasam,looks so creamy and fabulous.
thank you – yes its one of my fave versions
Very interesting to read about the restaurant. Like you I am a huge fan of puddings of all varieties under the sun if they are eggless 🙂
yep definitely a place to visit for rice pudding lovers
There is no one classical way to make payasam Mir. Every house has their own recipe. I love your version too. The payasam is so creamy and best way to finish off a meal.
thanks – yes I figured as much as I first consulted others and saw such variety before I came up with my own method that worked best for me
I too made paal payasam for this week’s Indian sweets theme and I know it tastes divine.
yep defiinitely a favorite of many
This is my favorite ad I can eat it anytime. No other kheer can beat the flavor of paal payasam. You have made it so well and love how creamy the texture is.
thank you – I love all forms of rice pudding so this is definitely a fave of mine also
Irresistible Paal Payasam Mir! My all-time craze among payasams
yes its definitely a universal favorite I think
Loved all your payasam’s or kheer…Simply irrestible.
thank you – glad you liked my varieties
Rice pudding or kheer is an all time favorite dish. Your creamy rice pudding is looking so delicious but I’m not drooling. You know why?? Because I’m eating it right now 😀
🙂 🙂 🙂 Enjoy!!!!
This is one classic rice kheer.. Beautifully presented..
thank you – glad you like it
You got the perfect texture for the paal payasam Mir! And will be coming back to see the other rice pudding varieties. If ever i come to NY, rice to riches is the place you are going to take me to first 🙂
absolutely – it’s one of my favorite places to bring tourist friends who like rice pudding as much as me 🙂
This is my favourite payasam! Yours has turned out looking fabulous. I like the idea of adding rose water….should be a good flavour addition!
yes – rice pudding at its simplest is always best