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
Paal Payasam – Indian Rice Pudding – Restaurant Style Kheer
- 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 broken cashews
- 2 teaspoons golden raisins
- extra milk as needed for serving
- 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.