Rice payasam recipe or paramannam recipe – South Indian rice pudding called as payasam, ksheerannam, annam payasam, bellam paramannam. It is prepared for almost all festivals and special occasions in south India including andhra. Most importantly it is offered for the gods as naivedhyam during puja and then distributed among friends and relatives.
To make rice payasam, rice is cooked in milk and then sweetened with sugar or jaggery. Traditionally it was prepared with jaggery and then flavored with cardamom powder. However it is a matter of convenience to use sugar at times. If you are preparing it to offer to God, I suggest use fresh milk and not condensed milk.
I usually prepare rice payasam in pressure cooker which I had shared sometime back. It is not for novice cooks however, so thought of sharing this easy rice payasam recipe.
Rice payasam is made in almost all regions of India, with minor changes in the recipe. If making payasam for offering as naivedyam them we prefer jaggery, however it can be made using sugar or brown sugar too. I have given detailed instructions for both the choices.
Rice payasam recipe or paramannam below
- One liter full fat milk (cow's milk if preferred if making for naivedyam)
- ½ cup rice
- 3 to 4 green cardamoms powdered
- ¾ to 1 cup jaggery or sugar or palm sugar (3/4 is moderately sweet)
- 2 to 3 tbsps. Ghee (Cow's ghee is preferred if making for naivedyam)
- Wash rice several times and soak it in enough water.
- Pour milk to a rinsed heavy bottom pot, bring it to a boil on a medium flame. Rinsing prevents the milk solids from sticking at the bottom.
- To the boiling milk, add drained rice and stir.
- Cook the rice till it turns mushy and soft. Stirring once in every few minutes is needed. Mash few grains of cooked rice with a ladle to the side of the hot pot, the rice should get mashed well.
- Adjust the consistency of the payasam by adding more milk. Let the rice and milk bubble up after adding milk if needed. Mash the rice if you desire.
- Add sugar or jaggery or cooled jaggery syrup and green cardamom powder, to the pot. Switch Off the stove and mix to blend everything well. Refer notes for jaggery syrup.
- Heat ghee in another small pan, fry cashews till golden, add raisins. Stir till they swell and pour this to the rice payasam.
- Set aside the nuts and raisins for garnish if desired.
Jaggery syrup can be made by adding little water to the grated jaggery, melt it slowly, and filter to remove stones and debris. Boil the filtered syrup till it slightly thickens. Cool this completely before adding to payasam otherwise it will curdle the payasam.
When cooled the payasam thickens, you can add more milk and on a low flame, heat up till it begins to bubble. Do not cook
If you are looking for more traditional Andhra festival recipes, check the list below
Bellam paramannam – prepared with rice, pesara pappu and milk
Chakkara pongal with jaggery
Senaga pappu payasam
How to make paramannam or rice payasam recipe
1. Wash rice few times. Soak it till the milk comes to a boil.
2. Rinse a heavy bottom pot, add milk and bring it to a boil on a medium flame. Rinsing helps to prevent the milk solids sticking at the bottom.
3. Drain off the water from rice and add it to the boiling milk.
4. Cook till it is soft cooked and mushy. While the rice is getting cooked, keep stirring every few minutes to prevent the payasam getting burnt at the bottom.
5. To check, mash some rice with a ladle to the side of the pot. The rice must get mashed well and easily. If you wish you can slightly mash the rice.
6. You can adjust the consistency of the payasam by adding more milk at this stage. If adding more milk, cook for few more minutes till the rice and milk begin to bubble up. Add green cardamom powder.
7. At this stage we have 2 choices. One is to use sugar and the other is to go with jaggery.
If using sugar for rice payasam, just add it at this stage and stir well. Allow to bubble a bit and off the heat.
If using jaggery for rice payasam, make sure your jaggery is clean and free from debris. If it is clean then you can add it just like the way we use sugar. Stir and switch off. Make sure the jaggery has melted well. But if your jaggery has stone & debris, you will have to melt the jaggery, filter and then thicken it and then cool. Then add it here. If you like to use jaggery syrup, then check this link on how to make jaggery syrup. This is the way I make usually. Make sure the jaggery syrup is completely cool before adding it to the cooked rice otherwise it will curdle the payasam.
8. While the rice gets cooked, heat ghee in a pan and fry cashews till golden, add raisins. Off the stove.
Set aside the nuts and raisins for garnish and pour off the ghee to the payasam. Or you can add everything to the rice payasam and mix like I did.
Rice payasam is ready.