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You are here: Home / Festival Recipes / Paal Payasam Recipe | Milk & Rice Payasam | Onam Recipes

Paal Payasam Recipe | Milk & Rice Payasam | Onam Recipes

November 24, 2015 18 Comments

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Paal Payasam is a special treat meant for special people. Not the express kind that we make these days, adding the 3-4 ingredients in a pressure cooker but the traditional, slow-cooked paal payasam made with the raw red rice that’s quintessentially Keralan called unakkalari in Malayalam – but you can also use Rose Matta rice or any other non-sticky rice for the paal payasam.

Paal Payasam / Rice Kheer | Onam Recipes
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Paal payasam made traditionally will have a pink hue from the rice used. Ok, don’t look for the colour in my payasam picture because we used regular rice this time.

Onam is always a nostalgic time for me because Kerala is at its best then. There’s the smell of fresh coconut oil being heated for all the banana chips, banana leaves gleaming in the sun, the rains just checked and the heat manageable, flowers everywhere and athappoo designs being planned, women walking around in the traditional Kerala set sari days before and after the day, school vacation after first term… I could go on.

So let me shut up for now and give you the Paal Payasam Recipe already!

Paal Payasam Recipe / Rice Kheer Recipe

Preparation time: 5 minutes
Cooking time: 1 hour
Serves 4-6
Recipe source: amma (payasam in picture made by bedhamma, her sis)

Ingredients:
500 ml (2 cups) of milk
1/2 cup of sugar (adjust to taste)
1/4 cup of unakkalari / raw rice (or any non-sticky rice like basmati)


How to Make Paal Payasam:

1. Add 2 cups water to the milk and bring to boil in a heavy-bottomed pan. Once the milk boils, add the sugar and simmer until it reduces to half.

2. Add the washed rice and continue to cook on very low flame, stirring frequently until the milk thickens further and the rice is cooked soft.

3. Remove and serve warm / chilled.

Notes:

  • For a quick paal payasam (rice kheer), just add all ingredients (don’t add water) to a pressure cooker and cook for 2-3 whistles. When the pressure leaves, open the lid, add 2-4 tbsp of condensed milk and bring to boil before removing from fire and serving. Adjust sugar accordingly since the condensed milk will make it too sweet if you use the same amount of sugar used otherwise
  • Adding anything else to the payasam like cardamom pods or cashew nuts will distract you from the actual flavour that’s meant to be pure milk so keep it simple folks
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By nags Filed Under: Festival Recipes, Kerala Recipes, Onam Sadya Recipes, Payasam Recipes, Sweets Puddings Desserts, Uncategorized

Previous Post: « Kadala parippu payasam, kadalai paruppu payasam recipe
Next Post: 8 Easy Payasam Recipes for Onam | Onam Recipes »

Reader Interactions

Comments

  1. Kripa

    November 5, 2012 at 9:29 am

    Hi I'm one among Ur recent readers. Loves palpayasam a lot. The thing that caught my attention was "serve hot/chilled". Although a typical malayali payasam is supposed to be eaten hot I love it chilled and preferably next day. I'm strictly against adding cardamom or cashews or raisins in any payasam. I'm so obsessed with it in such a way that my amma is supposed to have a bowl for me before all the garnishings (unwritten rule)
    anticlimax- first week after my marriage my MIL made payasam and I begged her to allow me to take a bowl before she adds any of the garnishings. But no I ate the HOT payasam with all the garnishings all the while thinking about how much tastier it would have been 🙁

    PS: my MIL very loving the only thing I'm supposed to do at home is eat whatever she makes. always a feast to my palate.

    Reply
  2. Pari Cash

    August 25, 2012 at 5:31 am

    Hi nags i am a regular visitor of you blog, but never left any comment. I have started a small blog . Your garlic apart roll was in my list since long. Then i tried them. Its not like yours. but i was happy with the outcome. I have also mentioned your name in my recipe. I also shared rice payasam in my blog.
    Please visit my space and give me some words.
    Thanks
    http://paricashkitchen.blogspot.in/

    Reply
  3. Padhu

    August 24, 2012 at 2:53 pm

    Love this payasam very much.Nice pic!

    Reply
  4. Sharmilee! :)

    August 24, 2012 at 4:32 pm

    Creamy and yummy payasam…!

    Reply
  5. jeyashrisuresh

    August 23, 2012 at 10:57 pm

    Even i don't like to add cardamom or cashew nuts in this payasam, Quite tempting nags

    Reply
  6. suhaina aji

    August 23, 2012 at 5:07 pm

    Onam Ashamsakal. Payasam looks yummy. I simply love this payasam very much. I always make it in the pressure cooker. U have tempted me and now I am going to make it tomorrow..Yummm.

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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