Red Rice Payasam Recipe – Authentic Kerala Sweet Rice Pudding

Last Updated on 2 months by Neha Deshmukh

Red Rice Payasam Recipe – Authentic Kerala Sweet Rice Pudding

Hey everyone! If you’re anything like me, you have a soft spot for a good, comforting dessert. And today, I’m so excited to share one of my absolute favorites – Red Rice Payasam. This isn’t just any sweet rice pudding; it’s a taste of Kerala, a hug in a bowl, and a dish that always brings back happy memories of festivals and family gatherings. I first made this for my grandmother, and seeing her smile after that first bite? Priceless. Let’s get cooking!

Why You’ll Love This Recipe

This Red Rice Payasam (also known as Palpayasam) is special. It’s creamy, subtly sweet, and has this incredible aroma from the cardamom. Unlike the more common rice payasam, using unakkalari (red rice) gives it a beautiful pinkish hue and a slightly nutty flavor. It’s surprisingly easy to make, even if you’re new to Indian desserts. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this Kerala classic:

• 1 cup Unakkalari/Raw Red Rice (approx. 170g)
• 2 cups Whole Milk (approx. 480ml)
• ¾ cup Sugar (approx. 150g) – adjust to your liking!
• 2 teaspoons Ground Cardamom (approx. 8g)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Unakkalari/Raw Red Rice: Origin and Significance

Unakkalari is a unique variety of rice grown primarily in Kerala. It’s known for its reddish-brown color and slightly sticky texture when cooked. It’s not just about the flavor though; red rice is also considered very nutritious! You can usually find it at Indian grocery stores, or online. If you absolutely can’t find it, you could use a short-grain rice like sona masoori, but the flavor won’t be quite the same.

Whole Milk: Choosing the Right Type

I recommend using full-fat whole milk for the richest, creamiest payasam. It really makes a difference! You can use lower-fat milk if you prefer, but the texture might be a little thinner.

Sugar: Adjusting Sweetness to Your Preference

I’ve suggested ¾ cup of sugar, but feel free to adjust this based on your sweetness preference. Start with a little less, taste as you go, and add more if needed. Remember, you can always add, but you can’t take away!

Ground Cardamom: The Aromatic Heart of Payasam

Freshly ground cardamom is always best. It has a much more vibrant aroma than pre-ground. But if you’re short on time, good quality pre-ground cardamom will work just fine. Don’t skimp on this – it’s what gives payasam its signature fragrance!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this delicious Red Rice Payasam:

1. First, give the unakkalari a really good rinse under cold water. This helps remove any excess starch.
2. Now, combine the rinsed rice, milk, and sugar in your pressure cooker. Give it a gentle stir to combine everything.
3. Secure the lid of the pressure cooker and cook over medium heat until you hear the first whistle.
4. Once you hear the whistle, reduce the heat to low and let it simmer for 10-15 minutes. This ensures the rice is cooked through and the payasam is nice and creamy.
5. Turn off the heat and let the pressure release naturally for about 20 minutes. Don’t try to force it open – safety first!
6. Carefully open the cooker and check the consistency. If it’s too thick, add a little more milk. If it’s not sweet enough, add a bit more sugar. Simmer on the stovetop for a few minutes, stirring constantly to prevent sticking, if you’ve made any adjustments.
7. Finally, stir in the ground cardamom. And that’s it!

Expert Tips

• Stirring is key: Especially when simmering on the stovetop after pressure cooking, stir frequently to prevent the payasam from sticking to the bottom.
• Don’t overcook: Overcooking can make the rice mushy. Keep a close eye on it during the simmering stage.
• Slow and steady: Allowing the pressure to release naturally is crucial for a creamy texture.

Variations

Payasam is a pretty versatile dessert! Here are a few ways to customize it:

Vegan Red Rice Payasam

Swap the dairy milk for coconut milk or almond milk for a delicious vegan version. It changes the flavor profile slightly, but it’s still incredibly good! My friend, Priya, swears by using coconut milk – she says it adds a lovely tropical twist.

Gluten-Free Considerations

This recipe is naturally gluten-free, as long as your cardamom is pure and doesn’t contain any added gluten-based ingredients.

Spice Level Adjustment (Cardamom)

If you’re not a huge fan of cardamom, you can reduce the amount to 1 teaspoon. Or, for a warmer flavor, add a tiny pinch of nutmeg along with the cardamom.

Festival Adaptations (Onam, Vishu)

Payasam is a must-have for Onam and Vishu celebrations in Kerala. For these occasions, some families like to add a few strands of saffron for a richer color and flavor.

Serving Suggestions

You can enjoy Red Rice Payasam warm or chilled. I personally love it slightly warm, as the flavors seem more pronounced. Garnish with a few chopped nuts like cashews or almonds for a bit of crunch. It’s perfect as a dessert after a hearty Indian meal, or even as a comforting treat on its own.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

What is Unakkalari and where can I find it?

Unakkalari is a special red rice variety from Kerala. You can find it at Indian grocery stores or online retailers specializing in Indian ingredients.

Can I use a different type of rice for this payasam?

While unakkalari is traditional, you can use short-grain rice like sona masoori as a substitute. However, the flavor and texture will be slightly different.

How do I prevent the payasam from sticking to the bottom of the cooker?

Stir frequently, especially during the simmering stage. Using a heavy-bottomed pressure cooker also helps.

What if I don’t have a pressure cooker? Can I make this in a pot?

Yes! You can make it in a heavy-bottomed pot. Bring the rice, milk, and sugar to a boil, then reduce the heat to low and simmer for about 45-60 minutes, stirring frequently, until the rice is cooked and the payasam has thickened.

Can this payasam be made ahead of time? How long will it keep?

Yes, you can make it a day ahead. Store it in an airtight container in the refrigerator for up to 3 days.