Authentic Brown Rice Payasam Recipe – Jaggery & Nut Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Brown Rice Payasam Recipe – Jaggery & Nut Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, subtly sweet Brown Rice Payasam. It’s a dish my grandmother used to make during festivals, and honestly, it just feels like home. Payasam, for those unfamiliar, is a creamy Indian dessert, often made with rice or vermicelli, milk, and sugar. This version uses brown rice for a healthier twist and jaggery for a beautiful, earthy sweetness. Let’s get cooking!

Why You’ll Love This Recipe

This Brown Rice Payasam isn’t just delicious; it’s a hug in a bowl! It’s a little different from the traditional rice payasam, offering a nutty flavour and a slightly chewy texture that I absolutely adore. Plus, using brown rice makes it a bit more wholesome. It’s perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day.

Ingredients

Here’s what you’ll need to make this delightful payasam:

• 2.5 tbsp brown rice (approx. 30g)
• 4-5 tbsp jaggery (approx. 60-75g)
• 2 cups milk (approx. 480ml) – I prefer full fat for richness!
• 1 tbsp cashew nuts (approx. 15g)
• 1 tbsp pistachio (approx. 15g)
• 1 tbsp almonds (approx. 15g)
• 1 pinch ground cardamom powder (approx. 0.5g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Brown Rice: Exploring Varieties & Health Benefits

Any short or medium-grain brown rice will work well here. I often use unpolished brown rice for extra nutrients. Brown rice is a fantastic source of fibre and manganese, making this payasam a slightly healthier treat.

Jaggery: Types & Regional Differences

Jaggery is unrefined sugar, and it comes in different forms – liquid, block, and powdered. I prefer using block jaggery, as the flavour is more intense. You might find different colours depending on where it’s from; darker jaggery generally has a stronger molasses flavour.

Milk: Full Fat vs. Low Fat – Which to Use?

Full-fat milk creates a richer, creamier payasam. However, you can absolutely use low-fat or even plant-based milk (see variations below!). Just be aware that the texture might be slightly different.

Nuts: The Importance of Roasting

Roasting the nuts brings out their flavour and adds a lovely crunch. Don’t skip this step! A light golden colour is what you’re aiming for.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is incredible! If you’re using store-bought, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get down to making the payasam!

First, grind the brown rice into a coarse texture – think slightly coarser than rava. Then, soak it in about 1 cup (240ml) of water for at least an hour. This softens the rice and helps it cook evenly. You can cook it on the stovetop until soft, or even use a pressure cooker for a quicker result (2-3 whistles should do it!).

While the rice is soaking, dissolve the jaggery in about ½ cup (120ml) of water. Strain it well to remove any impurities – this ensures a smooth payasam.

Next, chop your cashews, pistachios, and almonds. Lightly roast them in a dry pan until golden brown and fragrant. Set aside.

Now, in a pan, combine the cooked brown rice and milk. Simmer on low heat, stirring frequently, until the milk reduces slightly and the mixture thickens. This usually takes about 10-15 minutes.

Add the strained jaggery syrup and a pinch of cardamom powder. Mix well and continue to simmer for another 2-3 minutes, until everything is well combined.

Finally, remove from heat and garnish generously with the roasted nuts. Serve warm or chilled – it’s delicious either way! If it’s too thick, simply add a splash of milk to reach your desired consistency.

Expert Tips

• Don’t walk away from the pan while simmering! Constant stirring prevents the payasam from sticking and burning.
• Adjust the amount of jaggery to your liking. Some people prefer a sweeter payasam, while others like it more subtle.
• For a smoother texture, you can blend a small portion of the cooked rice before adding it to the milk.

Variations

• Vegan Payasam Adaptation: Swap the dairy milk for almond, coconut, or soy milk. Ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your cardamom powder hasn’t been processed in a facility that also handles gluten.
• Adjusting Spice Levels: Feel free to add a tiny pinch of nutmeg or saffron for a different flavour profile.
• Festival Adaptations (Onam, Diwali): During Onam, a sprinkle of grated coconut adds a lovely touch. For Diwali, you can add a few strands of saffron for a richer colour and flavour. My friend, Priya, always adds a tiny bit of rose water during Diwali – it’s divine!

Serving Suggestions

Payasam is wonderful on its own, but it also pairs beautifully with other Indian desserts like gulab jamun or rasgulla. A simple garnish of extra nuts and a sprinkle of cardamom powder elevates the presentation.

Storage Instructions

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

FAQs

What is the best type of brown rice to use for Payasam?

Short or medium-grain brown rice works best. Unpolished brown rice is a great option for added nutrients.

Can I use a different sweetener instead of jaggery?

Yes, you can! Sugar, honey, or maple syrup can be used as substitutes, but they will alter the flavour profile.

How can I achieve the perfect consistency for my Payasam?

Simmering the payasam for the right amount of time and adjusting with milk is key. It should be creamy and slightly thick, but still pourable.

Can this Payasam be made ahead of time?

Absolutely! It actually tastes even better the next day after the flavours have melded.

What are the health benefits of brown rice Payasam compared to traditional rice Payasam?

Brown rice is a whole grain, rich in fibre and manganese, making this payasam a healthier option compared to traditional white rice payasam.