Last Updated on 4 months by Neha Deshmukh

Instant Pot Rice Payasam Recipe – Easy Caramel & Cashew Dessert

Introduction

Oh, Payasam! Is there anything more comforting? This creamy, dreamy Indian rice pudding holds a very special place in my heart – and my family’s too! I first made this in my Instant Pot a few years ago, and honestly, I’ve never looked back. It’s just…easier. And the caramel? It takes this classic dessert to a whole new level. Get ready for a seriously delicious treat that’s surprisingly simple to make. This Instant Pot Rice Payasam is perfect for festivals, celebrations, or just a cozy night in.

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good dessert? But this Payasam isn’t just about sweetness. It’s about tradition, warmth, and a little bit of magic in every spoonful. Here’s why you’ll adore this recipe:

• Effortless with the Instant Pot: Say goodbye to hours of stirring! The Instant Pot does most of the work.
• Rich Caramel Flavor: The homemade caramel adds a depth of flavor that’s simply irresistible.
• Creamy Texture: Perfectly cooked rice and full-fat milk create a luxuriously smooth Payasam.
• Festive & Versatile: Ideal for Pongal, Onam, Diwali, or any special occasion.

Ingredients

Here’s what you’ll need to create this Payasam perfection:

• 1/4 cup sugar (approx. 50g)
• 2 tablespoon water (30ml)
• 1/2 cup hot water (120ml)
• 1 liter full-fat milk (approx. 4.2 cups)
• 2 tablespoons seeraga samba rice (or basmati rice) (approx. 30g)
• 1/2 cup sugar (approx. 100g)
• 1 teaspoon vanilla extract (5ml)
• 2 teaspoon ghee (approx. 10ml)
• 2 tablespoons broken cashews (approx. 20g)
• 2 tablespoon raisins (approx. 20g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in your Payasam.

Seeraga Samba Rice vs. Basmati Rice

Traditionally, Seeraga Samba rice is used for Payasam because of its unique aroma and ability to cook to a wonderfully creamy texture. It’s a short-grain rice. But, if you can’t find it, basmati rice works beautifully too! Just be mindful that basmati might need a tiny bit more liquid.

The Importance of Full-Fat Milk

Don’t even think about using low-fat milk here! Full-fat milk is crucial for that rich, creamy texture we’re after. It really makes all the difference. I always use whole milk – it’s worth it.

Caramel Syrup – Homemade vs. Store-Bought

While you can use store-bought caramel, making your own is so easy and tastes a million times better. Plus, you control the color and flavor. Trust me, the extra few minutes are worth it.

Ghee – Flavor and Regional Variations

Ghee adds a beautiful nutty flavor. It’s a staple in Indian cooking! You can use regular butter if you don’t have ghee, but ghee really elevates the taste. Different regions in India use different types of ghee, so feel free to experiment with what you love.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Caramel: In a pan, melt 1/4 cup of sugar over medium heat. Keep a close eye on it! You want it to melt into a beautiful amber-colored caramel. Carefully add 1/2 cup of hot water – it will splutter! Mix well and set aside.
2. Combine Ingredients: In your Instant Pot, combine the milk, 2 tablespoons of seeraga samba rice, 1/2 cup of sugar, and the prepared caramel syrup. Give it a good stir to make sure everything is well combined.
3. Pressure Cook: Close the lid of the Instant Pot and set the valve to sealing. Pressure cook on Steam mode for 45 minutes.
4. Natural Pressure Release: Once the cooking time is up, let the pressure release naturally. This is important for a creamy texture! Don’t rush it.
5. Blend & Strain (Optional): After the pressure has released, open the lid and whisk the Payasam well to blend the creamy layer. If you prefer a super-smooth texture, you can strain it through a fine-mesh sieve.
6. Roast Cashews & Raisins: While the Payasam is cooking, heat 2 teaspoons of ghee in a small pan. Roast the broken cashews and raisins until they turn golden brown.
7. Final Touches: Add the roasted cashews and raisins to the Payasam. Stir in the vanilla extract.
8. Chill & Serve: Let the Payasam cool completely, then chill in the refrigerator for at least 6 hours (or even overnight!) before serving. This allows the flavors to meld together beautifully.

Expert Tips

Here are a few secrets to Payasam success:

• Achieving the Perfect Payasam Consistency: The consistency should be creamy and slightly thick. If it’s too thin, you can pressure cook for another 5-10 minutes. If it’s too thick, add a splash of milk.
• Preventing Milk from Scorching in the Instant Pot: The Instant Pot usually prevents scorching, but stirring well at the beginning is always a good idea.
• Roasting Cashews and Raisins for Optimal Flavor: Don’t skip roasting the nuts and raisins! It brings out their natural sweetness and adds a lovely crunch. Keep a close eye on them – they burn easily.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Payasam Adaptation: Use coconut milk instead of dairy milk and plant-based ghee. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Adjusting Sweetness Levels: Feel free to adjust the amount of sugar to your liking. Start with 1/2 cup and add more if needed.
• Festival Adaptations: For Pongal or Onam, add a pinch of cardamom. For Diwali, a few strands of saffron would be lovely.
• Spice Level Variations: A tiny pinch of cardamom or a few strands of saffron can add a beautiful aroma and flavor.

Serving Suggestions

Payasam is wonderful on its own, but here are a few ideas to make it even more special:

• Serve chilled in small bowls or glasses.
• Garnish with a few extra roasted cashews and raisins.
• A sprinkle of cardamom powder adds a lovely aroma.

Storage Instructions

Leftover Payasam can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken as it chills, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

What type of rice is best for Payasam?

Seeraga Samba rice is traditional, but basmati rice works well too.

Can I make this Payasam without an Instant Pot?

Yes! You can make it on the stovetop. It will take longer and require more stirring, but it’s definitely doable. Simmer the milk and rice on low heat for about 45-60 minutes, stirring frequently.

How do I prevent a skin from forming on the Payasam while chilling?

Place a piece of plastic wrap directly on the surface of the Payasam before refrigerating.

Can I add other nuts or dried fruits to this recipe?

Absolutely! Almonds, pistachios, and dates would all be delicious additions.

What is the shelf life of homemade Payasam?

Homemade Payasam will last for 3-4 days in the refrigerator.