Red Rice Payasam Recipe – Authentic Kerala Sweet Recipe

Last Updated on 3 months by Neha Deshmukh

Red Rice Payasam Recipe – Authentic Kerala Sweet Recipe

Hey everyone! If you’re anything like me, you have a soft spot for a good, comforting payasam. And this Red Rice Payasam? It’s extra special. It’s a dish that instantly transports me back to my grandmother’s kitchen during Onam, the aroma of cardamom and ghee filling the air. It’s a little bit nostalgic, a whole lot delicious, and surprisingly easy to make. Let’s get started!

Why You’ll Love This Recipe

This Red Rice Payasam (also known as Ilayada Payasam) is a classic Kerala dessert, traditionally made during Onam and other festive occasions. It’s creamy, subtly sweet, and has a beautiful, unique texture from the red rice. It’s not overly rich, making it the perfect ending to a hearty meal. Plus, it’s a wonderful way to experience a truly authentic Indian sweet!

Ingredients

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

• ?? cup red rice flakes
• 1 cup milk (full fat recommended)
• 2 tablespoons sugar (adjust to taste)
• 2 tablespoons condensed milk
• 2 teaspoons ghee
• 5 cashews
• Cardamom powder (optional, to taste)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Red Rice Flakes: Type and Quality

Using good quality red rice flakes is key. Look for flakes that are a vibrant reddish-brown color and aren’t too broken. You can usually find them at Indian grocery stores. I usually get about 150-200 grams of red rice flakes for this recipe.

Ghee: Choosing the Right Kind

Ghee adds a wonderful nutty flavor that’s essential to payasam. Homemade ghee is amazing if you have the time, but a good quality store-bought ghee works perfectly too.

Cardamom: Fresh vs. Ground

Freshly ground cardamom is always best! The aroma is so much more vibrant. If you’re using ground cardamom, make sure it’s relatively fresh. A pinch (about ¼ teaspoon) usually does the trick.

Regional Variations in Sweeteners

Traditionally, jaggery is used as a sweetener in Kerala payasams. Feel free to substitute the sugar with about 60-80 grams of grated jaggery for a more authentic flavor.

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk really does make a difference in the creaminess of the payasam. While you can use low-fat milk, the texture won’t be quite as rich.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your red rice flakes a good rinse. Sieve them in a metal strainer to remove any impurities. This ensures a clean, pure flavor.
2. Heat 1 teaspoon of ghee in a pressure cooker on low heat. Add the red rice flakes and roast them for about 2 minutes. Keep stirring so they don’t burn! You’ll start to smell a lovely, toasty aroma.
3. Pour in ?? cup of water and 1 cup of milk. Give it a good stir. Now, close the pressure cooker and cook for 1 whistle on medium heat.
4. Let the pressure release naturally. This is important! Don’t try to force it open.
5. Once the pressure is released, open the cooker. Add the sugar, condensed milk, and cardamom powder (if using). Mix everything well until the sugar dissolves.
6. If the payasam is too thick, add an additional ?? cup of milk to reach your desired consistency. Simmer for 2-3 minutes, stirring occasionally.
7. While the payasam simmers, heat the remaining ghee in a separate pan. Fry the cashews until they turn golden brown and crispy.
8. Finally, garnish the payasam with the roasted cashews. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years to make this payasam even better:

Achieving the Perfect Consistency

The consistency should be creamy and slightly flowing, not too thick or too watery. Adjust with milk as needed.

Preventing Sticking & Burning

Keep the heat on low and stir frequently, especially when roasting the rice flakes. A good quality, heavy-bottomed pressure cooker also helps.

Roasting the Rice Flakes for Optimal Flavor

Don’t skip the roasting step! It really brings out the nutty flavor of the rice flakes.

Using Freshly Ground Cardamom

Seriously, it makes a difference!

Variations

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

Vegan Red Rice Payasam

Substitute the milk with coconut milk and the ghee with coconut oil. Skip the condensed milk or use a vegan condensed milk alternative.

Gluten-Free Red Rice Payasam

This recipe is naturally gluten-free! Just double-check that your ghee is certified gluten-free if you have a severe allergy.

Adjusting Spice Level (Cardamom)

If you’re not a fan of cardamom, you can reduce the amount or even omit it altogether. A tiny pinch of nutmeg can be a nice substitute.

Onam/Vishnu Festival Adaptation

For a more traditional Onam payasam, add a few strands of saffron to the milk while it’s simmering.

Serving Suggestions

This payasam is delicious served warm or at room temperature. It’s perfect on its own, or alongside other festive dishes. I love serving it in small bowls as part of a larger Indian meal.

Storage Instructions

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

FAQs

Let’s answer some common questions:

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

Look for good quality, vibrant reddish-brown flakes that aren’t too broken.

Can I make this Payasam ahead of time?

Yes, you can! It actually tastes even better the next day after the flavors have melded.

How can I adjust the sweetness level?

Start with the recommended amount of sugar and taste as you go. You can always add more, but you can’t take it away!

What can I substitute for ghee?

Coconut oil is a good substitute, especially for a vegan version.

Why is red rice payasam traditionally made in a pressure cooker?

The pressure cooker helps to cook the rice flakes quickly and evenly, resulting in a creamy texture. It’s a time-saving technique passed down through generations!