Rose Matta Rice Payasam Recipe – Authentic Indian Sweet Rice Pudding

Last Updated on 2 months by Neha Deshmukh

Rose Matta Rice Payasam Recipe – Authentic Indian Sweet Rice Pudding

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and a love for comforting, traditional desserts. Today, I’m sharing a recipe that’s been a family favourite for generations – Rose Matta Rice Payasam. It’s a creamy, fragrant, and utterly delicious Indian sweet rice pudding that’s perfect for festivals, celebrations, or just a cozy night in. I first made this for Onam a few years ago, and it was a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Rose Matta Rice Payasam isn’t just another sweet dish. It’s a hug in a bowl! The unique flavour of rose matta rice, combined with the richness of milk and ghee, creates a truly special treat. It’s relatively easy to make, even if you’re new to Indian desserts, and the result is so worth the effort. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to create this magic:

• 1 tablespoon ghee
• 2 cups water (approx. 480ml)
• 4 cups milk (approx. 960ml) – I prefer full fat for the richest flavour
• ¾ cup payasam rice (raw rose matta rice) – approx. 150g
• ¾ cup sugar – approx. 150g

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Payasam Rice (Raw Rose Matta Rice) – Origin and Selection

Rose matta rice, also known as Kerala red rice, is a short-grain rice with a beautiful reddish hue. It’s traditionally grown in Kerala, India, and has a slightly nutty flavour that’s perfect for payasam. You can usually find it at Indian grocery stores, or online. Look for rice specifically labelled “payasam rice” or “raw rose matta rice” – it’s important that it’s not parboiled.

Ghee – Types and Substitutions

Ghee is clarified butter, and it adds a wonderful aroma and flavour to the payasam. You can use homemade ghee or store-bought. If you don’t have ghee, you can substitute with unsalted butter, but the flavour won’t be quite the same.

Milk – Full Fat vs. Low Fat Options

Full-fat milk really elevates the richness of the payasam, but you can use low-fat or even plant-based milk if you prefer. Keep in mind that using lower-fat milk will result in a slightly less creamy texture.

Sugar – Regional Preferences & Alternatives

I use regular granulated sugar, but you can experiment with jaggery (gur) for a more traditional, earthy sweetness. Adjust the amount of sugar to your liking – everyone has a different sweet spot!

Water – Quality Considerations

Good quality water is always important! Filtered water is best.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give the payasam rice a really good wash under cold water. This removes excess starch and helps prevent the payasam from becoming too gluey. Set it aside to drain.
2. In a heavy-bottomed pan (this is key to prevent sticking!), heat the ghee over medium heat. Add the water and milk, and bring it to a gentle boil.
3. Once the liquid is bubbling, add the washed rice. Now, we simmer! Reduce the heat to low, cover the pan partially, and let it cook for about 20 minutes, stirring occasionally. Don’t forget to stir – we don’t want anything sticking to the bottom.
4. After 20 minutes, the rice should be about three-quarters cooked. This is when we add the sugar. Stir well until the sugar dissolves completely.
5. Continue cooking for another 9 minutes, stirring frequently, until the rice is fully cooked and the payasam has thickened to a lovely, pale pink colour. The consistency should be creamy and slightly flowing.
6. Finally, remove the payasam from the heat and let it cool slightly before serving. It tastes even better slightly warm!

Expert Tips

• Heavy-bottomed pan is your friend: Seriously, it makes all the difference in preventing sticking and ensuring even cooking.
• Don’t skip the washing: Washing the rice is crucial for the right texture.
• Low and slow: Simmering on low heat is the key to a creamy, perfectly cooked payasam.
• Stir, stir, stir! Regular stirring prevents sticking and ensures even cooking.

Variations

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

• Cardamom Infusion: My grandmother always added a pinch of cardamom powder towards the end of cooking. It adds a beautiful fragrance.
• Saffron Strands: A few strands of saffron soaked in warm milk and added to the payasam will give it a luxurious golden hue and flavour.
• Nutty Delight: Garnish with chopped nuts like cashews or almonds for added crunch and flavour. My friend, Priya, loves adding pistachios!

Vegan Payasam Adaptation

You can easily make this payasam vegan! Simply substitute the dairy milk with plant-based milk like coconut milk or almond milk, and use a plant-based butter alternative instead of ghee.

Gluten-Free Confirmation

This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Adjusting Sweetness Level

Feel free to adjust the amount of sugar to your preference. Start with ¾ cup and add more if needed, tasting as you go.

Festival Adaptations (Onam, Vishu, Pongal)

This payasam is traditionally made during Onam in Kerala, but it’s also popular during Vishu and Pongal. It’s a symbol of prosperity and good luck!

Serving Suggestions

Serve the Rose Matta Rice Payasam warm or at room temperature. Garnish with a sprinkle of cardamom powder or chopped nuts. It’s delicious on its own, or 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. Reheat gently on the stovetop or in the microwave.

FAQs

What is Rose Matta Rice and where can I find it?

Rose Matta Rice is a unique short-grain red rice from Kerala, India. You can find it at Indian grocery stores or online retailers.

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

While Rose Matta Rice is traditional, you could use other short-grain rice like Sona Masoori, but the flavour and texture won’t be quite the same.

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

Using a heavy-bottomed pan and stirring frequently are the best ways to prevent sticking.

What is the ideal consistency for Rose Matta Rice Payasam?

The ideal consistency is creamy and slightly flowing. It should coat the back of a spoon.

Can this payasam be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight! Just reheat gently before serving.