rice payasam recipe, how to make rice payasam recipe | rice kheer

rice payasam recipe

rice payasam or rice kheer recipe - i wanted to post a sweet recipe for the dussehra festival. so posting this rice payasam recipe. i had made this rice kheer some weeks ago.

when i had made the patholi recipe with turmeric leaves, i still had lots of turmeric leaves left with me.

turmeric leaves

apart from adding them in pulaos, pakoras and sabzis, I have also added these fragrant leaves in this rice kheer.

the idea came about when i asked in a really good facebook food group which i follow, as how i can use turmeric leaves.

rice coconut milk turmeric leaves

I got a lot of replies and one reply was from asha satish philar who said to make the traditonal konkani kheer called as dhanvin keeri/white kheer. she was even kind enough to give the page number of her cook book where the recipe is mentioned.

i already had her cook book, so it was easy for me.

now if you don’t know asha ji, you should know her. she is the author of the well known cook book – the konkani saraswat cookbook.


the cook book is excellent if you want to explore the myriad variety of recipes in saraswat cooking. they are all authentic and truly saraswat style. now living in goa, i have had some saraswat food in restaurants here and they were so good.

i have loosely adapted the recipe from her book. i ran out of sugar and hence added palm jaggery… now the kheer was a wonderful fusion between the kerala rice payasam and the konkani rice payasam.

the whole kheer is made in coconut milk and is excellent for vegans. :-)

since my hubby is a very picky eater and like a typical punjabi, hardly ventures into food which he has not grown up eating, i was the only one who would have this delicious kheer everyday. it stayed for five days in the refrigerator and it was all for me :-)

if you do not have turmeric leaves, then just don’t add it. simple as that. the same rule applies for palm jaggery. just add sugar or jaggery.

rice payasam with coconut milk

you might also love to check these kheer recipes:

  1. seviyan kheer
  2. orange kheer
  3. sabudana kheer
  4. makhana ki kheer
  5. vegan vermicelli kheer
  6. leftover rice pudding-kheer

rice payasam with coconut milk recipe below:

4.5 from 2 reviews
rice payasam recipe
 
Prep time
Cook time
Total time
 
rice payasam recipe made with coconut milk and jaggery. vegan recipe
Author:
Recipe type: desserts
Cuisine: south indian
Serves: 2-3
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 1 cup rice
  • 2 to 3 turmeric leaves
  • 3 cups thin coconut milk
  • 2 cups thick coconut milk
  • ½ tsp cardamom powder
  • 1.5 to 2 cups powdered palm jaggery
  • a pinch of grated nutmeg
  • 2 tbsp coconut oil
  • 10-12 cashews
Instructions
  1. pick and rinse the rice well. add in a pressure cooker or a pot with 3 cups thin coconut milk.
  2. now make a knot of the turmeric leaves and add these to the rice-coconut milk mixture.
  3. cook or pressure cook the rice till soft and done.
  4. now add the powdered or crumbled palm jaggery to the cooked rice.
  5. mix well.
  6. add in the thick coconut milk. simmer for 2-3 minutes on a low flame
  7. in another pan heat oil and fry the cashews till golden brown.
  8. add the cardamom powder and grated nutmeg to the oil in which the cashews are getting fried..
  9. stir and pour the entire content in to the kheer.
  10. mix well and serve rice payasam hot or cold.
Notes
1. i made my own coconut milk. just ground 1.5 cup grated coconut with 1.5 cup water. sieve through the strainer. this is your thick coconut milk. now add the coconut back to the blender with 1 cup water. blend again. strain, this is thin coconut milk. repeat this process one more time.
2. substitute sugar if not adding jaggery.
3. adding jaggery thickens the payasam, so don't overcook. just simmer on low flame for 2-3 minutes.
4. if you add sugar, than you can cook for some more minutes.
5. the payasam becomes thick on cooling. so if you want a little liquid and flowing payasam than you can add some more coconut milk or water.
6. also the sweetnees can be adjusted as per your taste.
7. after chilling the kheer in the fridge, the coconut oil solidifies. so if you want you can warm the kheer before serving.



{ 17 Responses }

  1. Ashwini says

    I made this yesterday for dussera,minus the turmeric leaves..nevertheless tasted good.Thanks.

    • says

      the rice payasam would taste good even without turmeric leaves. the turmeric leaves just add their sweet fragrance to the payasam.

  2. sabitha karuppiah says

    Hi
    I have been following your blog for sometime now! You have some lovely recipes and especially healthy ones (not much coloring or aj-na-motto)! payasam sounds lovely.. we made ada pradaman sometime back. Maybe should try it with turmeric leaves! Can suggest more cookbooks that are good (especially desserts and north indian)? Like Kanan i love collecting cookbooks as well!

    • says

      thanks sabitha. i avoid artificial colors and ajinomoto in all the food that i make at home. thats why i don’t even use maggi cubes.

      for north indian, you can buy jigg kalra’s prashad – cooking with the masters. amazing north indian dishes, mostly non veg but you can easily make it vegetarian or vegan.
      i don’t know any other book for north indian, coz i haven’t brought any after jigg kalra’s book. all the north indian cooking i make at home i have learnt from my family.

      for desserts also, my sis gifted me two books… so i can suggest them. they are small books and the recipes are good.
      one is vegetarian puddings & desserts by arushi mahajan – cost rs 90
      second one is low calories desserts by mallika nagaranjan – cost rs 95

      if you live in india, you can buy the cookbooks from flipkart. i usually buy from them and they have an amazing speed of delivery.

      i hope this helps.

  3. says

    It looks delicious, I want to have it..with coconut milk must be just fab ….I will be making bakheer today I as told you in fb page….yum.. Wish U and A Happy Dussehra

  4. says

    I started to use Haldi leafs in my cooking as well. They have a couple of health benefits I heard, have to research more though. Anyway, Dassana your payasam looks yum. I am not sure if I had that before, most probably I have and I just forgot again with all those exotic names. ^.^

  5. says

    Looks so delicious. It been ages I had ‘kheer’. I bet it is so aromatic. Love the way you have use turmeric leaves and palm jaggery. I would like have it right now :)

  6. says

    I have never cook anything with turmeric leaves. and i am eagerly waiting for the chance when i get my hands on these flavorful leaves. Rice payasam looks really delicious. I am not like you, i am too lazy to make my own coconut milk. I would use store bought. but i must say homemade will more flavorful than store bought.
    You know I am very fond of collecting cookbooks. and you just added one more. I need to look for this cookbook because you gave it good reviews and you are my Guru. :)

    • says

      hey kanan, thanks. i am very selective about buying books, especially cookbooks. whichever cooking & baking books i have purchased have been good. do buy asha ji’s book. there are recipes in every category like rice, dals, beans & pulses, chutneys, snack food, desserts, home remedies. i made the dali toy and some recipes and they were good. not added on the blog, though. i still have to try the various dosa and idli varieties.