Red Rice Payasam (Kheer)

Method

1. 1

   Cook the rice soft

   Rinse the rice and cook it in 2 cups water until very soft and starting to break down, about 20 minutes. A pressure cooker works well here if you have one.

2. 2

   Simmer in milk

   Add the milk to the cooked rice and bring to a gentle simmer, stirring frequently so it doesn’t catch on the bottom of the pan.

3. 3

   Reduce

   Let it simmer for 15–20 minutes, stirring often, until the mixture thickens to a loose, pourable pudding consistency — it will continue to thicken as it cools.

4. 4

   Sweeten

   Remove from the heat briefly and stir in the jaggery until fully dissolved, then return to a low simmer with the crushed cardamom for 3–4 minutes.

5. 5

   Fry the garnish

   In a small pan, melt the ghee and fry the cashews and raisins until the cashews turn golden and the raisins plump up.

6. 6

   Finish

   Stir most of the fried cashews and raisins into the payasam, saving a few to scatter on top. Serve warm or chilled.