>> Thursday, December 19, 2013
Caramel Rice Payasam
Rice - 1/4 cup
Boiled Milk - 1/2 litre
Sugar - 1/4 cup
Sugar for caramel - 2 tsp
How to make the Caramel Rice Payasam
Wash and soak the rice for 10 mins.
Boil milk and keep it ready.
In a pressure cooker, add two spoons of sugar and heat. Have the flame in medium so that it doesn't get burnt. When the sugar starts caramelizing, lower the flame and have an eye on that.
Now slowly add 2 cups of milk, make sure you gently drop it as it will start to splutter.
Bring to boil and the caramel will get mixed with milk and change colour. Next add drained rice and cover with lid and pressure cook for 3 whistles.
Once the pressure falls down, stir well and add the remaining milk and sugar. Bring to boil and switch off.
If you prefer you can add ghee roasted nuts.
The payasam is very rich because of the caramel taste. This almost makes it not necessary to add nuts.
If you want the payasam to be thin, you can either add more milk or water.
When making the caramel, make sure you are around and don't let it cook on it's own, you will end up with a burnt cooker.
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