Paal payasam | Rice kheer | Rice sweetened and cooked in milk

So many years back at my home, (when I was in upper Primary) we had the paddy cultivation. And there was an aged woman who used to come home to buy the grains. She was a great Krishna Devotte. She visits some Krishna temple and once on her way back she dropped in home. And offered me the naivedyam, which is a pure white thin payasam.

I still relish that taste. It was broken white rice cooked in milk and sugar. Unlike the kheer or payasam which we prepare at home, there was no  green cardamom, vanila or safron was added to it for aroma. Not even ghee, cashew and raisans. It tasted so sweet and mild, that I just loved it. I got a chance to have it few more times later. And then later she never came.

Few days back was Janmastami (Astamirohini). It is Lord Krishna’s birthday. Only 2 things in my mind during this day. One is “uriyadi” and the other is “Paal payasam”. I made paal payasam.

You need,

• Full fat or low fat milk – 1000 ml
• Raw broken red rice – 1/2  cup washed several times and drained
• Sugar – 1/2 cup (60 g )

You have to,

• Boil the milk in a bottom thick pan in a medium to low flame.
• Add the drained, broken red-rice into it. Stir continuously
• Once the rice is 3/4 cooked, add sugar and mix well.
• Allow to simmer in medium flame. Cook till the rice is done.
• Serve warm. 

The payasam will have a light pink color. (If you use white rice, the payasam will be in white color)

You can make this for Onam as well. It can be served with boondi or Boli..

Note:
For an easy preparation. Cook rice, sugar and 500 ml milk in a cooker in medium to low flame for just 2 whisles. Once the pressure is gone, add rest of milk and boil for another 2-3 minutes.