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Spiced rice payasam with ginger cake
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155g short grain rice
1L whole milk
2 tbsp ghee
4t bsp cashews
4 cardamom pods
1 tsp sugar
½ x 397g can condensed milk
10 slices ginger cake, warmed
1. Rinse the rice until the water runs clear. Generously cover with water and soak for 30 minutes or up to 2 hours. Meanwhile, put the milk into a medium saucepan and bring to a simmer over a medium heat. Keep stirring for 20-30 minutes, until it has reduced by 1/3. At the same time, heat the ghee in a pan over a low heat and fry the cashews until light golden. Take both off the heat and allow to cool. Crush the cardamom pods with the sugar in a pestle and mortar. Sieve and discard the husk.
2. Reserve ½ the cashews, then add the rest to the simmering milk with any ghee left from frying. Add the cardamom sugar, rice, condensed milk and a pinch of salt. Stir well and bring back to a simmer. Continue cooking for 15-20 minutes, until the payasam has the consistency of custard. Scatter over the remaining fried cashews and serve with slightly warmed slices of ginger cake. Equally the payasam can be enjoyed by itself, hot or cold.
Typical values per serving:
This recipe was first published in December 2021.