Ingredients

Preparation time: 5 minutes (plus 30 minutes soaking if using Kerala matta rice)

Cooking time: ​40 - 50 minutes

Budget: £4 - £7

Serves 3-4​

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• ½ cup unbroken raw rice (Kerala matta rice, basmati, or pudding rice)

• 4 cups whole milk

• ½ cup sugar (adjust to taste)

• 2 tbsp ghee (clarified butter)

• 10 cashews

• 8-10 raisins

• ½ tsp cardamom powder (optional)

Instructions​

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1. Rinse the rice 2-3 times and soak for 30 minutes if using Kerala matta rice (optional for basmati or pudding rice). 

2. Drain the water before cooking. 

3. In a heavy-bottomed pan or pressure cooker, heat 1 tbsp ghee and roast the rice for 2 minutes until aromatic.

4.  Add the milk and bring it to a gentle boil, then reduce the heat and let it simmer, stirring occasionally, for 30-40 minutes until the rice is fully cooked and the milk thickens. 

5. Once the rice is soft, add sugar, mix well, and cook for another 5-10 minutes. 

6. Stir in cardamom powder if using. 

7. In a separate small pan, heat 1 tbsp ghee, fry the cashews and raisins until golden brown, and add them to the payasam. 

8. Serve warm or chilled for a rich, creamy dessert.