For the final day of cooking with a pressure cooker, it was to be a dessert. I had almost given up thinking about what else to make other than the Kesari and suddenly I remembered payasam as another option to make. Since we do serve payasam as a dessert, I thought it would suit best. Now when it comes to Payasam Varieties, I have almost covered most. So I again had the tough task of selecting something new.

Since I had to effectively use the pressure cooker, I thought rice would be the best bit. However, I again knew hubby dear doesn't prefer rice kheers. He says we already eat rice as such and to top one can't have a sweet with it. So I hardly ever make with rice. So I had to take a risk and make it different.

This caramel version fitted the bill so well and as expected it's very quick as well. I made it almost after I had prepared dinner. Konda loved it a lot and of course, I knew it will take a while for the boys to even taste it. Anyway another quick dish that adds a different dimension to payasam.

I felt the kheer to be very rich, so didn't bother adding any nuts.I know the picture would surely look more appealing with some nuts on top. But I also liked the way the basmati rice stands out.

Do you find the below colour more appealing than the first one? Then you will surely like it as such. Somehow the night light gave a bad shadow to the picture and I was able to capture the actual colour in the below shot.

I burnt the cooker the first time I had the caramel going before I left it on high and left for a moment. I had to wash it immediately and again start. This is what happens when you don't have a post ready for the run. Lucky for me, this was a sweet and nobody was actually harping on this dish.

Plus point again was the fact that this is indeed a delicious dessert. I hope you enjoyed our Pressure Cooker Series. Though I use Pressure cookers every day and I can't imagine my cooking without one, something that fact never gets mentioned clearly. Most times, if not the entire cooking, a major part of it is done exclusively in one. So I was glad I could showcase dishes that are done in the cooker completely.

Caramel Rice Payasam

Ingredients Needed:

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 a 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.

Notes:

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 its own, you will end up with a burnt cooker.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 35

Recipe

Print Pin

Caramel Rice Payasam ~ Pressure Cooker Method

Author Srivalli

Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

Comments

Sandhya Ramakrishnan says

December 18, 2013 at 6:53 pm

I made this few days back as well. One of my friend had posted the picture in FB and I was so attracted to the color and that I made it. Your payasam color does look awesome. Burning the caramel is a issue when making this payasam 🙂

Usha says

December 18, 2013 at 6:57 pm

Love the color of the payasam. Caramel gave the payasam a rich look.

Briju Parthasarathy says

December 19, 2013 at 6:41 am

Very nice recipe, looks tempting

Sapana Behl says

December 19, 2013 at 5:14 pm

I like the color of payasam , looks rich and delicious !

Priya Srinivasan says

December 19, 2013 at 7:20 pm

Lovely color valli! I too made kheer today! !

Chef Mireille says

December 20, 2013 at 12:50 am

what a great dish

Manjula Bharath says

December 20, 2013 at 4:26 am

wow loving this caramalized version of pal payasam 🙂 tempting me !!

Nalini's Kitchen says

December 20, 2013 at 6:08 pm

I made this payasam once and came out so delicious.Yours also turned out very well and looks so creamy and loved the color of the payasam..

Archana Potdar says

December 22, 2013 at 6:25 am

Looks awesome.I love the very thought of caramel and payasam has me drooling.

Harini-Jaya R says

December 23, 2013 at 1:50 am

Interesting twist to the payasam.

Padmajha PJ says

December 23, 2013 at 1:57 pm

I had this bookmarked from Sandhya's space,yet to make it. The color looks lovely!

Suma Gandlur says

December 23, 2013 at 9:51 pm

Nice twist there Valli. As you mentioned it is hard to survive in an Indian kitchen without a cooker, though one rarely thinks of it when it comes to desserts. I have tried only sweet pongals / rice / dal based kheers in it so far.

Pavani N says

December 27, 2013 at 3:12 am

What an amazing payasam Valli. Caramel in Indian dessert sounds absolutely divine. Will have to try this for sure.

Recipe

Caramel Rice Payasam ~ Pressure Cooker Method

Reader Interactions

Comments

Leave a Reply Cancel reply