Rice Payasam or Kheer with condensed milk is a creamy milk pudding. We make it with short-grain rice like sona masuri or ponni with thick milk and nuts. Condensed Milk added makes it more rich and creamy.
The common sweet made for Neivedyam is mostly Payasam with rice or vermicelli. As I had mentioned in my Chawal ki Kheer highlighting the Bihari style, we typically don't have a payasam made with rice in Andhra cuisine. At least the thin version of milk and rice combination.
Kheer with condensed milk or Paramannam or rice payasam is a pudding made with rice, milk, and jaggery. We always use jaggery in the traditional version offered as Neivedyam to God. Though now, we make it with sugar as well. We call this sweet as Annam Payasam, ksheerannam, or Bellam Paramannam (if prepared using jaggery).
The consistency of this sweet is on the thicker side and more like Sakkarai Pongal. The amount of milk makes all the difference. Sakkara Pongali is made with cooked rice mixed with strained, melted jaggery and milk. However, in this version, we cook the rice in milk, so it is similar to Akkaravadisal, of course without moong dal.
We make this Rice Payasam with both cooked rice and raw rice. When one is short of time and needs to make quick neivedyam, you can add condensed milk for the creaminess. In the South Indian version of Kheer or payasam, we use short grain rice like Sona Masuri or Ponni and mostly served hot.
Read more: Payasam Recipes and Payasam Varieties
Varalakshmi Vratham Festival Thali features this payasam.
Payasam or Kheer that you can also try!
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Ingredients Used in making Rice Payasam with Condensed Milk
Rice: South Indian Payasam uses Short-grain Rice like Sona Masuri or Ponni.
Sweetener: Traditional recipe uses jaggery. We have to make sure we remove the impurities by melting and straining. You can also use regular Sugar.
Nuts: In all South Indian Sweets, Cashews and Raisins are mostly used. We now include chopped Almond as well.
Spices: Cardamom is the standard spice. However, some traditional payasam has dry ginger or sonti added. I have added Saffron here as well.
Rice Payasam | Kheer with Condensed Milk
Ingredients
- 3 cups Milk
- 1/2 cup Sona Masuri / Ponni Arisi
- 1 tbsp Ghee
- 1/4 cup Condensed Milk
- 3/4 cup Sugar
- 10 Almonds / Badam
- 5 Cashew Nuts
- 10 Raisins
- 1/4 tsp Cardamom Powder
- Few Saffron Strands
Instructions
How to make Rice Payasam | Kheer with Condensed Milk
- Wash the Sona Masuri, soak for at least 30 minutes.
- Meanwhile, take the milk in a pan and bring it to a boil. Simmer for 10 mins.
- Once the rice is soaked, take a pressure cooker, add the drained rice and milk.
- Cover with a lid. Pressure cook for 3 to 4 whistles.
- Once the pressure falls down, remove the lid and using a ladle, mix well.
- Simmer the flame to low, add the condensed milk, and let the milk thicken.
- Keep stirring till you find the pudding in good consistency. This takes about 10 mins.
- Add saffron and stir well. Next, add cardamom powder.
- Continue cooking, finally add the finely chopped roasted nuts and raisins on top.
- When the payasam reaches thick creamy pudding, switch off and serve hot.
Radha says
This payasam looks absolutely divine. We love this in our home.
Priya Srinivasan says
Give me payasam anyday! These days i make payasam to use up the leftover milk. Gorgeous color the payasam valli, condensed milk sure adds nice richness and creaminess to the payasam.
sushma pinjala says
Payasam looks so yummy Valli, can have it anytime.
Narmadha says
Such a creamy and delicious rice kheer. Condensed milk surely makes it so exotic. Too tempting and mouthwatering payasam.
Sandhya Ramakrishnan says
Our Indian festivals and special occasions are not complete without a bowl of creamy pal payasam. I don’t add condensed milk to mine, but have to try it. Love the texture of your payasam.
Harini Rupanagudi says
What A wonderful bowl of the creamy kheer. I have never added condensed milk to kheer but this sounds out of the world. I shall try it out next time.