Avasara Payasam ! Swift Rice Kheer :
This, innovative recipe from my mum has been a life-saver on many occasions. No, it doesn’t always have to be a festive event to enjoy kheer or payasam, I’m sure you would agree. This particular recipe which gets ready in 15 min has been the one I turn to when mid-morning hunger strikes or to settle scores with mid-afternoon snack-ache!
This is not the traditional rice kheer. Although we totally believe in and respect traditional heirloom recipes, there are times when a quick solution is needed. This caters to such situations.
I would have just brought my kids home from school, given them a bath, milk and snack…Time to prepare dinner ! Whilst on my feet, chopping, stirring, cooking dinner, I can easily get an additional pot on the hob, boiling water. Get a few more ingredients in and a filling snack is ready in a snap.
All I need to do then, is to pick up a cup or mug, fill it up and drink it up nice and hot. Not a caffeine in sight ! I’m satisfied, rejuvenated, ready for anything.
Ah! here comes my H – looking hungry …he still is on call and needs to get back to work…mum’s avasara payasam suits him perfectly – a couple of glasses of the same – back to work with renewed vitality !
By the way, it can also work well as breakfast or a light dessert..
basmati rice – 2 tbsp
water – 1 & 1/2 cups
milk – 3/4 cup – 1 cup (as milky you’d want to have it ) (you can use almond milk/soya milk instead too to make it vegan)
sugar – 4 tsp (or as per taste) (you can use brown sugar too)
green cardamom – 3 small ones – the seeds powdered
cashewnuts – 3-4 chopped into small pieces (or almonds/pistachios)
ghee – 1 tsp to roast cashews (for vegan version use oil/almond butter)
- basmati rice - 2 tbsp
- water - 1 & ½ cups
- milk - ¾ cup - 1 cup (as milky you'd want to have it) (you can use almond milk/soya milk instead too to make it vegan)
- sugar - 4 tsp (or as per taste) (you can use brown sugar too)
- green cardamom - 3 small ones - the seeds powdered
- cashewnuts - 3-4 chopped into small pieces (or almonds/pistachios)
- ghee - 1 tsp to roast cashews (for vegan version use oil/almond butter)
- boil the water in a pot
- while its heating up, coarsely powder the rice in a spice grinder or the small grinder jar
- once the water boils, add this rice in . allow it to cook. give it a stir now and again to avoid the rice catching at the bottom
- this can take about 5 minutes. using a spoon pick up the rice flakes to check if they are cooked. once they are done, they will appear translucent (check picture)
- now, add the milk, bring it to a boil
- add sugar, cardamom powder. keep stirring it now and again always
- once the sugar dissolves. switch off the heat
- in a separate small pan, heat up a tsp of ghee . add cashews, roast them until they turn slightly brown. add this entire mixture into the prepared kheer and serve hot/warm.