PARAMANNAM ( RICE PAYASAM )

INGREDIENTS

Rice – 1/2 cup

Milk – 6 to 7 cups (cows milk if making naivedyam)

Grated jaggery – 1 cup

Cow ghee – 1tsp (cows ghee if making naivedyam)

Cashewnuts and raisins – optional

Ghee for frying nuts

METHOD

• Wash rice several times and soak it in enough water for 15 to 20 minutes.
• Drain and keep it aside. Pour milk to a rinsed heavy bottom pot.
• Bring it to a boil on a medium flame. To the boiling milk, add drained rice and stir.
• Stir once every few minutes. Cook the rice till it turns mushy and soft.
• Adjust the consistency of the payasam by adding more milk. Let the rice and milk bubble up after adding milk.
• Turn off the stove. Add grated Jaggery and 1 tsp of ghee mix well. Stir well until dissolved.
• Heat ghee in another pan. Fry cashew nuts till they turn light golden in colour. Add raisins. Stir till they swell and pour this into the rice payasam.
• Serve rice payasam warm or cold.