Coconut pineapple rice pudding (payasam light)

Payasam is the festive rice pudding of South India (especially Kerala): rice cooked in milk or coconut milk, with cardamom and cashews. This lighter version uses less sugar and fresh pineapple, which adds a tangy freshness to the sweet, creamy pudding.

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Method

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1. Fry the cashews and raisins in the ghee in a small pan until golden; set aside.
2. Put the rice, milk and coconut milk in a saucepan and bring to the boil.
3. Cook over low heat, stirring often, for 25–30 minutes until the rice is soft and the mixture is creamy and thick. ⏱ Timer: 25 min
4. Stir in the sweetener and cardamom and cook for another 2–3 minutes until dissolved. ⏱ Timer: 2 min
5. Let it cool to lukewarm, then fold in the pineapple (hot pineapple can curdle the milk).
6. Sprinkle with the cashews and raisins and serve warm or cold.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Add the pineapple only once the pudding has cooled to lukewarm, otherwise the milk may split.
• Stir often, as the milk catches easily.
• Jaggery gives a caramel flavour; honey or brown sugar also work.
• Keeps in the fridge for 3 days; it thickens when cold, so thin with a little milk before serving.

Frequently asked questions

What is jaggery?

Unrefined cane or palm sugar sold in blocks, with a caramel-like, deeper flavour; available in Indian shops.

Can it be vegan?

Yes, with more coconut milk instead of milk and plant-based butter.

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• Coconut barfi with cardamom
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• Vedhmi (sweet stuffed flatbread)
• Arisa pitha (fried stuffed rice pastry)

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