Pal Payasam Kerala Style Recipe For Kerala Onam Sadya - South Indian Brown Rice Pudding Pressure Cooker Recipe
South Indian Kerala style pal payasam or rice pudding made using broken brown rice, milk and sugar is very delicious and makes a great dessert for dinner or any celebrations or festival feast like Kerala Onam sadya.
Wash the rice and transfer it to a large sized pressure cooker (a 5 liter pressure cooker will be good, if you use small pressure cookers you run the risk of hot milk boiling over and becoming messy).
Mix the whole milk with water to make a diluted milk mixture and add half of the diluted milk mixture to the rice.
Add the sugar and cardamom powder to the pressure cooker, stir to mix all the ingredients.
Close the pressure cooker with the lid and safety valve and cook in medium heat for about 3 to 4 whistles or cook for about 8 to 10 minutes after the steam begins to release. I used the Kerala unakkalari rice (kind of brown rice) for preparing the kheer/pudding, but if you are using regular brown rice the cooking time may differ and you may need to cook for little more time or adjust the cooking time accordingly.
Switch off the stove and wait for the pressure cooker to cool down.
Once the pressure cooker is cooled enough, open the cooker and see if the rice is almost cooked.
Add the remaining half of diluted milk mixture and simmer in low heat for another few more minutes until the rice is cooked completely and very soft in texture and blended nicely with all the ingredients to forma delicious and creamy rice pudding or payasam. Serve the payasam or pudding hot or at room temperature of you can store in the refrigerator for few hours and serve chilled if you wish!
Traditionally the brown rice pudding or rice pal payasam is served just as it is without any extra toppings, and it is really very very delicious on its own. If you wish to add any toppings, you may add slivered almonds or pistachios or you can fry a few raisins and cashews in little ghee and garnish the rice pudding with the ghee fried cashews and raisins.As I already mentioned earlier, I used the popular broken brown rice known as unakkalari or rose matta rice which is popular in Kerala. If this is not available you may use other kinds of broken brown rice or homemade broken brown rice (from regular brown rice) but with different kinds of rice, the cooking time for the dish can change and also the consistency and texture may change. So I highly recommend using the same Kerala matta rice or unakkalri rice for the perfect texture and taste and also for the natural light pink color that you see in this delicious dish.Make sure to use a large sized pressure cooker (I used the 5 liter pressure cooker) to avoid the risk of milk boiling over.