Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Ari Payasam

Raw rice simmered slowly in thin coconut milk until swollen and creamy, then finished with thick coconut milk and jaggery — the most elemental of Kerala payasams, tasting purely of coconut and grain.

🧺 Ingredients

• Raw rice (short-grain Kerala red rice or white): 150 g
• Jaggery: 250 g
• Thick coconut milk: 400 ml
• Thin coconut milk: 700 ml
• Ghee: 3 tbsp (45 ml)
• Cashew nuts: 25 g
• Raisins: 20 g
• Coconut pieces: 30 g
• Cardamom: 5 pods (crushed)
• Dry ginger powder: ¼ tsp
• Never rush Step 2 — the rice must be completely dissolved into the coconut milk

👩‍🍳 How to make Ari Payasam

1. Wash 150 g raw rice three times until water runs clear.
2. Soak for 10 minutes.
3. Drain.
4. Bring 700 ml thin coconut milk to a boil in a heavy pan over high heat.
5. Add drained rice.
6. Reduce to medium-low.
7. Cook uncovered for 25–30 minutes, stirring every 5 minutes, until rice is completely soft and has absorbed most of the coconut milk.
8. The mixture should be thick and porridge-like.
9. Dissolve 250 g jaggery in 80 ml water over medium heat.
10. Strain.
11. Add to rice mixture over medium heat.
12. Stir for 8–10 minutes.
13. Reduce to low.
14. Stir in thick coconut milk, cardamom, and dry ginger.
15. Cook gently for 4 minutes without boiling.
16. Remove from heat.
17. Fry coconut, cashews, raisins in ghee over medium heat until golden.
18. Pour over payasam.

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