Name: Ari Paal Payasam: Authentic Kerala Milk Rice Pudding with Bay Leaf
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1/4 cup Matta Rice (also known as unakkalari; short-grain red rice. if unavailable, red, substitute with another short-grain rice.); 1 3/4 cup Water (for cooking the rice.); 3 cup Milk (whole milk recommended for richer flavor, but skim milk can be used.); 1 tbsp Milk (optional, condensed, for added sweetness and creaminess.); 6 tbsp Sugar (adjust to your preferred sweetness level. granulated sugar is recommended.); 1 Bay Leaf (tej patta; fresh bay leaf can be substituted, using approximately 1-2 leaves.); 1 tbsp Cashews (whole or broken. substitute with slivered almonds or other nuts.); 2 tsp Ghee (optional, for sautéing the garnish.)

Ari Paal Payasam: Authentic Kerala Milk Rice Pudding with Bay Leaf

55 minutes

1343 reads

3.60 from 5 votes

Indian

About Ari Paal Payasam: Authentic Kerala Milk Rice Pudding with Bay Leaf

Indulge in the creamy delight of Ari Paal Payasam, a traditional Kerala rice pudding. This recipe elevates the classic dessert with a fragrant bay leaf twist, creating a unique and aromatic experience. Perfect for festive occasions or a special brunch, this easy-to-make pudding boasts a beautiful pink hue and delicate texture, representing the rich culinary heritage of Kerala.

Unlike some simpler versions, our recipe uses red matta rice for an authentic taste and vibrant color. The subtle spiciness of the bay leaf complements the sweetness of the milk and sugar, resulting in a balanced and unforgettable flavor profile. Learn how to make this cherished Kerala treat, often served during Onam Sadhya feasts and temple offerings (Nivedyam/Naivedyam).

This recipe provides a step-by-step guide to achieving the perfect creamy consistency and alluring aroma, making it accessible for both novice and experienced cooks. Get ready to impress your family and friends with this exquisite Indian dessert.

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Recipe Time & More

Prep5

Cook50

Total55

Calories391 kcal

Serves

Served AsBrunch

Recipe TasteCrunchy Savoury Sweet

Ingredients

For the Rice

▢ 1/4 cup Matta Rice also known as unakkalari; short-grain red rice. if unavailable, red, substitute with another short-grain rice.
▢ 1 3/4 cup Water for cooking the rice.

For the Pudding

▢ 3 cup Milk whole milk recommended for richer flavor, but skim milk can be used.
▢ 1 tbsp Milk optional, condensed, for added sweetness and creaminess.
▢ 6 tbsp Sugar adjust to your preferred sweetness level. granulated sugar is recommended.
▢ 1 Bay Leaf tej patta; fresh bay leaf can be substituted, using approximately 1-2 leaves.

For Garnish (Optional)

▢ 1 tbsp Cashews whole or broken. substitute with slivered almonds or other nuts.
▢ 2 tsp Ghee optional, for sautéing the garnish.

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Instructions

Prepare the Rice

Coarsely grind the red matta rice in a blender or food processor. Rinse thoroughly under cold water 2-3 times to remove excess starch. Drain well.

Cook the Rice

Pressure cook the rinsed rice with 1 3/4 cups of water over medium heat until 2 whistles are heard. Reduce heat to low and simmer for an additional 10 minutes. Turn off the heat and allow the pressure to release naturally.

Make the Pudding

In a heavy-bottomed pan, combine the cooked rice and milk. Bring to a boil over medium heat, then add the bay leaf. Reduce heat to low, and stir frequently until the rice is tender and the milk has thickened significantly (approximately 20-25 minutes).

Sweeten and Finish

Stir in the sugar and condensed milk (if using). Continue cooking for another 5-10 minutes, or until the sugar dissolves completely and the pudding reaches your desired consistency.

Garnish and Serve

Remove the bay leaf. Transfer the Ari Paal Payasam to a serving bowl. In a small pan, melt the ghee and sauté the cashews until lightly browned. Spoon the cashew garnish over the payasam. Serve warm or chilled.

Recipe Notes

Expert Tips for Perfect Ari Paal Payasam

For an extra rich and creamy texture, use full-fat coconut milk in addition to or instead of some of the cow's milk.
If you don't have a pressure cooker, you can simmer the rice in a saucepan until tender (about 20-25 minutes).
Adjust the amount of sugar according to your preference. Taste and adjust as needed.
For a more intense flavor, toast the red matta rice lightly in a dry pan before cooking.