Paal Payasam (Rice kheer)

You need

Basmati rice - 1/4 cup

Sugar - 1 1/4 cups (can vary)

Milk/Half&Half - 1/2gallon

Saffron - a pinch

Cardamom powder - A pinch

Method

• Boil the milk/Half &Half in a heavy bottom vessel.
• Cook the rice with water and milk.
• When the rice is done, mash it well with a spoon.
• When the milk boils well, add the rice to the milk and mix well, making sure there are no rice lumps.
• Allow this to boil well until it reduces to half.
• Keep stirring in between
• Add the sugar and allow it to boil for some more time.
• You will notice a change in the color of the payasam, which is due to sugar.
• The Payasam will thin initially soon after adding sugar, but as it boils it will thicken and give a nice paal payasam color.
• Keep stirring in between.
• Remove from heat and add the cardamom powder and garnish with saffron.
• Serve hot/cold