Chemba Arisi Thengai Paal Payasam Recipe- Red Rice Payasam

Archana's Kitchen

September 26, 2018

3146 Ratings

Time:Prep: 30 M|Cook: 40 M|Total: 1h 10min

Makes:4 Servings

Meal:Dessert

Cuisine:Kerala Recipes

Chemba Arisi Thengai Paal Payasam Recipe is a creamy and delicious payasam recipe with traditional South Indian flavors of rice, jaggery and coconut milk. This Thengai Paal Payasam recipe is made with Chemba rice which is also called as Red Rice or Matta Rice.

Chemba rice has a unique earthy flavor and when combined with jaggery and coconut milk and cardamom tastes absolutely divine. Chemba rice is not an overload of carbohydrates and so this Payasam made with chemba rice can be enjoyed by even those who are diabetic as Chemba rice helps reducing type 2 diabetes. Chemba Rice is also a good source of magnesium, calcium and Vitamin A and B. Include Chemba rice in your daily diet to stay healthy.

Serve Chemba Arisi Thengai Paal Payasam as a dessert with a meal of White Pumpkin Mor Kuzhambu , Steamed Rice and Kerala Style Karamani Thoran.

You can try other Kerala payasam recipe such as :

Serve Chemba Arisi Thengai Paal Payasam as a dessert with a meal of White Pumpkin Mor Kuzhambu , Steamed Rice and Kerala Style Karamani Thoran.

You can try other Kerala payasam recipe such as :

Ingredients

Seasoning

1 Red matta rice

3 1/2 Water

1/2 Jaggery

1 Cardamom (Elaichi) Pods/Seeds

1 Coconut milk

1/4 Water

1 Ghee

12 Cashew nuts

2 Dry coconut (kopra), cut into small pieces

Instructions for Chemba Arisi Thengai Paal Payasam Recipe- Red Rice Payasam

To begin making Chemba Arisi Thengai Paal Payasam first wash Chemba rice well in water and soak for half an hour.

Add soaked rice in a pressure cooker and add three and a half cups of water.Pressure cook rice for five whistles to get soft well cooked rice.

While the rice is getting cooked keep a saucepan on medium flame add one fourth cup water and half a cup of jaggery and let the jaggery melt.This will take about five minutes on medium flame. If you like your payasam to be more sweet then u can add more jaggery.

Open the pressure cooker and mash the rice lightly using a potato masher or the back of a spoon.

Strain the jaggery water and mix it in with the rice. Add the cardamom powder to rice and jaggery mix. Simmer the rice and jaggery mixture for about 5 mins and add coconut milk.

Simmer till the Chemba Arisi Thengai Paal Payasam becomes thick and creamy in consistency - about 5 minutes.

In a tadka pan add ghee and once the ghee is hot first fry cut coconut pieces till it turns light brown in colour and then add cashew nuts in the pan and fry till they turn golden brown.

Add the fried cashew nut and coconut pieces to the Chemba Arisi Thengai Paal and serve hot.

Serve Chemba Arisi Thengai Paal as a dessert with a meal of White Pumpkin Mor Kuzhambu , Steamed Rice and Kerala Style Karamani Thoran for a delicious weekend lunch.