← Back to Mappillai Samba Rice Flakes

“At our village weddings, the payasam was always made with red rice. The colour was considered auspicious — deep and warm like the earth itself. When made with Mappillai Samba and coconut jaggery, there is nothing in the world quite like it.”

Ingredients

Sree Kumaran Mappillai Samba Rice Flakes	½ cup
Full fat milk	3 cups
Thick coconut milk	1 cup
Jaggery, grated	¾ cup
Cardamom powder	½ tsp
Cashews, fried in ghee	12
Sree Kumaran A2 Ghee	1 tbsp

Method

1. Bring milk to a boil in a heavy saucepan. Add the Mappillai Samba rice flakes and stir well. Reduce heat to medium-low.
2. Cook, stirring every 3 minutes to prevent sticking, until the flakes are completely dissolved and the milk has reduced and thickened to a creamy porridge consistency — about 20 minutes.
3. Meanwhile, dissolve jaggery in 3 tablespoons of warm water in a small pan. Strain through a fine sieve to remove any impurities.
4. Remove the rice-milk mixture from heat. Add the strained jaggery syrup slowly, stirring constantly. Do not add jaggery while on the flame or the milk may curdle.
5. Return to the lowest heat possible. Stir in coconut milk and cardamom powder. Warm through for 2 minutes without boiling.
6. Pour into serving bowls. Top with cashews fried in A2 ghee. The payasam will be a gorgeous deep maroon. Serve warm or at room temperature.