Payasam Recipe Rice Hotel Style Easy Instant
Payasam Recipe Rice Hotel Style Easy Instant Cooking
Payasam Recipe Rice Hotel Style Easy Instant Cooking is a must-try dessert if you love creamy, rich Indian sweet pudding made with rice, milk and sugar — the kind served at luxury hotel buffets and South Indian temples. Often called “rice payasam” or Indian kheer, this classic dessert combines tender rice simmered in creamy milk with cardamom, nuts and dry fruits to achieve that indulgent, hotel-style texture and flavor. The hotel style preparation typically uses slow simmering to develop depth of flavor and a perfectly silky finish in every spoonful. For more details, check the hotel booking.
Recipe Card
| Prep Time | 15 mins |
|---|---|
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Servings | 4 |
| Difficulty | Medium |
Ingredients
- ½ cup basmati rice (washed and soaked 20 mins)
- 1.2 litres full-fat milk (whole milk)
- ⅓ cup sugar (adjust taste)
- 1 tablespoon ghee
- ½ teaspoon green cardamom powder
- 2 tablespoons chopped almonds
- 2 tablespoons chopped cashews
- 2 tablespoons raisins
- A pinch of saffron strands (optional)
Step By Step Instructions
1. Prepare Ingredients (0–10 mins)
Wash basmati rice until water runs clear. Soak in water for at least 20 minutes to ensure soft, creamy texture. Meanwhile, chop nuts and prepare saffron in warm milk if using.
2. Heat Milk (10–15 mins)
In a heavy-bottomed pan, pour full-fat milk and bring it to a gentle boil over medium heat. Stir frequently so it doesn’t stick to the pan bottom. Understanding Payasam Recipe Rice Hotel is essential.
3. Add Rice And Simmer (15–40 mins)
Drain soaked rice and add to boiling milk. Reduce heat to low, stir gently and simmer until rice grains are tender — this takes about 25–30 minutes. The milk will naturally thicken as the rice softens.
4. Sweeten And Flavor (40–50 mins)
Once rice is cooked and the milk begins thickening, add sugar and cardamom powder. Stir continuously so sugar dissolves completely and the mixture thickens further. Continue cooking for another 10 minutes.
5. Toast Nuts (During Step 4)
In a small skillet, heat ghee and lightly roast cashews, almonds and raisins until golden. Pour this over the simmering payasam for extra aroma and richness. This relates to Payasam Recipe Rice Hotel.
6. Final Touch & Serve (50–65 mins)
If using saffron, add saffron-infused milk now. Stir well and turn off heat when payasam reaches a creamy hotel-style consistency. Serve hot or chilled as preferred.
Pro Tips From Personal Cooking Experience
- I personally recommend using full-fat milk for that authentic, silky hotel style texture — lower-fat milk can make payasam thinner and less rich.
- What surprised me during my first hotel buffet visit was how they kept the milk layer evenly reduced without sticking — a heavy bottom pan and regular stirring makes all the difference.
- For an even richer finish, add a splash of condensed milk just before turning off the heat — this boosts sweetness and creaminess without extra cooking time.
- Don’t rush the simmering — gentle heat for 25–30 minutes lets rice release its starch and create that iconic creamy texture.
- Adjust sugar at the end to suit your palate; once condensed, payasam is much sweeter.
Chef’s Notes
Substitutions
- If you don’t have basmati rice, sona masuri or any short-grain rice works well too.
- For a gluten-free version, leave out nuts or substitute with pumpkin seeds and pistachios.
- You can replace sugar with jaggery for a more traditional, earthy sweetness — add jaggery after the rice is fully cooked.
Storage Tips
- Refrigerate leftover payasam in an airtight container for up to 2–3 days.
- If payasam thickens too much after cooling, stir in a splash of warm milk while reheating to restore creaminess.
Nutritional Information Per Serving
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | ~300–350 kcal |
| Carbohydrates | ~45–60 g |
| Protein | ~6–9 g |
| Fat | ~8–15 g |
| Calcium | Good Source |
Rice payasam nutrition can vary by portion size and ingredients; a typical hotel style serving can be rich and satisfying. Estimates online show 1 bowl of rice payasam has approximately 324 calories with balanced carbohydrates and fats.
Frequently Asked Questions
Can I make this payasam faster?
Yes. You can cook rice partially before adding to milk to reduce simmering time by about 10–15 minutes, though traditional hotel style tends to be slower for richer flavor. Learn more about Payasam Recipe Rice Hotel.
Can I use condensed milk?
Absolutely. Adding condensed milk near the end enhances sweetness and creaminess, but reduce sugar if using this option.
Is this payasam suitable for festivals?
Yes. Payasam is often made for festivals and offered as prasadam in temples and celebrations across India. See TTD Official Website for festival food traditions.
Closing Thoughts
This Payasam Recipe Rice Hotel Style Easy Instant Cooking brings the rich, indulgent taste of hotel buffets and traditional Indian sweets to your home kitchen. With simple ingredients and thoughtful cooking, you achieve a luxurious dessert that impresses every time. Serve it after festive meals, special occasions, or just when you crave a comforting sweet — it never disappoints.
