Kerala unakkalari rice | raw rice | basmati rice 1/4 cup Milk 1 litre ( 5 cups) Sugar 1/4 cup + 2 tblsp Method:
Wash the rice and pressure cook this along with milk for 4 whistles.
Keep the milk and rice in a big vessel and always keep it covered. Keeping in a big vessel is to avoid the milk spilling out from the container and covering prevents that too. Once it is done, take it out and transfer it to a heavy bottomed vessel. Traditionally it is made in uruli , a brass vessel. I used my new ceramic WMF pan which is quite heavy. Add sugar and start stirring it.
Keep the flame low and ensure that it should not stick to the bottom of the pan.
When the colour turns pink and the payasam starts thickening, switch off the flame . The payasam tends to thicken up once it’s cooled.
I cooked for 30 minutes in the low flame. Payasam is ready to serve.
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