Payasm | Hari Ghotra
4.0/5 rating (2 votes)


South Indian Coconut Rice Pudding

  • Heat Mild
  • Serves 4
  • Dietary Info CONTAINS-NUTS
  • Prep10 mins
  • Cook2 hrs

South Indian coconut rice pudding

Hari says

This is a luxurious, creamy rice pudding with a South Indian kiss. There are may iterations of this type of pudding across India but the basics remain the same which are milk and sugar. Sometimes the rice is replaced with vermicelli noodles, sometimes nuts and raisin are added and sometimes it's spiced with dessert spices.

In the north we call it Kheer and it's cooked with milk or condensed milk. In the south it's Paysam and the milk is substituted for coconut milk.

Whichever version you cook the key flavouring tends to be cardamom and this lovely coconut rice pudding dish is finished with cashews, pistachios and raisins. A wonderfully simple dessert which is truly Indian.

  • Ingredients
  • Method
  • 50g Basmati rice
  • 110ml full fat milk
  • 250ml coconut milk
  • 40g jaggery or unrefined brown sugar
  • 5 cardamom pods (seeds only, pounded to a fine powder)
  • 2 tbsp butter
  • 1 tbsp of cashew nuts, pistachios & raisins
  • 1 pinch of saffron


  1. In a wide heavy bottom sauce pan add the rice, full fat milk, coconut milk and heat over medium heat, keep stirring it and bring to the boil.
  2. Simmer and stir in the jaggery and the crushed cardamom seeds until the sugar melts.
  3. This needs to cook gently for about an hour. Make sure you stir the rice so it doesn’t stick. If it feels too dry just add alittle more milk.
  4. Test the rice by squeezing it between your fingers. Once it's soft and cooked through the pudding should have a lovely creamy consistency, remove it from the heat and cover with a lid.
  5. In a frying pan heat the butter and add cashew nuts to toast slightly, add the pistachios and raisins and fry for a few seconds.
  6. Pour the fried nuts along with the butter over the Payasam and serve warm.

Served with

Sprinkle with nuts and raisens

Nutritional information

Typical values* per Serving
Fat (g)36
of which saturates (g)10
Carbohydrates (g)37
of which sugars (g)5
Fibre (g)3
Protein (g)13
Salt (mg)66
*Based upon calculated values, supplied by The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (2)

  • Hari


    10 March 2015 at 13:36 |
    Hi Steaming Pot
    That's my pleasure do let me know how it turns out. Let me know if you try anything else too.

    Cheers Hari


  • The Steaming Pot

    The Steaming Pot

    10 March 2015 at 13:08 |
    Kheer's quite a staple for me, but I've not tried adding coconut milk to it before. Thanks for the idea!


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Hari Ghotra