Arisi(Rice) Payasam

Arisi payasam is one such traditional delicacy made for Tamil New Year and Puratassi Saturdays in our households.
This payasam is a delicious one with the richness of coconut milk and the flavor of cardamom and the edible camphor.
The payasam will be slightly the darker in color but jaggery I used is golden so didn't get much of color.Now off to the recipe..............................................

 Ingredients

Ingredient	Quantity
Raw rice/pacharisi	1/4cup
Jaggery(powdered)/vellam/brown sugar	3/4cup
Thick coconut milk	11/4-11/2cups
Coconut(grated)	1tbs
Cashews/mundiri	2tbs
Coconut(finely chopped)	2tsp
Cardamom powder/ellakai	generous pinch
Edible camphor	a mustard size
Ghee/nei	1tsp

Method

• Soak the rice for 30 minutes,drain the water completely and pulse it in a blender coarsely.Dissolve the jaggery in 1/4 cup of water and boil it for couple of minutes or till it dissolves,pass it through a strainer.Fry the cashews and chopped coconut bits in the ghee and keep it aside.
• In a pan boil a cup of water and add the coarsely powdered rice,cook it till its almost done.Now add the jaggery water to the cooked rice,cook it for a boil.
• At this stage add the coconut milk and the grated coconut,let it boil for a minute or two,put off the flame.Finally add the cardamom powder,fried cashews,coconut bits and the edible camphor,mix it well.
• Delicious and creamy arisi payasam is ready.
• Serve it warm.

Enjoy...................................................................................

• The payasam gets thick once it becomes cold so adjust the consistency.
• Don't add the edible camphor more otherwise it will be over powering.
• Add the jaggery syrup after the rice is completely cooked.

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