Paal payasam | Rice kheer

When I have been to Navarathiri, many of my friends did this pressure cooker method. The taste and color was unique which you don't get in normal way. While pressure cooking for long time the milk changes to light pinkish color. The milk will not reduce, only the rice in it gives the thickness. Personally I don't like garnishing with ghee and cashew. I feel the milk and ghee doesn't combine, it just floats. If you are interested you can garnish.

Ingredients:

• Basmati rice - 3 tbsp
• Milk - 5 cups
• Sugar - 1/2 cup
• Ghee - 1 tsp

Method:

Heat a tsp of ghee and fry the basmati rice till the aroma rice to say 2 minutes in medium flame. Grind coarsely or leave just like that if you like long grains. Heat 5 cups of milk straight in the pressure cooker, add the broken rice, sugar and close the lid. Keep in a medium flame and put weight. When one whistle comes out, simmer for 20 to 30 minutes.

After the pressure releases serve hot or refrigerate if you like cold. The kheer or payasam will have light pinkish color.