My ratio:
2 1/2 TBSP arborio rice
3 cups whole milk
4 TBSP sugar
1/4 tsp ground cardamom (heaping)
saffron and raisins
Method:
1. Lightly cook the rice in ghee for 1-2 minutes so that it loses raw smell, but not so hot that it browns the rice too much
2. Then add the milk, stir pretty often while it comes to boil (takes 7-10 minutes)
3. Once the milk rises up, lower the heat a bit, add sugar, and partially cover. Stir pretty frequently so the milk on the bottom doesn't burn. Took me 20-25 minutes for the payasam to thicken
4. Once the rice is cooked and the payasam starts to thicken, add cardamom (watch out for clumping!), saffron, and raisins (and cashews, if using).
5. Remove from heat like a minute or two after thickening begins. It was thicken considerably as it cools, so it should still have a milky-ish viscosity when you pull from heat. Keep covered as it cools.
6. It makes enough for 3-4 people to have small servings. Sweet enough but not super sweet.
(10/6/21) made 2.75 quarts and it needed 1/2 cup sugar and a heaping half cup of rice. 1/4 tsp ground cardamom. Also made it with cream (2 cups cream, 1.5 qts whole milk, and it works too… just ridiculously creamy to my taste)
