Vegan Traditional Rice Payasam
Indulge in the creamy richness of Vegan Traditional Rice Payasam, a plant-based take on the beloved South Indian dessert. Crafted with fragrant basmati rice simmered to perfection in velvety coconut milk, this vegan payasam is naturally sweetened with jaggery for an authentic flavor profile. Aromatic cardamom adds a delightful touch, while golden sautéed cashews and puffed raisins lend a beautiful crunch and texture. Perfectly versatile, this recipe allows you to savor it warm for cozy celebrations or chilled for refreshing delight. Ready in just 40 minutes, this dairy-free, gluten-free rice pudding makes a wholesome dessert option that captures the essence of traditional flavors with modern vegan twists. Perfect for festive occasions or indulgent everyday treats!
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Recipe Information
Ingredients
- 0.5 cup Basmati rice
- 2 cups Coconut milk (full-fat)
- 1.5 cups Water
- 0.75 cup Jaggery (grated or powdered)
- 0.5 teaspoon Cardamom powder
- 2 tablespoons Raisins
- 2 tablespoons Cashews
- 1.5 tablespoons Coconut oil
- 0.5 cup Almond milk (optional, for thinning the payasam)
Instructions
Rinse the basmati rice thoroughly under running water until the water runs clear. Drain and set aside.
In a heavy-bottomed pan, bring 1.5 cups of water to a boil. Add the rinsed rice and cook on medium heat until the rice is tender and partially cooked, about 10-12 minutes.
Once the rice is cooked, lower the heat and add the coconut milk. Stir well to combine. Let the mixture simmer on low heat for another 8-10 minutes, stirring occasionally to prevent sticking.
In a separate small pan, heat the coconut oil over medium heat. Add the cashews and sauté until golden brown. Remove the cashews and set aside. In the same oil, fry the raisins until they puff up. Remove and set aside with the cashews.
Add the grated/powdered jaggery to the simmering rice and coconut milk mixture. Stir until the jaggery melts completely and is well incorporated. If the payasam thickens too much, add almond milk (or more coconut milk) to adjust the consistency, stirring well.
Reduce the heat to low and mix in the cardamom powder for aroma and flavor.
Turn off the heat and garnish the payasam with the fried cashews and raisins.
Serve warm or chilled, depending on your preference. Enjoy this vegan take on a classic rice payasam!
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 121.2 g | 606% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 217.4 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 529 mg | 41% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 3684 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
