Ari Payasam/Rice kheer with Brown Sugar

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I have never made ari payasam before.  Last week during one of my conversation with Nami about sadya  the topic of payasam came about,  You know what a lot of talk about food can do.  Craving.  Yes, big time.   She had not posted her delicious payasam at that time so I had her on the phone and insisted she help me through the process.  She did and it came out quite well.  I am definitely happy to have been part of the whole Vishu deal this year.  I used brown sugar instead of jaggery hence the different color.  However, the taste was quite close.  Either ways,  if you feel like having some payasam and don't have all the traditional ingredients please feel free to try this recipe. 

Ingredients:
Basmati Rice -1/2 cup
Brown Sugar-1/3 cup/to your liking
Jeera(cumin) powder- 1/8 tsp
Cardamom powder- 2
Coconut Milk(canned)- 3/4 + 1/4 cup
Ghee (Clarified Butter)- 1 1/2 Tbsp

Method:

1.It's the same like we have explained here, except that you need to cook only rice for this recipe.
2.Once the rice is cooked add the ghee and the brown sugar and stir continuously till you get the one thread consistency. I found that brown sugar takes less time compared to jaggery.
3.Then add the diluted coconut milk (add 3/4 cup and 1 1/2 cup water to get this) while keeping on high heat and stirring and let the mixture boil well.
4.Switch off the heat and add the coconut milk with spice powders mixed and mix well.
5.Fry the cashews and raisins in ghee and garnish.

Contributor: Sunitha