Vegan Traditional Rice Payasam

Indulge in the heartwarming goodness of Vegan Traditional Rice Payasam, a dairy-free twist on the beloved South Indian dessert. This creamy, aromatic pudding features tender basmati rice simmered in rich coconut milk and sweetened with unrefined jaggery for a natural caramelized sweetness. Infused with fragrant cardamom and topped with golden-fried cashews and raisins, this vegan payasam offers a luxurious bite in every spoonful. Coconut oil lends a subtle richness that perfectly complements the dish’s nutty and fruity garnishes. Whether served warm or chilled, this festive treat is perfect for celebrations or a comforting dessert after a meal. Simple to prepare and made with wholesome ingredients, it’s a guilt-free indulgence that’s both vegan and gluten-free-friendly! Keywords: Vegan Rice Payasam, Coconut Milk Dessert, Dairy-Free Indian Sweet Recipe, Gluten-Free Festive Dessert.

Nutriscore Rating: 51/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Rinse the basmati rice thoroughly under running water until the water runs clear. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Reduce the heat to low and mix in the cardamom powder for aroma and flavor.

Step 7

Turn off the heat and garnish the payasam with the fried cashews and raisins.

Step 8

Serve warm or chilled, depending on your preference. Enjoy this vegan take on a classic rice payasam!

Nutrition Facts

Serving size	(1314.6g)

Amount per serving	% Daily Value*
Calories	2328.6

Total Fat 144.3g	0%
Saturated Fat 120.9g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 235.7mg	0%
Total Carbohydrate 264.5g	0%
Dietary Fiber 12.8g	0%
Total Sugars 217.4g
Protein 18.3g	0%

Vitamin D 50IU	0%
Calcium 512.9mg	0%
Iron 39.1mg	0%
Potassium 3612.8mg	0%

*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.

Source of Calories

Fat: 53.4%

Protein: 3.0%

Carbs: 43.5%