Akki payasa or pal payasam (rice kheer) recipe

Akki payasa or pal payasam or rice kheer is a popular south indian dessert made from milk, rice and sugar. It is especially made on festival days and special occasions. Milk is cooked on a low flame for a long time to get the right texture and a rich flavour. Pal payasam is an ideal sweet dish during festive occasions.  Another kheer which is prepared with a combination of chana dal and rice also tastes delicious and made during festivals .. rice chana dal kheer.

Other kheers which can be made during festivals are semiya kheer, vermicelli sago pearls kheer and coconut rice kheer.


  • Milk - 2 litres
  • Raw rice - 2 handfuls
  • Sugar - 2 cups


Step 1

HOW TO MAKE AKKI PAYASA OR PAL PAYASAM Wash and soak rice for 10-15 minutes.

Step 2

Boil the milk in a heavy bottomed pan on a medium flame. Once it comes to boiling point, reduce it to low flame.

Step 3

Add raw rice and stir the milk.

Step 4

Boil the milk on a low flame till the rice is fully cooked stirring in between.

Step 5

Once the rice is cooked and milk is reduced to 3/4th of its volume, add sugar and stir well.

Step 6

Boil till the milk is reduced to half its volume. It may take 1 ½ to 2 hours.

Step 7

The milk colour will change to very light pink. It means the payasam is now ready. Switch off the flame.

Step 8

Remove from the heat. Serve akki payasa milk kheer warm or chilled. IMG_0409

Step 9

Note : Use fresh and full cream milk for better taste. This recipe is a very tradional way of making payasam as the raw rice is being cooked slowly in boiling milk. It is a little time consuming but the kheer turns out to be very delicious. While boiling the milk alongwith rice, keep stirring the milk every 10 minutes and keep it on a low flame so that the payasam doesn't get burnt. Rice payasam tastes better without any nuts added to it..


4 Responses to Akki payasa or pal payasam (rice kheer) recipe

  1. saraswathi says:


  2. shobha says:

    my fav snackes

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