Basmati & Quinoa Pyasam
Generally eaten at big celebrations, but why wait till then!? Break the rules a little and treat yourself with this sweet and creamy pudding topped with cashew nuts, pistachios, pomegranate seeds, raisins and a sprinkle of coconut shards. And for those with a sweet-tooth, just remember… you can never have too much maple syrup!
- 31 - 60 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- 100g Tilda Blends Basmati and Quinoa Rice
- 200ml almond milk
- 400ml coconut milk tin
- 40ml Maple Syrup – you can adjust this if you prefer it sweeter or less sweet.
- 5 cardamom pods (seeds only, pounded to a fine powder)
- 2 tbsp coconut oil
- 1 tbsp of cashew nuts, pistachios & raisins
- 1 tbsp pomegranate seeds
- Pinch of coconut shards
How to make Basmati & Quinoa Pyasam
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In a wide, heavy bottom sauce pan, add the rice, full fat milk and coconut milk, and heat over medium heat. Keep stirring it and bring to the boil.
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Simmer and stir in the maple syrup and the crushed cardamom seeds.
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This needs to cook gently for about 30 minutes. Make sure you stir the rice so it doesn’t stick. If it feels too dry just add a little more milk.
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Test the rice by squeezing it between your fingers. Once it's soft and cooked through the pudding should have a lovely creamy consistency, remove it from the heat and cover with a lid.
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In a frying pan heat the coconut oil and add cashew nuts to toast slightly, add the pistachios and raisins and fry for a few seconds.
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Pour the fried nuts along with the butter over the Payasam with a sprinkle of the coconut and pomegranate seeds, and serve warm.
