Paramannam is a traditional South Indian rice pudding that is creamy and delicious. This version uses jaggery as sweetener and tastes earthy and amazing.
Soak rice in water for at least 10~15 minutes. Cook rice until very soft. I cook in the Instant Pot for 8 minutes on high pressure. You can also use a pressure cooker and cook for 2~3 whistles.
In a medium size heavy bottom saucepan, melt ghee on medium heat. Add the chopped nuts and raisins and cook till they are golden. Remove into a bowl using a slotted spoon. Keep aside until ready to use.
In the same pan, add milk and bring to a gentle boil. Stir in the cooked rice and lower the heat to medium-low flame. Cook, stirring occasionally, until the mixture thickens to the desired consistency. Add ground cardamom, mix well and turn off the heat.
Stir in jaggery and mix well until dissolved. Add the roasted nuts and serve warm, at room temperature or chilled.
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Notes
I use sona masoori rice which is a medium grain with light flavor. You can use any medium or long grain rice.
Either whole or 2% milk will give the best creamy texture. I do not recommend using skim milk to make any kheer.
To make vegan kheer, use either coconut milk or unsweetened almond milk. Use a light flavored oil or vegan butter instead of ghee.
Jaggery is the most traditional sweetener for this recipe. But you can also use white granulated sugar, palm sugar, coconut sugar or light brown sugar.
Sweetness and the color of jaggery vary from brand to brand. So, your paravannam may look slightly lighter or darker than mine.
Kheer will thicken as it cools down. So adjust the consistency depending on when you are going to serve. You can some warm milk to loosen it just before serving.
If you are allergic or not a big fan of nuts, then simply omit them. We love the crunch they give to the dish. You can also substitute with other nuts, like walnuts, pecans etc.
Store leftover rice kheer in an airtight container for up to 3 days in the fridge.