Paalada (Kerala Rice Pudding). Credit: Ashok Raju
Ingredients
Rice ada: 2 tbsp
Milk: 720 ml
Sugar: 200 g
Water: 120 ml
Paalada is one of Kerala’s most beloved versions of payasam, or rice pudding. “The important aspect of this dish is slow cooking the milk with sugar, which gives a characteristic caramelized flavor to the payasam,” says chef Mathew. If you can’t find rice ada (rice flakes), substitute with well-cooked rice.
How to make Paalada (Kerala Rice Pudding)
01.
Prepare the Milk Base
- In a heavy-bottomed pan, combine the milk, sugar, and water.
- Simmer gently over low heat for at least 1 hour, stirring occasionally, until the milk thickens and turns lightly caramelized.
- Set aside.
02.
Cook the Ada
- Wash and drain the ada.
- Boil water in a separate pan, then remove from heat and soak the ada in the hot water.
- Cover and let stand for 30 minutes.
03.
Rinse and Drain
- Drain the ada and rinse 2–3 times under cold water to remove excess starch and stickiness.
- Set aside.
04.
Combine and Finish
- Add the cooked ada to the thickened milk.
- Return to low heat and cook gently for 30 minutes, stirring often to prevent sticking.
05.
Serve
- Remove from heat and serve warm, or chill slightly for a creamier texture.
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