Basmati & Quinoa Pyasam
- 31 - 60 Minutes
- Serves 4
- 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
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.
Simmer and stir in the maple syrup and the crushed cardamom seeds.
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.
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.
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.
Pour the fried nuts along with the butter over the Payasam with a sprinkle of the coconut and pomegranate seeds, and serve warm.