This is also called rice kheer. Nuts & spices can be omitted by individual choice.

Full fat milk - 1 litre

Sugar - 1 cup ( less by option)

Basmathi rice - ¼ cup

Finely chopped nuts ( almond+pista+cashew) - 3 tbsp ( or more)

Ghee - 2 tsp

Cardamom - 2

Cloves - 2

Soak the rice for 15 mts & drain.

In a big shallow micro vessel, boil milk in MW for 10 mtes.

In a small micro conainer, take ghee, cardamoms, cloves & rice.

MW Hi for 2 mts, stirring well inbetween.

Add this to the milk in the big casserole.

MW on medium for 30 mts, stirring thoroughly, every 5, 6 mts.

Remove, add sugar & nuts.

Stir very well.

MW Lo for 5 mtes.

Remove & serve hot, at room temperature or cold, as you prefer.

For pal payasam, many prefer to omit nuts & spices & just leave it plain. Some add cardamom powder & roasted cashews. This is individual preference. By choice, adding a teaspoon of white butter as soon as you remove from MW, gives it a very good consistency. Some like to add condensed milk, in which case, remember to decrease the sugar.