Kuehne June 2019

Basmati Payasam Pudding

Tilda Foodservice
Serves: 4
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  • 100g Tilda Original Pure Basmati Rice
  • 200ml almond milk
  • 400ml coconut milk
  • 40ml maple syrup
  • 5 cardamom pods (seeds only, crushed)
  • 2 tbsp coconut oil
  • 1 tbsp cashew nuts, pistachios & raisins
  • 1 tbsp pomegranate seeds
  • Pinch coconut shards


  1. In a wide, heavy bottom saucepan, add the rice and milk, and heat over a medium heat. Keep stirring and bring to the boil
  2. Simmer and stir in the maple syrup and the cardamom seeds. Cook gently for about 30 minutes. Stir the rice, so it doesn’t stick. If it feels too dry just add a little more milk

  3. Once the rice is soft and cooked through the pudding should have a lovely creamy consistency. Remove it from the heat and cover with a lid
  4. 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
  5. Pour the nuts along with the butter over the Payasam with a sprinkle of the coconut and pomegranate seeds and serve warm
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