Bamboo Rice Payasam: | How to make Bamboo Rice Payasam:

By Shri Kripa  |  31st Jan 2017  |  
5 from 1 review Rate It!
  • Bamboo Rice Payasam:, How to make Bamboo Rice Payasam:
Bamboo Rice Payasam:by Shri Kripa
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About Bamboo Rice Payasam: Recipe

Bamboo rice is very famous in western ghat region, especially in Wayanad and Munnar region of Kerala state. It is locally known as Mulayari. Usually tribal folks will collect this and supply to the local societies. Now a day I have seen this rice in so many organic exhibitions at Bangalore as well. I had received this unknown ingredient as a gift from my sister, who bought it from her Munnar trip, as a “new item to try” who always encouraged me to try out new recipes and appreciated my preparation throughout.

Bamboo Rice Payasam:, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Bamboo Rice Payasam: is just mouth-watering. This amazing recipe is provided by Shri Kripa. Be it kids or adults, no one can resist this delicious dish. How to make Bamboo Rice Payasam: is a question which arises in people's mind quite often. So, this simple step by step Bamboo Rice Payasam: recipe by Shri Kripa. Bamboo Rice Payasam: can even be tried by beginners. A few secret ingredients in Bamboo Rice Payasam: just makes it the way it is served in restaurants. Bamboo Rice Payasam: can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Bamboo Rice Payasam:.

Bamboo Rice Payasam:

Ingredients to make Bamboo Rice Payasam:

  • Bamboo rice – 1 cup
  • jaggery – 1 cup
  • Water – 2 cups (if you are using tinned coconut milk)
  • -OR-
  • Thin coconut milk – 2 cups
  • Thick coconut milk – 1 cup
  • cardamom powder – 1 tsp
  • coconut bits – 1 table spoon
  • cashew bits – 1 table spoon
  • Ghee /clarified butter – 1 table spoon
  • salt – ¼ tea spoon.

How to make Bamboo Rice Payasam:

  1. Wash Bamboo rice twice and soak this for half an hour.
  2. Cook this soaked rice in a cooker for 3 to 4 whistles with sufficient water.
  3. When it is cooked, it will be soft and you can crush it easily.
  4. Now add jaggery and thin coconut milk and boil this until raw smell of the jaggery vanishes.
  5. If you are using tinned coconut milk, add water after adding jaggery.
  6. When it is done, add thick coconut milk, cardamom, salt. Don’t boil much, give only one boil. Remove from the heat.
  7. Now take one small tawa, add little ghee, fry coconut bits and cashew separately and add this to payasam.

My Tip:

-Enjoy this when it is hot. Don’t cool this in a fridge, outer cover of the rice tends to become hard and chewy.

Reviews for Bamboo Rice Payasam: (1)

Kanak Patel2 years ago

What a unique recipe! love it
Shri Kripa
2 years ago
Thank you :-)

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