Kheer/Payesh/Payasam is so typically Indian. Other cultures may have these, but I am not sure. In my young days, payasam was prepared on special occasions like festivals, birthdays, special occasions, etc. The idea of a cake or any other sweet dish was unheard of. I remember all my birthdays till I was 16 (I left home after that) was celebrated with a payasam. There is a wide variety of payasams (and similar preparations across India). White payasam using rice (the most common and popular one), brown rice payasam, fruit payasam – plus many, many more where not only are the ingredients are different, the method of preparation too. Unfortunately, I suspect that payasams and similar dishes across India are losing steam as the onslaught of junk food, readily available, is making huge inroads.
I still make payasam (or kheer or payesh) at least once a month – and enjoy it thoroughly. But I faced a strange problem since I turned WFPB about 12 years ago. The only compliant sweetener I could use (due to availability) was dates. But dates made the dishes brown in colour. So, I had lost all hope that I could ever have the very popular whiet ‘milk’ payasam ever again. But all that changed last month.

Ingredients
50 gms rice
20 gms cashew nuts
20 gms raisins
2 bay leaves
1/2 litre coconut milk (or any other plant milk)
2 cardamoms, skinned and powdered
1/2 cup water
3/4 cup maple syrup (adjust to your level of sweetness)
Method
Wash the rice and add 1/2 cup water
Cook the rice on low flame
When the rice is cooked, add the coconut milk
Also add the bay leaves
Cook on low flame for 10 minutes
Roast the cashews and raisins
Add to the rice
Add the cardamom
Cook for 10 minutes on low flame
Add the maple syrup and cook for a minute more
Remove from flame and serve hot or chilled
Enjoy!