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Rice And Coconut Kheer
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Thengai Arisi Payasam | Rice And Coconut Kheer

Thengai Arisi payasam does not have use any milk and it has coconut milk in it. So if you skip the frying of the cashew in a tiny bit of ghee, this becomes a totally vegan payasam.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert, sweets
Cuisine: Indian, South Indian
Diet: Vegan, Vegetarian
Servings: 8 people
Calories: 168kcal


  • pan
  • spatula


  • ¼ cup Raw rice
  • 1 cup Coconut Grated
  • 1 cup Vellam (Jaggery)
  • 1 tsp Ghee optional
  • few Cashews To garnish (Optional)
  • ¼ tsp Cardamom powder


  • Soak the rice in water and also the coconut in about a cup of water for 15 mins.
  • Grind the coconut with the water for few seconds and then squeeze the milk from the coconut. You will get about a cup and a half to 2 cups of coconut milk. Keep the milk separately.
  • Now grind the soaked rice and coconut adding enough water into a coarse paste. Transfer the ground mixture to a heavy saucepan and wash the mixer well with water and add this water to the pan as well.
  • Cook this mixture on low flame until the rice cooks and it turns thick and mushy. This will take about 15 mins in low flame.
  • Now add the jaggery (or sugar) and mix well to dissolve. Let it come to a boil and then simmer for 5 mins.
  • Add the extracted coconut milk and mix well. Also, add the cardamom powder at this stage. Let it just heat up for 3-5 mins in a very low flame and then remove it from heat. Once the coconut milk is added, you don’t want to heat it too long.
  • If garnishing, fry some cashews in ghee and add it to the payasam.
  • Serve the thengai arisi payasam warm or cold!


Calories: 168kcal | Carbohydrates: 32g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 2mg | Potassium: 42mg | Fiber: 1g | Sugar: 26g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg