Semma Rice Coconut Milk Sauce Recipe- Red Rice Sauce

Step 1: To begin making Chemba Arisi Thengai Paal Payasam first wash Chemba rice well in water and soak for half an hour

Step 2: Add soaked rice in a pressure cooker and add three and a half cups of water

Step 3: Pressure cook rice for five whistles to get soft well cooked rice

Step 4: While the rice is getting cooked keep a saucepan on medium flame add one fourth cup water and half a cup of jaggery and let the jaggery melt

Step 5: This will take about five minutes on medium flame

Step 6: If you like your payasam to be more sweet then u can add more jaggery

Step 7: Open the pressure cooker and mash the rice lightly using a potato masher or the back of a spoon

Step 8: Strain the jaggery water and mix it in with the rice

Step 9: Add the cardamom powder to rice and jaggery mix

Step 10: Simmer the rice and jaggery mixture for about 5 mins and add coconut milk

Step 11: Simmer till the Chemba Arisi Thengai Paal Payasam becomes thick and creamy in consistency - about 5 minutes

Step 12: In a tadka pan add ghee and once the ghee is hot first fry cut coconut pieces till it turns light brown in colour and then add cashew nuts in the  pan and fry till they turn golden brown

Step 13: Add the fried cashew nut and coconut pieces to the Chemba Arisi Thengai Paal and serve hot

Step 14: Serve Chemba Arisi Thengai Paal as a dessert with a meal of White Pumpkin Mor Kuzhambu , Steamed Rice and Kerala Style Karamani Thoran for a delicious weekend lunch