Kavuni Arisi Payasam Recipe - Black Rice Kheer
Kavuni Arisi Payasam Recipe is a deliciously colourful payasam or kheer with a special ingredient of Black Rice usually prepared for festivals or family get togethers.
Kavuni Arisi Payasam or Black Rice Kheer is a traditional and authentic festival sweet of Chettinad region. It is completely healthy and extremely delicious payasam that all your guests will love. Kavuni Arisi or Black Rice is predominantly used in Chettinad cuisine as it is grown in plenty in the region.
Did you know : Black Rice or Kavuni Arisi has gained popularity to the level of a superfood. It is cultivated in northeastern and southern parts in India. Black rice also known as Forbidden Rice is deep coloured because of the presence of a powerful antioxidant called anthocyanin making this variety of rice the revered amongst all rice varieties.
Serve Kavuni Arisi Payasam Recipe as a dessert after a simple Sunday afternoon meal of Thakkali Rasam Recipe (South Indian Tomato Rasam), Steamed Rice and Pavakkai Poriyal Recipe (Karela Ki Sabzi).
If you like this recipe, here are a few more Black Rice Recipes:
20 M
20 M
40 M
5 Servings
Ingredients
- 1 cup Black Rice
- 3 cups Water
- 3 cup Milk
- 1/2 cup Sugar
- 3 Cardamom (Elaichi) Pods/Seeds
- 2 teaspoon Ghee
- 10 Cashew nuts
- Raisins , a handful
How to make Kavuni Arisi Payasam Recipe - Black Rice Kheer
To begin making Kavuni Arisi Payasam Recipe, wash and soak the black rice overnight. The next morning transfer the black rice along with the water and pressure cook for 5 whistles, turn down the flame and simmer for 5 more minutes. Turn off the flame. Allow the pressure to release naturally.
If you want to make Kavuni Arisi Payasam the same day, soak the black rice for an hour and pressure cook for 15 whistles adding 3 cups of water.
Once the pressure releases, slightly mash the rice with a ladle.
Heat a deep bottom pan on medium heat, add the milk and cooked rice and cook on a medium flame. To this add crushed Cardamom and sugar and stir well.
Cook and stir until it thickens like a porridge and switch off the flame. It will take about 15-20 minutes to thicken.
In a separate pan, fry Cashews and Raisins in ghee on a low flame and add it to payasam. Mix well and serve hot.
Serve Kavuni Arisi Payasam Recipe as a dessert after a simple Sunday afternoon meal of Thakkali Rasam Recipe (South Indian Tomato Rasam), Steamed Rice and Pavakkai Poriyal Recipe (Karela Ki Sabzi).
Swathy Nandhini
I am Swathy Nandhini, author and food photographer of shravskitchen.com and currently residing in Dubai. I am newbie to the world of blogging and learning lots of new things through this virtual world. Though I had passion for cooking from school days, I took it seriously as a way of life only after I became mother for Shravanthi. I have named the blog after her. I love to try different cuisines and I got many interesting recipes over my blog. My love towards blogging grows each and every day.
