This is a creamy and dreamy lip-smacking pudding with a lovely purple color. This is made by cooking this rice, and then cooking further in milk, sweetening it. This amazing dessert is fit for any occasion.
Kavuni arisi (aka black rice) is a type of black rice and is used in Chettinad (a region in Southern India) cuisine. It is so special that a feast in not complete without serving a dessert made with this black rice, coconut and jaggery in marriages and special occasions.
I wanted to make the traditional dessert but my daughter insisted in making the paal payasam (pudding). This kavuni arisi/black rice is rich in antioxidants, iron and fiber. The pudding is easy to make - just one small thing - you need to soak the rice for at least 5 to 6 hrs. The rice imparts a tinge of purple color to the pudding though it is called black rice. We gobbled it up as soon as I made it. Creamy pudding with chewy rice here and there - awesome!
This can be made ahead and refrigerated to be served for any get togethers. This is a gluten-free dessert. Almonds, pistachios can also be added in addition or instead of cashews.
September is National Rice and National Whole Grains Month. The fourth week of September is National Wild Rice Week. Whole grains are nutritious and are great to make delicious food right from appetizers, salads, breads, and main courses to desserts. In our #FestiveFoodies, we are celebrating the grains this month by sharing our favorite recipes showcasing any grains and Radha of Magical Ingredients is hosting this event. We are sharing 30 different recipes using whole grains and join us in the celebration.
Tuesday Whole Grain Recipes
- Black Rice Pudding/Kavuni Arisi Paal Payasam by Magical Ingredients
- Farro, Cranberry, and Goat Cheese Salad by The Spiffy Cookie
- Butternut Squash Risotto by Jen Around the World
Ingredients
Makes 10 to 12 single servings
Kavuni arisi - 1/2 cup
Water - 3 cups
Milk - 1000 ml
Cardamom - 1, crushed
Sugar - 1/2 cup plus 3 tbsp
Ghee - 1 tbsp
Cashews - 12- 15, halved
Method
Wash and soak the rice for 6 hours.
Pressure cook the rice with 2 and 1/2 cups water and a drop of ghee for 7 to 8 whistles.
Mash the rice a little.
Add 500 ml milk and slowly cook it on a medium flame stirring now and then to prevent scalding at the bottom.
When all the milk is reduced, add sugar, crushed cardamom. cook till sugar dissolves.
Add another 500 ml milk and slowly bring it to a boil and switch off the flame.
Heat ghee in a pan and fry the cashews golden brown and add it to the payasam/pudding.
Serve hot or chilled. In both ways yummy!
Jennifer says
My husband loves rice pudding so I am going to have to give this a try for him.