Kavuni Arisi Payasam Recipe

Ingredients

2 tbsp Ghee 

1 tsp Sugar 

1/4 cup Black Rice / Kavuni Arisi

Milk – 1/2 to 3/4 cup 

Cardamom powder – 1/2 teaspoon 

Coconut pieces – 1 teaspoon 

Cashew – 1 teaspoon 

Water – 1/2 cup

Procedure

Heat a pan with 1/2 tsp ghee and add the rice; sauté for a couple of minutes, or until aromatic.

Transfer to a mixie jar and pulse a few times, or until it resembles minute grains. Bring the water to a boil in the pressure cooker.

Add the black rice, stir quickly, cover with a lid, and cook for 3 whistles.

Remove the lid from the pressure cooker once the pressure has been released automatically. The rice should be properly cooked, and depending on the quality of the rice, all of the water should be absorbed or there may be a small amount of water on top. Both are acceptable. With a ladle, thoroughly combine it with the sugar. Allow the sugar to dissolve and the mixture to become a little watery again.

Separately, heat the milk and add it to the rice, allowing it to simmer for a few minutes. In the meantime, heat the remaining half tsp ghee in a separate pan and toast the cashews and coconut chunks until golden brown.

Finally, combine the cardamom powder, roasted cashews, and coconuts. Combine everything thoroughly.

Delicious Kavuni Arisi Payasam/Black Rice Kheer is now ready.

Notes: 

• Because black rice takes longer to cook than regular rice, make it with a coarse combination to help it cook faster.
• As stated in the step-by-step directions, depending on the quality of the rice, all of the water will be absorbed or you may notice a small amount of water on top after cooking the rice.
• Reduce a tbsp of sugar for a subtle sweetness.
• Dry fruits such as raisins can be added in addition to cashews and coconut.
• You can add more or less milk depending on the consistency you desire for your payasam.
• While cooling, this payasam thickens slightly.