Black Sticky Rice Kheer / Kavuni Arisi Payasam / Black Rice Pudding, today we are going to see the recipe of a very healthy and nutritious south Indian style Kheer prepared using Black Sticky Rice. Few months back, I won a pack of Black Rice from Zizira after participating in their Quiz Contest about Black Sticky Rice. I tried this traditional payasam recipe which is very famous in Chettinad Region of Tamilnadu. Here, this rice is also known by the name as “Kavuni Arisi”. This rice can be used to prepare porridge, puttu or can be also used to prepare idli / dosa. I shall share the recipes soon. You can also add few chopped fruits like mango, apple or grapes for more healthy benefits.
“Black rice is a range of rice types of the species Oryza sativa L., some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants (more than in blueberries). The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. In China, black rice is claimed to be good for the kidney, stomach, and liver. Black rice has a deep black color and usually turns deep purple when cooked. It is suitable for making porridge, dessert, traditional Chinese black rice cake, bread, and noodles. Black rice contains essential amino acids like lysine and tryptophan; vitamins such as thiamine (B1), riboflavin (B2), and folic acid (B9); and dietary minerals including iron, zinc, calcium, and phosphorus.” – Wikipedia Source
Some of the other payasam recipes shared in my blog, Varagu Semiya & Sabja Seeds Payasam, Pal Payasam, Godhumai Rava Payasam, Foxtail Millet Coconut Payasam & Oats Cauliflower Payasam. If you try any of my recipes, do share your feedback with us.
Black Sticky Rice Kheer
- ½ cup black sticky rice / kavuni arisi - soaked overnight in water
- ½ cup powdered jaggery
- 1 tsp cardamom powder
- 1 cup thick coconut milk
- 3 cup water & dry fruits for garnishing
- Soak black rice overnight in water. Next day, drain the water completely and wash it once again. Pressure cook rice with 2 and ½ cup water for 15 whistles on low-medium flame. Remove form the heat and allow to cool. Mash the mixture once pressure settles.
- Add powdered jaggery and ½ cup water to the mashed rice. Cook it on low-medium flame. Once it starts boiling, add cardamom powder. Let it boil for 2 minutes. Add thick coconut milk and remove immediately to avoid curdling. Now mix everything well and garnish with ghee roasted raisin and cashews. Serve hot / cold.