Kavuni Arisi Payasam | Black Rice Kheer

Kavuni Arisi Payasam is a special kheer made with black glutinous rice. Kavuni arisi oayasam recipe with step pictures and video.

Kavuni payasam is a traditional payasam popular in Chettinad region.

I have already posted kavuni sweet which is chettinad speciality so wanted to try this payasam and we all loved it so much.I didn’t add cashews  just fried and keep it side but loved it without any garnishings itself.I didn’t even add ghee as the flavour of kavuni rice is so good that it needs nothing else to enhance the taste.The color is so tempting so is the flavour, do try and enjoy!

What is Kavuni Rice?

• Kavuni rice also called as karuppu arisi or black rice is a very healthy glutinous rice has a special flavour which makes it best for desserts / sweets.
• It is often confused with normal black rice so make sure to ask if its kavuni rice even if the labels says black rice.
• Black rice has a dark brown color and there is no flavour but kavuni rice gives a pinkish violet color when soaked and has a special flavour by itself.
• In olden days the chettiyar community traded in many countries and Burma was one such country.It is believed that they brought back  black rice or kavuni arisi from burma as black rice is popular there.

If you have any more questions about this kavuni arisi payasam  do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Kavuni Arisi Payasam

Kavuni Arisi Payasam is a special kheer made with black glutinous rice. Kavuni arisi payasam recipe with step pictures and video.

Prep Time5 hours hrs

Cook Time20 minutes mins

Total Time5 hours hrs 20 minutes mins

Servings3

AuthorSharmilee J

1x2x3x

Ingredients

• 1/4 cup kavuni rice black rice
• 1 + 1/2 cup water
• 2 and 1/2 + 1/2 cups milk
• 1/2 cup cane sugar
• 1/4 teaspoon cardamom powder optional

Instructions

• Soak rice in 1 cup water for 4-5 hrs. Drain water and reserve the water, set aside.
• Now transfer the rice to a mixer jar add half of soaked water to it and grind it to a coarse mixture. Set aside.
• Boil 2 and 1/2 cups milk.
• Simmer for 2 mins. Add the rice mixture, mix well without forming any lumps.
• Rinse the mixie with 1/2 cup water and add it. Add reserved soaked water too mix it well.
• Cook until rice is soft and cooked completely. Add sugar, cardamom powder and mix well.
• The consistency should be creamy not too thick. Add 1/2 cup milk to adjust consistency.
• Mix well, let it boil for 2 mins then switch off. Enjoy Kavuni Arisi Payasam!

Video

Notes

• Add sugar only after rice is cooked.
• Always reserve little milk to be added at the end as the payasam thickens.Adjust consistency by adding milk at the last stage as the payasam thickens with time.
• Add cardamom flavour if you like but the flavour of kavuni rice is special in this payasam and needs no enhanced flavours at all.
• Soaking for 4 - 5 hrs is a must.
• There is no need for any garnishings and I would suggest to have it as such.But if you prefer fry cashews in ghee and add it.

Nutrition Facts

Kavuni Arisi Payasam

Amount Per Serving (100 g)

Calories 332 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 100mg4%

Potassium 403mg12%

Carbohydrates 57g19%

Fiber 1g4%

Sugar 45g50%

Protein 9g18%

Vitamin A 395IU8%

Vitamin C 0.03mg0%

Calcium 308mg31%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Kavuni Arisi Payasam

1. Soak rice in 1 cup water for 4-5 hrs.Drain water, rinse the rice once.Reserve drained water, set aside.
   
2. Now transfer the rice to a mixer jar add half of soaked water to it and grind it to a coarse mixture.Set aside.Boil 2 and 1/2 cups milk.
3. Simmer for 2 mins.Add the rice mixture, mix well without forming any lumps.
4. Rinse the mixie with 1/2 cup water and add it.Add reserved soaked water too mix it well.
5. Cook until rice is soft and cooked completely.Add sugar,cardamom powder and mix well.
6. The consistency should be creamy not too thick.Add 1/2 cup milk to adjust consistency.
7. Mix well, let it boil for 2 mins then switch off.
8. Serve hot / warm!

Expert Tips

• Add sugar only after rice is cooked.
• Always reserve little milk to be added at the end as the payasam thickens.Adjust consistency by adding milk at the last stage as the payasam thickens with time.
• Add cardamom flavour if you like but the flavour of kavuni rice is special in this payasam and needs no enhanced flavours at all.
• Soaking for 4 – 5 hrs is a must.
• There is no need for any garnishings and I would suggest to have it as such.But if you prefer fry cashews in ghee and add it.