Kavuni arisi payasam recipe / Black rice kheer recipe

Last Updated on December 7, 2020

Kavuni arisi payasam a special kheer made with black glutinous rice

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Kavuni arisi paysam recipe with step by 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.

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Kavuni arisi paysam recipe

Kavuni arisi paysam recipe a special kheer made using black rice

Prep Time5 hrs

Cook Time20 mins

Total Time5 hrs 20 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 tsp 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.

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.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

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Kavuni arisi payasam recipe video

How to make kavuni arisi paysam:

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

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My tips for Kavuni Arisi Payasam :

• 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.

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