Black rice Pudding

During dynasty rule in China black rice was consumed exclusively by the royals for the tremendous health benefits particularly for greater longevity. Hence it was mentioned in ancient Chinese literature as Emperor’s Rice & Fortune Rice. In those days black rice was forbidden to general public. It was even considered an offence to consume black rice or grow black rice crops without royal permission, so it was widely known as the Forbidden Rice. At the dawn of communism in China people were granted to grow Forbidden Rice crops. Soon Emperor’s Rice reached the hands of ordinary people, and in due course black rice cultivation was spread to different parts of world. Initially black rice was brought to south India by the affluent business community in Chettinad, and they take pride in including an exotic kavuni arisi sweet (black rice pudding) in their lavish wedding banquets even today.

ka1 Black rice Pudding
Black rice pudding

Health Benefits of Black Rice:

Since black rice is gluten free and also has a low glycemic index (GI), we can consider it as a healthier alternate to wheat and rice. Black rice has exceptionally high amounts of anti-oxidants called anthocyanins which play a vital role to prevent cancer, heart diseases, and also obesity. All the purple, blue or pink fruits & vegetables like purple cabbage, purple brinjal, purple berries (nava pazham/ jamun), blue berries, plums, prunes, grapes, pomegranates, pink radish, beet roots, rajma beans, black rice, red rice, etc. are the rich sources of anthocyanins.

kavuni-arisi Black rice Pudding
Black rice (Kavuni arisi)

Black Kavuni Arisi Recipes:

Chinese use black rice for making soups, salads and desserts. Generally black rice requires over-night soaking to reduce the cooking time and also to minimize the loss of nutrients. Hard black rice grains turn sticky, chewy & purple when cooked, so it is ideal for making desserts like payasam, kheer, sakkarai pongal, etc. Besides we can grind black rice into batter for making south Indian specialties like idli, dosa, adai, or paniyaram. Also we can use black rice flour to prepare gluten free chappathi, idiyappam, puttu, kozhukattai, modhagam, murukku, adhirasam, chocolate cake, etc.

kavuni-arisi-recipes Black rice Pudding
Black rice (kavuni arisi) recipes

Chettinad Kavuni Arisi Sweet:

Chinese prepare sticky black rice pudding by adding coconut milk & sugar and serve with fresh seasonal fruits. Chettinad kavuni arisi sweet is prepared by adding grated coconut and jaggery into the cooked rice. Now I have prepared Chettinad style black rice pudding and garnished with fresh mango slices.

ka4 Black rice Pudding
Chettinad kavuni arisi dessert

How to cook kavuni arisi:

First we need to wash & soak the black rice in plain water for at least 5 hours. Then we can pressure cook the rice by simmering for 20 minutes after reaching the high pressure. Since the cooked black rice turns sticky and glutinous after a while we can use the water in the ratio of 1:5.

how-to-cook-kavuni-arisi Black rice Pudding
How to cook kavuni arisi

Ingredients:

  • Cooked black rice (karuppu kavuni arisi)
  • Jaggery (vellam)
  • Grated coconut
  • Ghee-roasted cashewnuts
  • Cardamom powder
kavuni-arisi-ingredients Black rice Pudding

Pudding preparation:

  • Heat a cooking pan with cooked black rice in medium flame.
  • Add powdered jaggery and stir in until incorporated.
  • Add cardamom powder, grated coconut and roasted cashew nuts.
  • Mix well and remove from flame.
  • Serve kavuni arisi warm or chilled garnished with mango slices.
chettinad-kavuni-arisi Black rice Pudding
Chettinad Kavuni arisi sweet recipe

99 comments on “Black rice PuddingAdd yours →

  1. Megala, I just love your recipes. It brings back beautiful memories of my Dad who made Ketan Hitam, black rice cooked and served hot with coconut milk. Us children were very fond of it.

  2. While reading the health benefits I thought it will be very difficult to cook, you made it so simple. I have a doubt, is it okay to drain the water we are soaking it for hours. Normally I won’t drain the water from rice and orid dhal we are soaking.

    1. Hi, how have you been? Glad to see you back here. 🙂
      I also don’t drain the soaking water especially from such nutritious grains, but we can discard the soaking water from legumes/lentils to ease the digestion.
      I hope you could try this recipe and enjoy the benefits. Thank you!

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