Since we both like the flavor of the black rice so much, the idea of making this kheer/payasam was in my mind for a while and finally made a few weeks ago. The recipe is so simple and straight forward like regular rice kheer, instead of basmati rice, here i have used black rice. The payasam turned out so delicious, flavorful and absolutely gorgeous to look at !!!
Never expect such a hue of purple color in the kheer, it was definitely a treat to our eyes !!! Depending on the rice quality and the amount of milk used in the kheer, the color might vary, still it's scrumptious for sure !!
Kavuni Arisi Payasam | Black Rice Kheer
Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: Indian
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Black Rice / Kavuni Arisi - 2 tbsp
Ghee - 1 tsp
Sugar - 1/4 cup
Milk - 1/2 to 3/4 cup
Cardamom powder - 1/2 tsp
Coconut bits - 1 tsp
Cashew - 1 tsp
Water - 1/2 cup
Procedure
Heat a pan with 1/2 tsp of ghee and add the rice, saute it in the ghee for couple of mins or until it's aromatic. 
Transfer into the mixie jar and pulse it for few times or until it's like small grains. Pour the water into the pressure cooker and bring into boil.
Add the black rice, give a quick stir, cover it with lid and cook it for 3 whistle.
Once the pressure released from the pressure cooker automatically, remove the lid. The rice should be well cooked and depends on the quality of the rice, all water would be absorbed or you might see little bit of water on top. Both are fine. Mix it with a ladle well and add the sugar. Let the sugar melts and it becomes little watery again.
Heat the milk separately and add into the rice and let it simmer for few mins. In the mean time, heat a another pan with remaining half tsp of ghee and roast the cashews and coconut bits til they are golden brown.
Finally add the cardamom powder and the roasted cashews and coconuts. Mix it well.
Tasty Kavuni Arisi Payasam/Black Rice Kheer is ready.
Related: How to make Black Rice Pudding
For more sweet recipes, check out my sweets collections
Notes:
- Unlike regular rice, the black rice takes long time to cook, so make it as coarse mixture helps to cook them quickly.
- As i said in the step by step instructions, depends on the quality of the rice, all water would be absorbed or you might see little bit of water on top after cooked the rice.
- For mild sweet, you can reduce a tbsp of sugar.
- In addition to the cashews and coconut, you can add dry fruits like raisins also.
- Depends on your preferred consistency of payasam, you can add more or less of milk.
- This payasam tends to thicken a bit while it cooled down.
looks delicious. will try this for sure.
ReplyDeleteI did indeed try it. The best part is that overnight soaking of the black rice can be skipped.
DeleteExcellent, simple, fast recipe. -- Love it, thank you!
Thank you for trying and sharing the recipe. Yes, this recipe is best for instant payasam :-)
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