Last Updated on 2 months by Neha Deshmukh

Black Rice Kheer Recipe – Authentic Indian Dessert with Coconut & Cashews

Introduction

Okay, let’s be real – kheer is comfort in a bowl, right? It’s that warm, sweet hug you need after a long day, or the perfect ending to a festive meal. I remember the first time I tried black rice kheer; my grandmother made it for Onam, and the slightly nutty flavor and beautiful color completely won me over. It’s a little different from the traditional rice kheer, but trust me, it’s so worth a try. This recipe is a little bit of tradition, a little bit of health, and a whole lot of deliciousness!

Why You’ll Love This Recipe

This Black Rice Kheer (also known as Kavuni Arisi Payasam) isn’t just another dessert. It’s a beautiful blend of flavors and textures. The black rice gives it a unique, slightly chewy texture and a subtle nutty taste that pairs perfectly with the sweetness of the sugar and the creaminess of the coconut. Plus, black rice is packed with antioxidants – so you can enjoy your dessert knowing it’s a little bit good for you too! It’s a showstopper that’s surprisingly easy to make.

Ingredients

Here’s what you’ll need to create this delightful kheer:

• ½ cup Black rice / Kavuni arisi (approx. 100g)
• 2.5 cups Water (600ml)
• ⅓ cup Sugar (approx. 67g)
• ½ cup Grated coconut (approx. 50g)
• 1 tbsp Ghee (approx. 15ml)
• Few Cashew nuts
• ½ tsp Cardamom powder (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Black Rice / Kavuni Arisi: Origins and Health Benefits

Black rice, or Kavuni Arisi as it’s traditionally called in Tamil Nadu, is an ancient grain with a fascinating history. It was once reserved for emperors in ancient China! It gets its dark color from a high concentration of anthocyanins – powerful antioxidants. You can usually find it at Indian grocery stores or online.

Coconut: Fresh vs. Dried – Which to Use?

I personally prefer fresh coconut for this kheer, as it adds a lovely fragrance and flavor. But if fresh isn’t available, unsweetened desiccated coconut works beautifully too. If using desiccated coconut, you might want to add a splash more water during cooking to compensate for the lack of moisture.

Ghee: The Importance of Clarified Butter in Indian Desserts

Ghee is essential in Indian cooking, and especially in desserts. It adds a richness and aroma that butter just can’t replicate. Don’t skip it! If you’re unsure what ghee is, it’s clarified butter – meaning the milk solids have been removed, leaving behind pure butterfat.

Cardamom: Aromatic Spice Profile & Regional Variations

Cardamom adds a beautiful fragrance to this kheer. It’s optional, but highly recommended! You can use either green cardamom pods (lightly crushed) or cardamom powder. In some South Indian variations, a pinch of nutmeg is also added.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, wash the black rice thoroughly under cold water. Then, soak it in water for at least 6-12 hours. This is important to soften the grains and reduce cooking time. I usually soak mine overnight.
2. Once soaked, drain the rice and transfer it to a pressure cooker. Add 2.5 cups of water.
3. Pressure cook on low flame for 5-6 whistles, or until the rice is completely mushy. Keep an eye on it – cooking times can vary depending on your pressure cooker.
4. Carefully open the pressure cooker (once the pressure has released!) and check the consistency. If there’s excess water, drain it, but reserve it! You might need it later.
5. Now for the magic! Mash the cooked rice with a spoon or a potato masher. It doesn’t have to be perfectly smooth, a little texture is nice.
6. Add the sugar, grated coconut, and cardamom powder (if using) to the mashed rice. Mix well off the heat.
7. If the kheer is too thick, add a little of the reserved water, one tablespoon at a time, until you reach your desired consistency.
8. Finally, heat the ghee in a small pan and roast the cashew nuts until golden brown. Add them to the kheer.

Expert Tips

• Don’t skip the soaking step! It really makes a difference in the texture of the kheer.
• Keep stirring while cooking to prevent the rice from sticking to the bottom of the pressure cooker.
• Taste and adjust the sweetness as needed. Everyone has different preferences!

Variations

Want to switch things up? Here are a few ideas:

Vegan Black Rice Kheer

My friend Priya is vegan, and she makes a fantastic version using coconut milk instead of dairy. Simply substitute the water with 2.5 cups of coconut milk for an extra creamy and flavorful kheer.

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check that your ghee is pure and doesn’t contain any hidden gluten ingredients.

Adjusting Sweetness Levels

I like my kheer moderately sweet, but feel free to adjust the sugar to your liking. Start with ⅓ cup and add more, one tablespoon at a time, until it’s just right for you.

Festival Adaptations (Pongal, Onam)

This kheer is traditionally made during festivals like Pongal and Onam. You can add a pinch of saffron for a more festive touch!

Serving Suggestions

Serve the kheer warm or chilled. It’s delicious on its own, or you can garnish it with a few extra cashew nuts and a sprinkle of cardamom powder. It pairs beautifully with a side of fruit or a traditional Indian meal.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk or water when reheating.

FAQs

Let’s answer some common questions!

What is Black Rice and where can I find it?

Black rice is a whole grain with a dark purple-black color. It’s packed with antioxidants and has a slightly nutty flavor. You can find it at most Indian grocery stores, health food stores, or online retailers.

Can I use a different type of rice if I can’t find black rice?

While black rice gives this kheer its unique flavor and color, you can substitute it with short-grain white rice in a pinch. However, the texture and flavor will be different.

How can I adjust the sweetness of the kheer?

Start with ⅓ cup of sugar and add more, one tablespoon at a time, until it reaches your desired sweetness.

What is the best way to roast cashews for this recipe?

Heat 1 tbsp of ghee in a small pan over medium heat. Add the cashews and roast, stirring constantly, until golden brown. Be careful not to burn them!

Can this kheer be made ahead of time?

Yes, absolutely! You can make this kheer a day or two in advance. Store it in the refrigerator and reheat gently before serving.