Kavuni Arisi Recipe – Black Rice Pudding with Coconut & Cardamom

Last Updated on 2 months by Neha Deshmukh

Kavuni Arisi Recipe – Black Rice Pudding with Coconut & Cardamom

Introduction

There’s just something magical about a warm bowl of pudding, isn’t there? Especially one that’s steeped in tradition and bursting with flavour. Today, I’m sharing a recipe that’s close to my heart – Kavuni Arisi Payasam, a beautiful black rice pudding from Tamil Nadu. I first made this for my grandmother, and seeing her eyes light up with nostalgia was a moment I’ll always cherish. It’s a little bit different, a little bit special, and I think you’re going to love it!

Why You’ll Love This Recipe

This isn’t your average rice pudding. The kavuni arisi (black rice) gives it a stunning colour and a slightly nutty flavour. The combination of creamy coconut, sweet cane sugar, and fragrant cardamom is simply divine. Plus, it’s surprisingly easy to make, even if you’re new to Indian desserts. It’s a comforting, wholesome treat that’s perfect for any occasion.

Ingredients

Here’s what you’ll need to create this delicious Kavuni Arisi Payasam:

• 1 cup kavuni arisi (black rice) – about 170g
• 3 cups water – 720ml
• ½ cup grated coconut – about 50g (fresh is best!)
• ½ cup cane sugar – about 100g (adjust to taste)
• ½ teaspoon cardamom powder – about 2.5g
• 2 teaspoons ghee – about 10g

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Kavuni Arisi (Black Rice) – Origins and Health Benefits

Kavuni arisi, also known as black rice, is an ancient grain traditionally grown in Tamil Nadu, India. It’s packed with antioxidants and is considered very nutritious. You can usually find it at Indian grocery stores or online.

Cane Sugar vs. Refined Sugar – A Flavor & Health Comparison

I prefer using cane sugar (vellam) in this recipe. It adds a lovely caramel-like flavour that complements the black rice beautifully. While refined sugar works in a pinch, cane sugar is less processed and retains more nutrients.

The Role of Ghee in South Indian Desserts

Ghee, clarified butter, is a staple in Indian cooking, especially desserts. It adds a rich, nutty flavour and a beautiful sheen. Don’t skip it – it really makes a difference!

Coconut – Fresh vs. Dried & Regional Variations

Freshly grated coconut is always best, if you can get it. If not, unsweetened desiccated coconut works well too. In some regions, they also add a touch of cashew nuts for extra richness.

Cardamom – Types and Flavor Profiles

I use green cardamom powder for this recipe. It has a sweet, floral aroma that pairs perfectly with the other flavours. Make sure your cardamom is fresh for the best flavour!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, measure out your kavuni arisi and give it a good soak in water for at least 6 hours. Overnight is even better! This helps it cook evenly and become nice and soft.
2. Once soaked, drain and rinse the rice. Then, transfer it to your pressure cooker. Add 3 cups of water and give it a stir.
3. Seal the pressure cooker and cook on medium-low heat for 6-8 whistles. You want the rice to be soft but still have a slight chewiness.
4. Carefully open the pressure cooker (once the pressure has released, of course!). Gently mash the cooked rice with the back of a spoon. Don’t overdo it – you want some texture.
5. Now, add the sugar and grated coconut to the rice. Simmer on low heat for about 5 minutes, stirring occasionally, until the sugar dissolves and everything is well combined.
6. Finally, stir in the ghee and cardamom powder. Cook for another 2 minutes, stirring constantly, until everything is fragrant and heated through.
7. Remove from heat and serve warm or at room temperature.

Expert Tips

• Don’t skip the soaking step! It’s crucial for getting the right texture.
• Keep a close eye on the pressure cooker. Cooking time may vary depending on your cooker.
• Adjust the sugar to your liking. I prefer a moderately sweet pudding, but you can add more if you have a sweeter tooth.

Variations

• Vegan Adaptation: Swap the ghee for coconut oil for a delicious vegan version.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Adjusting Sweetness Levels: Feel free to use jaggery instead of cane sugar for a deeper, more complex sweetness.
• Festival Adaptations (Pongal, Onam): This payasam is often made during festivals like Pongal and Onam. You can add a pinch of saffron for a festive touch.
• Spice Level Variations (Adding a Hint of Nutmeg): My friend Priya likes to add a tiny pinch of nutmeg along with the cardamom – it’s a lovely addition!

Serving Suggestions

This Kavuni Arisi Payasam is delicious on its own, but it’s also lovely served with a side of fresh fruit or a sprinkle of chopped nuts. It’s a perfect dessert after a spicy Indian meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Kavuni Arisi and where can I find it?

Kavuni Arisi is a type of black rice grown in Tamil Nadu, India. You can find it at Indian grocery stores or online retailers.

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

While it won’t be the same, you could try using short-grain brown rice as a substitute. It will have a different flavour and texture, but it will still be delicious.

How do I know when the rice is cooked perfectly in the pressure cooker?

The rice should be soft but still have a slight chewiness. If it’s mushy, you’ve overcooked it.

Can this pudding be made ahead of time?

Yes, you can make it a day or two in advance. The flavours will actually meld together even more!

What are the health benefits of using cane sugar in this recipe?

Cane sugar is less processed than refined sugar and retains more nutrients like molasses, which contains iron and other minerals.

Is it possible to make this recipe without a pressure cooker?

Yes, you can cook the rice in a pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to stir frequently to prevent it from sticking.