Kavuni Rice Recipe – Authentic Black Rice Pudding with Cane Sugar

Last Updated on 4 months by Neha Deshmukh

Kavuni Rice Recipe – Authentic Black Rice Pudding with Cane Sugar

Hey everyone! Today, I’m so excited to share a recipe that’s incredibly close to my heart – Kavuni Rice Pudding. It’s a dish my grandmother used to make, and the rich, slightly nutty flavour always takes me right back to her kitchen. It’s a little different from your typical rice pudding, and honestly, that’s what makes it so special. Let’s dive in!

Why You’ll Love This Recipe

This Kavuni Rice Pudding isn’t just delicious; it’s a little piece of South Indian culinary heritage. The black rice gives it a beautiful colour and a unique texture. Plus, it’s surprisingly healthy! It’s comforting, subtly sweet, and perfect for a cozy night in. You’ll love how easy it is to make, even though it feels wonderfully authentic.

Ingredients

Here’s what you’ll need to create this magic:

• ¼ cup Kavuni Rice (Black Rice) – about 50g
• 1.5 cups Water – about 360ml (for soaking) + 0.5 cups (120ml) for rinsing
• 2.5 + 0.5 cups Milk – about 600ml + 120ml (full-fat milk works best!)
• ½ cup Cane Sugar – about 100g (adjust to your sweetness preference)
• ¼ teaspoon Cardamom Powder (optional) – about 0.6g

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Kavuni Rice (Black Rice) – Origins and Health Benefits

Kavuni rice, also known as black rice, is a beautiful grain traditionally grown in Tamil Nadu, India. It gets its colour from a natural pigment called anthocyanin, the same antioxidant found in blueberries! It’s packed with iron and fibre, making this pudding a surprisingly nutritious treat. You can usually find it at Indian grocery stores or online.

Cane Sugar – A Traditional Sweetener

I highly recommend using cane sugar (vellam) for that authentic flavour. It has a lovely caramel-like taste that complements the rice beautifully. If you can’t find it, you can substitute with jaggery, but the flavour will be slightly different.

Milk – Regional Variations & Alternatives

Traditionally, full-fat milk is used for a richer pudding. However, you can experiment with different types! Some families use coconut milk for a tropical twist. I’ve even seen versions made with cashew milk for a super creamy texture.

Cardamom – Optional Aromatic Spice

Cardamom adds a lovely warmth, but it’s totally optional. If you’re not a fan, feel free to leave it out. A tiny pinch of nutmeg also works beautifully if you’re feeling adventurous.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, give the kavuni rice a good soak. Place ¼ cup of rice in a bowl and cover with 1.5 cups of water. Let it sit for 4-5 hours. This helps it cook evenly and become wonderfully soft.
2. Once soaked, drain the rice, but don’t throw away that soaking water! We’ll need it later.
3. Now, let’s grind the rice. Add the soaked rice to a blender with about half of the reserved soaking water. Grind it into a slightly coarse paste – you don’t want it completely smooth.
4. In a heavy-bottomed pot, bring 2.5 cups of milk to a boil. Then, reduce the heat and let it simmer for about 2 minutes. This helps thicken the milk slightly.
5. Pour the rice paste into the simmering milk, stirring constantly to prevent any lumps from forming. This is where a little patience comes in handy!
6. Rinse out the blender with another 0.5 cups of water and add that to the pot, along with the remaining reserved soaking water.
7. Now, the waiting game begins! Cook on low heat, stirring frequently, for about 15-20 minutes, or until the rice is completely soft and the pudding has thickened.
8. Once the rice is tender, add the cane sugar and cardamom powder (if using). Stir until the sugar is completely dissolved.
9. If the pudding is too thick, add another 0.5 cup of milk to reach your desired consistency. Simmer for another 2 minutes, then take it off the heat.

Expert Tips

A few things I’ve learned over the years…

• Stir, stir, stir! Seriously, constant stirring is key to preventing sticking and ensuring a smooth texture.
• Low and slow is the way to go. Cooking on low heat allows the flavours to meld beautifully and prevents the milk from scorching.
• Don’t skip the soaking! It really does make a difference in the final texture.

Variations

Want to make it your own? Here are a few ideas:

• My friend Priya loves adding a pinch of saffron for a beautiful colour and aroma.
• For a richer version, I sometimes add a tablespoon of ghee while cooking.
• My kids love it with a sprinkle of chopped nuts (almonds or pistachios) on top, though traditionally it’s served plain.

Vegan Adaptation

Want to make this pudding vegan? Simply substitute the dairy milk with your favourite plant-based milk – coconut milk or almond milk work particularly well.

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment

This recipe is very mild. If you like a little more spice, you can add a pinch of ginger powder along with the cardamom.

Festival Adaptations (Pongal, Onam)

Kavuni rice pudding is often made during festivals like Pongal and Onam in South India. It’s considered an auspicious dish and a symbol of prosperity.

Serving Suggestions

Serve warm or chilled – both ways are delicious! Traditionally, it’s enjoyed plain to fully appreciate the flavour of the black rice and cane sugar.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon cooling, so just add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

What is Kavuni Rice and where can I find it?

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

Can I use regular sugar instead of cane sugar?

Yes, you can! But cane sugar (or jaggery) gives it a more authentic and complex flavour.

What type of milk is traditionally used in this recipe?

Full-fat milk is traditionally used for a richer, creamier pudding.

How do I prevent the rice pudding from sticking to the bottom of the pot?

Constant stirring is key! Use a heavy-bottomed pot and keep the heat on low.

Can this pudding be made ahead of time?

Yes, absolutely! It actually tastes even better the next day after the flavours have had a chance to meld.