Description

Kavuni Arisi, a staple in Chettinad cuisine, is a unique and nutritious dessert made from black rice. This pudding boasts a distinct chewy texture and a naturally sweet flavor, making it a healthy and delicious indulgence.

Ingredients

For the Kavuni Arisi Pudding

• 1 cup Kavuni Arisi (Black Rice) (soaked overnight or for at least 6-8 hours)
• 3-4 cups Water (for cooking rice, adjust as needed)
• 1 cup Jaggery (grated or powdered, adjust to taste)
• 2-3 tablespoons Ghee
• 1/2 teaspoon Cardamom Powder
• 10-15 Cashews (halved or whole)
• 10-15 Raisins
• 1/2 cup Coconut Milk (optional) (thick, for richer flavor)

Instructions

1. Thoroughly wash the soaked black rice and drain the water.
2. In a heavy-bottomed pot or pressure cooker, add the drained black rice and water. If using a pot, bring to a boil, then reduce heat and simmer, covered, until the rice is soft and cooked through (approx. 40-50 minutes). If using a pressure cooker, cook for 3-4 whistles on medium heat.
3. Once the rice is cooked, mash it slightly with the back of a spoon or a potato masher to achieve a pudding-like consistency. Some grains can remain whole for texture.
4. Add the grated jaggery to the cooked rice and mix well. Cook on low heat, stirring constantly, until the jaggery has completely dissolved and the mixture thickens.
5. In a separate small pan, heat ghee. Add cashews and fry until golden brown. Add raisins and fry for a few seconds until they puff up. Be careful not to burn them.
6. Add the fried cashews and raisins, along with the remaining ghee, to the black rice mixture. Add cardamom powder and mix well.
7. If using, add coconut milk at this stage and stir well. Cook for another 2-3 minutes until heated through. Do not boil after adding coconut milk.
8. Remove from heat and serve hot or warm.