Chettinad style black rice pudding-kavuni arisi payasam Recipe

Cooking Directions

• STEP 1.Wash the black rice thoroughly and soak it in water for 4-5 hours.
• STEP 2.In a pressure cooker, cook the soaked black rice with water until it becomes soft and mushy.
• STEP 3.In a separate pan, heat jaggery with water and melt it to form a syrup.
• STEP 4.Add the cooked black rice to the jaggery syrup and mix well.
• STEP 5.Add coconut milk and cardamom powder to the mixture and cook on low heat for a few minutes.
• STEP 6.Serve the Chettinad style black rice pudding warm or chilled, garnished with nuts and raisins.

Cooking Tips

• Soaking the black rice helps in cooking it faster and makes it softer.
• You can adjust the sweetness of the payasam by adding more or less jaggery according to your taste.
• Garnish the payasam with your choice of nuts like cashews, almonds, or pistachios.

Storage and Serving

• Store the leftover black rice pudding in an airtight container in the refrigerator.
• It can be served as a dessert or a sweet dish during festivals or special occasions.