Kavuni Rice is a black or dark purple rice which is very nutritious and is loaded with anti-oxidants.This rice is very chewy even after cooking. It is best used for making desserts,idly,dosa etc.
It can also be used in salads.
Kavuni/Black rice – 1/2 cup
Water – 2 cups
Coconut milk – 200 ml
Jaggery – 3/4 cup
Sugar – 1/4 cup
Cardamom powder – 1/4 tsp
Ghee – 1/4 tsp
Cashew nuts and Raisins – As required
Wash and soak rice overnight in water.
Next day, drain the water and wash again.
Add the rice in a small vessel which can go inside the pressure cooker.
Add 2 cups of water to the rice and pressure cook for 10 to 15 whistles.
Once the pressure is released, drain out the water from the cooked rice and keep it separately.
If using tetrapack coconut milk, once the packet is open, take half of the coconut milk and dilute it with the little water to make thin coconut milk and keep it aside.
Once the rice is cooled enough, grind the rice for few seconds in pulse mode so that it breaks and becomes less chewy.
In a small pan, add rice water and jaggery and cook till jaggery melts.
Filter the jaggery water and keep aside.
In a large vessel, add the ground rice,jaggery water,sugar and thin coconut milk.
Add cardamom powder and cook till the payasam thickens.
Generally it takes anywhere between 10 to 20 minutes.
Add thick coconut milk and cook for 5 more minutes and switch off the stove.
Heat ghee in a small pan. Once hot, fry cashewnuts.Once cashews get pale golden color,add raisins and fry till it fluff up.Pour over the cooked payasam.
If payasam becomes very thick after it is cooled down, add some milk and some sugar.
This payasam can be served hot or cold.