Kavuni Arisi (Black Rice Pudding)கவுனி அரிசி
Video: Revathy Shanmugamum kavingar veetu samayalum (YouTube)
Kavuni Arisi is the famed black rice pudding of Chettinad, served at weddings, festivals, and special occasions in the Karaikudi region of Tamil Nadu. Slow-cooked black glutinous rice turns a deep, glossy purple in the pot; jaggery adds earthy sweetness and thick coconut milk rounds off the richness. It is simple to make and entirely plant-based, yet carries the unmistakable opulence of Chettinad celebration cooking. Served warm or at room temperature, it holds well for hours and only deepens in colour as it sits.
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This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- ▪black glutinous rice (kavuni arisi / forbidden rice)1 cup
- ▪water3 cups
- ▪thick coconut milk (thengai paal)2 cups
- ▪jaggery (vellam), grated3/4 cup, or to taste
- ▪cardamom (elakkai), ground4 pods ground (about 1/2 tsp)
- ▪ghee1 tbsp
- ▪cashews (mundiri), halved10-12
- ▪salta small pinch
- Black glutinous rice (kavuni arisi) is sold as 'Thai black glutinous rice' or 'forbidden rice' at most East and Southeast Asian grocery stores worldwide; Thai brands are widely available in the US, UK, Canada, and Australia.
- Canned full-fat coconut milk works well; shake the can before opening and use it as the thick extract without diluting.
- Jaggery (vellam) can be replaced with coconut sugar or light brown sugar - reduce the amount by about 20 percent as both are sweeter than traditional palm jaggery, which has a faint mineral-molasses note that brown sugar approaches.
Method
- 1Rinse black rice several times until the water is less cloudy; soak in plenty of cold water for 6-8 hours or overnight.
- 2Drain and transfer to a pressure cooker with 3 cups of fresh water; cook on high pressure for 4-5 whistles (or simmer covered in a pot 45-55 minutes) until the grains are fully soft, bloomed, and tender.
- 3Dissolve jaggery in 1/4 cup of warm water; strain through a sieve or muslin cloth to remove any grit; set syrup aside.
- 4While rice is still warm, mash lightly with the back of a spoon or a masher to break the grains down partially - not into paste, just cracked and sticky.
- 5Add jaggery syrup and coconut milk to the rice; stir to combine; cook over medium-low heat 10-12 minutes, stirring often, until the mixture thickens to a soft, spoonable consistency.
- 6Stir in cardamom powder and a pinch of salt. Taste and adjust sweetness.
- 7In a small pan heat ghee; fry cashews until golden. Scatter cashews and ghee over the pudding. Serve warm or at room temperature.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.