## Kavuni Arisi Payasam Recipe – Black Rice Kheer (Chettinad Style)

Discover how to make a delicious and authentic **Kavuni Arisi Payasam Recipe – Black Rice Kheer** with this easy-to-follow recipe. A traditional **Chettinad Dessert**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 5 servings
**Prep time:** 20 minutes
**Cook time:** 20 minutes
**Total time:** 40 minutes

**Cuisine:** Chettinad
**Course:** Dessert
**Diet:** Vegetarian

### Ingredients for Kavuni Arisi Payasam Recipe – Black Rice Kheer:

* 1 cup Black Rice
* 3 cups Water
* 3 cup Milk
* 1/2 cup Sugar
* 3 Cardamom (Elaichi) Pods/Seeds
* 2 teaspoon Ghee
* 10 Cashew nuts
* Raisins – a handful

### Step-by-Step Instructions to Make Kavuni Arisi Payasam Recipe – Black Rice Kheer:

1. wash and soak the black rice overnight.
2. The next morning transfer the black rice along with the water and  pressure cook for 5 whistles, turn down the flame and simmer for 5 more minutes.
3. Turn off the flame.
4. Allow the pressure to release naturally.
5. If you want to make Kavuni Arisi Payasam the same day, soak the black rice for an hour and pressure cook for 15 whistles adding 3 cups of water.
6. Once the pressure releases, slightly mash the rice with a ladle.
7. Heat a deep bottom pan on medium heat, add the milk and cooked rice and cook on a medium flame.
8. To this add crushed Cardamom and sugar and stir well.
9. Cook and stir until it thickens like a porridge and switch off the flame.
10. It will take about 15-20 minutes to thicken.
11. In a separate pan, fry Cashews and Raisins in ghee on a low flame and add it to payasam.
12. Mix well and serve hot.
13. Serve Kavuni Arisi Payasam Recipe as a dessert after a simple Sunday afternoon meal of Thakkali Rasam Recipe (South Indian Tomato Rasam), Steamed Rice and Pavakkai Poriyal Recipe (Karela Ki Sabzi).

### Tips for the Best Kavuni Arisi Payasam Recipe – Black Rice Kheer:

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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