Black rice (also known as Purple rice, or Kavuni Arisi in Tamil) is a very nutritious, antioxidant rich variety of rice that has a deep black color which usually turns deep purple when cooked. The purple color is caused by high levels of anthocyanins, a type of flavonoid or a class of compounds with antioxidant effects (same type of pigments that are contained in super foods like blue berries, concord grapes, eggplants, etc).
Black rice has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. Relative to other rice varieties, this rice is high in protein and iron; according to Chinese medicine, it is considered a blood tonic.
Black rice, is also called Forbidden rice or “Emperor’s rice,” as it was once reserved for the Chinese emperor to ensure his health and longevity, and forbidden to anyone else.
In our home, we use black rice for making sweet and savory pongal, or we even eat it with dal or curries. In today’s blog, I will share an interesting recipe for an awesome Black Rice Sweet Pongal which tastes great with freshly grated coconut.
Black Rice Sweet Pongal
Black Rice (Kavuni Arisi) Sweet Pongal is a healthy twist to the popular South Indian white rice sweet pongal and is cooked with the healthier black rice (kavuni arisi), jaggery and garnished with ghee roasted cashews and golden raisins and flavored with crushed cardamom.
Ingredients
- 2 cups Black Rice (Kavuni Arisi) soaked
- 2 cups Jaggery powdered
- 1/4 cup Ghee
- 1/4 cup Cashews
- 1/4 cup Raisins
- 1/4 cup Coconut grated optional
- 4 Cardamom (Elaichi) crushed
- Salt to taste optional
Instructions
-
If possible, wash and soak black rice in water for at least 4 hours.
-
Cook soaked black rice with 2 times water (3 times if not soaked) in electric rice cooker or a pressure cooker. We like our black rice pongal a little dry and chewy, but if you prefer it to a porridge consistency, add 4 times water.
-
Boil powdered jaggery with 1 cups water for a few mins until the jaggery powder is fully dissolved (stir to accelerate this process). Filter using a colander to remove any residue. If you already have powdered jaggery that is free of residue, you can skip this step and directly add the jaggery powder to the boiled rice.
-
Mix this jaggery syrup (paagu) with cooked rice and continue cooking on a pot in medium heat until you get the desired consistency.
-
Heat ghee on a pan, fry cashews and raisins (and optional grated coconut) and add to the Pongal.
-
Top off with more ghee, crushed cardamom (elaichi), mix well and serve.
Recipe Notes
There are many other popular variations to making this Black Rice Sweet Pongal – you can add moong dal, chana dal, white/ rock sugar, milk, etc.
Hello, my name is Senthil. I am a passionate food blogger from Houston, Texas. This is my online kitchen, and I will be cooking delicious recipes for you, provide kitchen tips that I have learned over the years, and share personal stories and fond memories around food. Keep checking out for new stuff!
Leave a Comment