Kavinarisi

The name kavin means beautiful so the name of this dish itself means beautiful rice. This is an authentic chettinad dish prepared out of kavuni arisi or black sticky rice.


This rice once used to be kept only for the kings as it had lots of health benefits not many bought it - so, called "The Forbidden rice". Nowadays its affordable by us so that we can avail the long list of nutritional benefits by using this rice. Black rice gets its signature black-purple color from a pigment called anthocyanin, which has potential antioxidant property, so, called the purple rice.This is a naturally gluten free food which is rich in iron.

My ancestors used to say its very good to give this dish to children in their teenage when lot of hormonal changes occur to their body and helps to maintain their hemoglobin levels. In chettinad even today there is no wedding feast without this dish for sure.. it will be in the menu in one of the three days either for breakfast or dinner.

One of my friend in S'pore was asking me to post this recipe- when she knew i started blogging as her kids and she liked it a lot when they came to visit us. I was thinking of posting this for long and only today I had time to prepare it.

Here I'm posting this for all of my blog viewers, so that you all make it and get the benefits of having this dish.Hope you and your family like it too. please let me know whether you liked this dish after trying it.

With all the benefits known about this rice why prolong lets see how to prepare this dish:


Preparation time: 30 minutes
Soaking time - 8 hrs.
Serves : 6-8 

Ingredients:


Kavuni arisi - 1 cup
Sugar - 3/4 cup
Coconut shredded - 1/2 cup
Cashews - 10 nos
Ghee - 4 table spoon

Preparation:

Quick wash the rice in running water using a colander, then soak it with enough drinking water for minimum 4 to 8 hours.


Pressure cook the soaked rice with 3 cups of water including the water it was soaked in for 5 whistles the then keep it in low flame for 7-8 minutes and then switch off the stove.


Open the cooker when the steam is fully out. When you open, the rice should be in semi solid consistency when you stir it.


Chop the cashews into pieces and keep it ready.In a non-stick kadai add the ghee heat it 


and when its hot and ready roast the cashews in it. 


When the cashews turn golden brown add the shredded coconut and fry for just few minutes until the moisture is gone.


Now add the cooked sticky rice along with sugar into this and mix thoroughly so that the sugar dissolves completely. 


Allow it to cook in medium flame for 2 to 3 minutes stirring occasionally so that it changes to a jelly consistency then you can switch off the stove.


Your rich and delicious Kavinarisi is ready to be served.


Notes:

When you open the cooker , if you feel its still watery, you need to close and keep for another three whistles then continue with the next step. This might be because of the amount of water added was not proportional or if the rice is not soaked for enough time.

For party preparations, if you have lots of items in the menu you can pressure cook this rice and keep it ready one day earlier and can prepare the dish hot when required.

But, after preparing, its better to consume it within 3 hours otherwise it looses it nutritional value.

You can also use jaggery instead of sugar but you need to make a syrup out of it and strain it before adding it and when you add this syrup prepared the dish will take little longer to solidify.

I have used kavuni arisi which I buy from our native place (Pudukottai district) which I have shown in the picture.  There is 4000 different types of black rice available from Thailand,  Malaysia etc here is a different one which looks like this picture below. ( fully black)












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