Black rice kheer/ Forbidden rice pudding with coconut milk/ Purple rice payasa

Hello dear Reader,

I have shared a post about this special rice named ‘Black rice’ and how to cook it. You can find the post here .

Today I am sharing my recipe of delicious black rice payasa/ kheer with coconut milk. In taste it resembles that of broken wheat payasa which is another delicacy of our region. The chewy texture of black rice blends so well with thick coconut milk and jaggery making it delicious dessert. You can have it hot or cold. I recommend you to grind the rice coarsely after soaking for an hour which helps in enhancing taste. I followed the process of grinding as when I cooked whole rice last time; it was very chewy and thought that may not suit well when in dessert.

Now let us focus on recipe part.

Preparation Time: 1+ hour

Cooking time: 30-40 minutes

Serves: 4

Ingredients:

Black rice – ½ cup

Thick coconut milk – 1 cup

Thin coconut milk – 1 cup (optional)

Jaggery – ½ cup

Salt – ¼ tsp

Cardamom powder – ½ tsp

Chopped nuts of choice (Cashew nuts) – 2 tbsp

 

Method:

• Wash black rice clean in running water for 3-4 times.
• Soak in water for 30-60 minutes. (1 hour approx.).
• Meanwhile extract coconut milk. Visit this link for detailed process if you are not using ready to use coconut milk
• When rice is soaked, drain water. Wash once again and grind coarsely using a wet mixer jar. You can add water as needed while grinding.*
• Now transfer this broken rice to a pressure cooker. Add 2.5 cups of water. Cook for 3-4 whistles.
• Meanwhile, add grated jaggery to 1 cup of water in a vessel. Boil and strain to remove any impurities Keep this ready.
• When pressure settles down, open the lid.
• Add thin coconut milk if using. Otherwise you can add water to achieve required consistency.
• As this rice is sticky, it requires more water.
• Add jaggery syrup prepared earlier and salt.
• Mix everything well, and boil together. Saute frequently to avoid sticking of the kheer to the vessel.
• Add coconut milk, cardamom powder and give a quick boil. Don’t over boil it.
• Garnish with roasted nuts and serve this kheer when warm.
• You can even regrigerate and serve chilled payasa if you like that way.

*Notes:

• Grinding to the coarse texture helps in better taste resembling that of broken wheat payasa taste.