BLACK RICE PAYASAM | BLACK RICE PUDDING

Black Rice, often called 'forbidden rice', has a long and fascinating history rooted in ancient China. Traditionally, it was reserved exclusively for emperors and the royal court because of its rarity and exceptional nutritional value, common people were forbidden from eating it. This exclusivity gave black rice its legendary name and elevated status.

Culturally, black rice has been associated with longevity, prosperity, and health across East and Southeast Asia. It has been used in both savoury dishes and desserts, especially in Chinese, Thai, Indonesian, and Filipino cuisines. In many traditions, it was believed to strengthen the body and support vitality, making it a valued ingredient in ceremonial and medicinal cooking.

What sets black rice apart is its deep purple-black colour, which comes from its high antioxidant content, giving it both a striking appearance and a long-standing reputation as a healing grain.

Today, black rice is no longer forbidden, but it still carries a sense of ancient richness, tradition, and health.

Ingredients:

Black rice – 1 cup

Water – 4 cups

Jaggery – 1 ½ cups

Coconut milk – 2 cups

Cardamom powder / Vanilla powder – a pinch

Nuts (Cashews and Raisins) – ½ cup

Coconut oil – 2 teaspoons

Method:

• Wash the black rice thoroughly and soak it in water for 1 hour.

• Heat a clay pot or any other heavy-bottomed vessel and add oil to it.

• Add the nuts and roast them until turn golden brown.

• Remove the roasted nuts into a bowl and set them aside.

• In the same vessel, bring water to a boil.

• Once the water starts boiling, add the soaked black rice and cook.

• Cook until the black rice becomes soft and all the water has completely evaporated.

• Add the jaggery and continue cooking until the mixture thickens.

• Pour in the coconut milk and let it boil for 1–2 minutes.

• When the Payasam / Pudding reaches your preferred consistency, add the cardamom or vanilla powder along with the roasted nuts, and mix well.

Note:

Black Rice Payasam / Pudding becomes thick after it cools. So remove it from the flame a little earlier than it comes to the actual consistency.