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 and soak black rice for 1 hour. Then, take a clay vessel or any other heavy-bottomed vessel and heat the oil in it. Roast the nuts in the oil until they turn golden brown. Remove the roasted nuts from the vessel and set them aside. Now, boil water in the same vessel. Once the water comes to a boil, add soaked black rice and cook. Cook until the black rice becomes soft and all the water has evaporated. Then add jaggery and cook until the mixture becomes thick. Add coconut milk and let it boil for 1-2 minutes. Once the Payasam / Pudding comes to the consistency of your liking, add cardamom/vanilla powder and roasted nuts.
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.
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