Black rice is also identified as forbidden rice in China as it was once only accessible to the rich. It is really hard rice that requires soaking overnight prior to actually cooking. Even though this rice does have a very dark black colour, once cooked, it did turn into a lovely dark purple colour. I'm completely obsessed with this gloomy purple colour; it's so breathtaking and vivid.
The existence of anthocyanin, a potent antioxidant, is the principal cause of its healthy food standing. Black rice is also a good source of fibre and includes phytonutrients that assist to purify the body. This organic detoxifier has an elevated iron and nutrient content.
Did you know how to prepare Black Rice? Let's look at some recipes to help you understand.
Besides the health advantages, I like this rice for its separate textures. There are a few key points to keep in mind when gearing up kavuni arisi in Tamil Nadu. This rice needs to drench for at least 6 hours (ideally 8 hours or overnight), and it takes a lot longer to cook.
Recipes of Black Rice:
Karuppu Kavuni Chettinad Sweet:
Cuisine: South Indian
Serving: 2 nos
Prep Time: 10 mins
Cooking Time: 15 mins
Ingredients:
- 1/2 cup Kavuni Arisi
- 3/4 cup water
- 1/2 cup sugar
- 1/2 cup fresh shredded coconut
- 1/4 tsp cardamom powder
- 3 tsp ghee
Method:
- Drench the rice in enough water for 10-12 hrs after rinsing it. After the fixed time, drain the water in use for immersion.
- Fill the pressure cooker with rice. Cook for 3 whistles with the cooking pot encased. Allow time for the pressure to innately settle.
- Combine the fresh shredded coconut, sugar, and cardamom in the same pan. After appending the sugar, the good mix will instantly soften up.
- Medium heat the mixture in the pan for 5-10 min, till it becomes creamy. Turn off the heat and add the ghee.
- Delicious Kavuni Arisi is ready.
Black Rice Pulao:
Cuisine: Indian
Serving: 2 nos
Prep Time: 15 mins
Cooking Time: 15 mins
Ingredients:
- 1 cup Black rice
- 1 Onion finely chopped
- 1 Tomato sliced
- 1 tsp Ginger garlic paste
- 1 Green Chilli chopped
- 2 Carrot finely chopped
- 1/4 tsp Turmeric powder
- 1/2 tsp Chilli powder
- 1/2 tsp Garam masala powder
- Salt – as required
- Oil – 2 tbsp
- Water – 3 cups
- a handful of coriander leaves
Seasonings:
- 1 Bay leaf
- 1 Clove
- 2 Star anise
- 1 Cardamom
- 1 tsp Cumin seed
Method:
- Soak and rinse black rice for 5-6 hours or overnight in water. The next day, add the drenched rice and 3 cups of water to the cooker and pressure cook for 2 whistles. Once the pressure is reduced, discharge any extra water and fuzz the rice softly.
- Warm up a pan with oil. When the water is boiling, add the bay leaf, cloves, star anise, cardamom, and cumin seeds. When it snorts, add the ginger garlic paste and cook till the raw aroma vanishes.
- Add the slit green chilli and onion. Cook till the onion has turned visible. Sauté the chopped tomato till it becomes squishy.
- Now stir in the turmeric, garam masala, and chilli powder. Cook for a minute prior to actually adding the veggies.
- Drizzle in a small amount of water and season with salt to taste. Cook for a few minutes, encased, till the carrots are gentle and thick.
- Add boiled black rice and combine with a spoon without squishing till it's encased with masala. Simmer for about 2-5 min.
- Turn off the stove and season with coriander leaves. The black rice pulao is ready. Serve with a raita of your choice.
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Karuppu Kavuni Rice
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