Steaming Kavuni Arisi: A Step-By-Step Guide

Kavuni arisi is a traditional Chettinad sweet dish made with black glutinous rice. It is a popular delicacy in South India and is often served at weddings and festive occasions. The dish is known for its distinct earthy flavour and the bite from the rice, which adds a unique textural difference. The key to making perfect kavuni arisi is to cook the rice just right – it should be slightly mushy while still having a bit of bite to each grain. This dish is super healthy, filled with fibre and antioxidants, and is a good option for those with diabetes, hormonal imbalances, or obesity.

Soak the rice for at least 6 hours, or overnight

Kavuni arisi is a type of black rice used in a traditional Chettinad sweet recipe. It is very healthy, containing anthocyanin, fibre, phytonutrients, iron and protein. It is also hard to cook, so prior soaking is a must. Soaking the rice for at least 6 hours, or overnight, is an important step in the cooking process.

Soaking rice has a number of benefits. Firstly, it helps to remove any grit, dirt, chemicals, bugs or unwanted layers from the rice. This is particularly important for black rice, which is harder to cook. Soaking also helps to remove phytic acid, a substance found in plant seeds that impairs the body's absorption of iron, zinc and calcium.

In addition, soaking rice can improve its nutritional qualities and boost the gastrointestinal tract, making it more effective in absorbing vitamins and minerals. It also helps the rice to cook faster and produces a bloomed texture, allowing it to retain its aromatic elements. Soaking the rice for at least 6 hours, or overnight, will ensure that the rice is soft and fluffy, and will reduce the cooking time.

Use a pressure cooker

Kavuni Arisi is a Chettinad sweet made with black glutinous rice. It is a popular delicacy in the Chettinad region and is served at weddings and other festive occasions. The rice is cooked with sugar, coconut gratings and flavoured with cardamom.

Step 1: Wash and Soak the Rice

Wash the black rice and soak it in enough water for at least 6 hours or overnight. The rice is very hard, so prior soaking is essential to cooking it thoroughly.

Step 2: Prepare the Pressure Cooker

After soaking, drain the water and transfer the rice to a pressure cooker. Add water to the cooker. The water ratio should be 1:1.5 or 1:3, depending on whether you are making a dessert or fried rice. For example, for 1 cup of rice, add either 1.5 cups or 3 cups of water.

Step 3: Pressure Cook the Rice

Cover the pressure cooker and cook for 3 to 5 whistles or until the rice is soft. Allow the pressure to settle naturally and for the steam to escape by itself before opening the cooker.

Step 4: Add the Remaining Ingredients

Once the rice is cooked, add the fresh shredded coconut, sugar and cardamom powder to the cooker. The mixture will loosen after adding the sugar. Simmer the mixture on a low flame for 5-10 minutes until it thickens.

Step 5: Serve

Finally, add ghee and switch off the flame. Your Kavuni Arisi is now ready to be served warm or cold!

Add water and pressure cook for 3-8 whistles

When cooking kavuni arisi, the number of whistles you need to wait for depends on the type of dish you are preparing. For a dessert or porridge, a range of 3 to 8 whistles is recommended. For fried rice or a variety of rice, the range is similar, but one source suggests only 5 to 6 whistles.

The number of whistles you need to wait for also depends on the consistency you are aiming for. For a dessert, you want the rice to be soft and slightly mushy but still with a bit of bite. For fried rice, the rice should be soft, but you should be able to rinse it in cold water before adding other ingredients.

The rice should be soaked for at least six hours before cooking, preferably overnight. One source suggests that if you are short on time, you can soak the rice in hot water for one hour before cooking.

The ratio of rice to water is also important. For a dessert or porridge, the ratio is 1:4, or one cup of rice to four cups of water. For fried rice or a rice dish, the ratio is 1:3, or one cup of rice to three cups of water.

Allow pressure to settle naturally

Allowing the pressure to settle naturally is a crucial step in cooking kavuni arisi, or black rice, in a pressure cooker. This step ensures that the rice cooks perfectly and achieves the desired texture. Here's a detailed guide on why and how to do it:

After the pressure cooker whistles, it's important to let the pressure settle on its own. This natural release of pressure ensures that the rice continues to cook gently in the residual heat and steam. Forgetting to do this step could result in undercooked rice.

The amount of time needed for the pressure to settle will vary depending on the amount of rice being cooked and the cooker being used. Generally, it's best to wait at least 10 minutes before opening the cooker. If you're in a hurry, you can speed up the process by running cold water over the cooker or placing it under a stream of cold running water. However, this method is not recommended as it can be dangerous and may affect the texture of the rice.

Once the pressure has settled, open the cooker and check the rice. The rice should be soft and cooked through but still have a bit of bite to it. If it's still too hard, you can add a little more water and let it cook for a few more minutes.

Remember, the key to cooking kavuni arisi is patience. It's a hard rice that takes a long time to cook, so it's important to soak it for at least 6 hours beforehand and then give it enough time to cook thoroughly.

Add coconut, sugar, and cardamom

Kavuni Arisi is a traditional Chettinad sweet dish made with black glutinous rice. It is a popular delicacy in the Chettinad cuisine, often prepared for weddings and other festive occasions. The distinct purple shade of the black rice, along with its earthy flavour and creamy texture, makes this dessert unique and appealing.

Adding Coconut, Sugar, and Cardamom:

After the black rice has been soaked and pressure-cooked, it's time to add the coconut, sugar, and cardamom, enhancing the flavour and texture of the Kavuni Arisi. Here's a detailed guide:

Preparing the Coconut, Sugar, and Cardamom:

• Coconut: Grate or shred fresh coconut to obtain coconut gratings. The amount of coconut used can vary according to taste, but traditionally, it is a 1:1 ratio with the rice.
• Sugar: You can use cane sugar, brown sugar, or white sugar. Adjust the amount of sugar to your preference, but typically, it is equal to the amount of rice used. If you want to explore a more traditional route, you can substitute the sugar with jaggery.
• Cardamom: Ground cardamom or cardamom powder is used to flavour the dish. This spice adds a unique aroma and subtle warmth to the sweet dish. The quantity used is generally around 1/2 teaspoon for every cup of rice.

Cooking Instructions:

• Once the rice is cooked, open the pressure cooker and add the sugar. Mix well and cook until the sugar melts and blends with the rice.
• At this stage, the mixture should turn creamy as the sugar and rice cook together. Now, add the grated coconut and cardamom powder.
• Mix everything well. You can adjust the consistency by cooking it further if you prefer a thicker texture.
• Finally, add ghee to enhance the flavour and aroma. Ghee is optional but traditionally used for a richer taste.
• Stir well, and your Kavuni Arisi is ready to be served!

Kavuni Arisi can be enjoyed warm or cold as a dessert. It is a simple yet delicious treat, perfect for any occasion.

Frequently asked questions