Black rice payasam

Black rice is picking up in popularity now. It is available in health food stores across the US, Australia, and Europe, as people are discovering the numerous health benefits that whole grain black rice has to offer. The outside hull of the grain has one of the highest levels of anthocyanin antioxidants of any food! It is also a good source of iron. Studies have demonstrated that consuming black rice can help to detoxify the body and cleanse the liver of harmful toxic build-up. 

After making the black rice pudding using milk and sugar, I ventured to make it the Kerala way- black rice payasam, with coconut milk and jaggery.

Ingredients:

-          1cup black rice soaked for 12 hours

-          2 cups water

-          1/3 cup grated jaggery

-          ½ cup coconut milk

-          1 bay leaf

-          ½ tsp cardamom powder

-          1 tsp ghee

-          1 tbsp raisins

-          8 cashews

Instruction:

-          Pressure cook soaked rice with 2 cups water for five minutes. Cool and open.

-          Add the bay leaf, jaggery, mix well and put on low fire, stirring in between, for about five minutes.

-          Now add the raisins and coconut milk and let it simmer for two minutes.

-          Add the cardamom powder, cashews roasted in the ghee, mix well and remove from fire.

-          Serve hot, or refrigerate and serve cold.