Black Rice Payasam/kheer

Name: Black Rice Payasam/kheer
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Black rice; 2 tbsp Butter; 1/4 cup Cashew; 1/4 c raisins; 3 cups Milk; 3 c coconut milk, canned; 1/4 cup Powdered jiggery/ 1tbsp molasses; 1/2 tsp Cardamom powder; 1/2 tsp Saffron; PinchSalt; 1/2 tsp Grated licorice; 1/2 tsp nutmeg, grated

Lakshmi Sridharan Ph D @cook_19872338

USA

#ga24 #black rice Once upon a time in China, the royal family did not allow anyone else to eat it except themselves. Hence it was popularly known as forbidden rice. Though Cultivated in India for hundreds of years, it is not widely used in India. . Here I get black rice easily. The price is a bit high. Black rice has more protein, fiber and immunity power than any other rice. I used molasses instead of jaggery or white sugar. Molasses has several health benefits.
It is lower in carbs and packs more vitamin B6 and potassium than granulated sugar
It can help keep your bones healthy and might even be good for your heart (in moderation) It is a good source of iron, selenium, and copper, all of which help maintain healthy bones. It is a decent potassium source, promoting healthy blood pressure and helping maintain heart health. It contains zinc, which is known to support the activity of T-lymphocytes, enhancing immunity

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30-40 mins

6 servings

1 cupBlack rice
2 tbspButter
1/4 cupCashew
1/4 craisins
3 cupsMilk
3 ccoconut milk, canned
1/4 cupPowdered jiggery/ 1tbsp molasses
1/2 tspCardamom powder
1/2 tspSaffron
PinchSalt
1/2 tspGrated licorice
1/2 tspnutmeg, grated

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Steps

30-40 mins

1

Make a checklist. Keep all ingredients within reach
2

Soak saffron in 2tbsp hot water to dissolve, this gives a beautiful color
Take rice in a bowl with 3c water and cook it in a pressure cooker. Use pressure cooker following manufacturer’s instructions for operating the cooker.. Cook the rice until 90% is cooked. While rice is cooking attend to rest of the chores.
3

Melt butter in a heavy pan over medium heat and roast both cashews and raisins., about 2 minutes. Let cashews get golden, and raisins swell. Add milk. Stir in the molasses. Bring it to boil. keep an eye on the milk. Add a pinch of salt to enhance the sweetness. Add cooked rice and stir.
Continue cooking over low heat with stirring occasionally 4-5 min. Add cardamom powder and saffron after mixing everything well.
4

Place a grater on top and grate the nutmeg and licorice. Stir everything together. Turn down the fire-simmer. Add coconut milk mix thoroughly and turn off the stove: taste before serving. If you need it sweeter, you may add honey. Transfer to a serving bowl. I garnished the kheer with chopped almonds You may serve the kheer hot or chilled. I like it chilled

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Lakshmi Sridharan Ph D @cook_19872338

on July 08, 2024 22:37

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography