Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Breakfast

Kavuni Arisi Kanji (கவுனி அரிசி கஞ்சி)

Traditional 28. Kavuni Arisi Kanji recipe

🧺 Ingredients

• 1 cup kavuni arisi (black sticky rice / forbidden rice — Tamil Nadu variety)
• 5 cups water
• ¼ tsp salt
• 3 tbsp fresh coconut, grated
• 2 tbsp sesame seeds, lightly toasted
• 1 green chili, finely minced (optional)
• Salt to taste
• 200 ml coconut milk (thick)
• 3 tbsp jaggery powder
• ¼ tsp cardamom powder
• The kanji keeps well in the refrigerator for 2 days — reheat with a splash of water

👩‍🍳 How to make Kavuni Arisi Kanji

1. Rinse kavuni arisi under running water until water runs mostly clear.
2. Soak in 2 cups cold water for 8 hours or overnight.
3. Black rice soaks up water and the soaking water turns a beautiful deep purple — do not discard, use it in cooking for extra anthocyanins.
4. Drain soaked rice but keep soaking water.
5. Add rice + soaking water + additional fresh water to total 5 cups.
6. Pour into a heavy pot or pressure cooker.
7. Add ¼ tsp salt.
8. The cooked kanji will be thick, purple-black, and glossy.
9. For the savory version: serve in a bowl.
10. Top with grated coconut and toasted sesame seeds.
11. Add minced green chili.
12. Finish with a pinch of coarse salt.
13. Eat with gingelly (sesame) oil drizzled on top.

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