Kavuni Arisi Sweet

A wholesome and traditional Chettinad delicacy made with nutrient-rich black rice, freshly grated coconut, ghee, cardamom, and just a touch of sugar.

Cook Time 30

Servings

Wash the Kavuni Arisi thoroughly 5–6 times until the water runs mostly clear. Soak it overnight (8–10 hours).
Drain the soaked rice and transfer it to a smaller vessel that fits inside a pressure cooker. Add 1¼ cups water (1:1 rice-to-water ratio). Place the vessel inside the pressure cooker and pour enough water into the outer cooker to prevent it from drying out during the long cooking process. Pressure cook on low-medium heat for 20 minutes, then allow the pressure to release naturally.
Open the cooker and gently fluff the rice using a fork without mashing it. The grains should remain whole and separate. Check doneness by pressing a single grain between your fingers.
Transfer the cooked rice to a mixing bowl. Add the salt, coarsely crushed cardamom and ghee. Gently toss until evenly combined.
Add the sugar. Mix gently until the sugar dissolves and coats the rice evenly.
Fold in the freshly grated coconut, reserving a little for garnish.
Serve warm, garnished with the remaining freshly grated coconut.

Wash the rice thoroughly before soaking.
Soak for at least 8–10 hours for even cooking.
The 1:1 rice-to-water ratio helps preserve the chewy whole-grain texture.
Avoid adding excess water inside the rice vessel, otherwise the rice may become porridge-like.
Add enough water to the outer pressure cooker since it cooks for a long time.
Sugar can be adjusted to your preferred sweetness.
Don't skip the pinch of salt—it beautifully enhances the sweetness.
Freshly grated coconut gives the best flavor and texture.
This recipe is intentionally not mashed; the whole-grain texture is what makes it unique.

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