Karuppu Kavani Black Rice Payasam (pudding) with Mango
Karuppu Kavani has a natural sweetness to it and it is often used to make Payasam (an iconic South Indian rice pudding). I love mango with sticky rice from Thailand & Laos. It's summer and I have good mangoes on hand, and this pairing was a no-brainer. Unlike thai sticky rice, this rice has texture, doesn't stick as much (more bran, less amylopectin in the rice), and that adds a unique bite to this dessert! I quite enjoyed the chew. The sprinkle of cardamom powder on top, takes it to the next level and overall, this screams South India in every which way (coconut, black rice, cardamom, mango!!). Hope you get to try it!
✦ Ingredients
- Pinch of Salt
- Pinch of ground Cardamom
- 1/2 cup Coconut Milk
- 1 cup cooked Karuppu Kavuni Black Rice
- 1 cut mango
✦ Instructions
- I often keep large batches of frozen, cooked ancient rices in my freezer. For this dessert, I simply took 1 cup of cooked rice and cooked it again in 1/4 cup water and 1/4 cup coconut milk until it was tender and soft
- Add a pinch of salt to the rice pot and sugar of choice (I added 1 tsp of Stevia)
- Let the rice cool down, peel and dice mango into cubes or large slices
- Plate rice next to cut mango. Top with another 1/2tbsp of coconut milk and a powdered cardamom (I love Burlap & Barrel's handy cardamom grinder, it's also some of the best cardamom I have tried!!)
Great to serve in little coupes as a perfect summer dessert!
