I first came across the black sticky rice dessert at a Thai/Malaysian restaurant and was intrigued by the lilac color. The desset was a rice pudding/kheer/payasam flavored with coconut milk. When raw, Black rice appears black and rounded, medium grain. Upon cooking, its colour changes to a deep purple and it is a non-glutinous rice.
It has a relatively high mineral content (including iron)and, like most rice, supplies several important amino acids. Black or purple rice is unmilled, leaving a dark husk in place, which colors the grains when it cooks.The husk leaves a chewy bite to the dessert. As it is unhulled, black and purple varieties of rice are classified as brown rice too. So payasam can be healthy too, I guess. Yum.
I bought the rice at an Asian Supermarket and used it instead of our regular rice for rice pudding(payasam). Cooked it with water first and then with milk and condensed milk and it came out a beautiful lilac color, with a nutty chewy taste. The only drawback is that it has a longer cooking time so cooking it on gas is a long process. It has been suggested to soak it overnight to spped up the cooking. It has not yet been tried as a rice dish but since we like the wild rice, my guess is that it would taste similar.
You will need:
Black Rice- 1/4 cup
Milk - 4 cups
Condensed Milk- 1/2 tin (more or less depending on your sweet tooth)
Preparation:
1. Soak rice overnight. Boil rice in plenty of water till half done. Better still, add 1 cup water and pressure cook till one whistle comes, and then cook for 5 mins on very low heat. Drain excess water and keep aside.
2. Heat milk, bring to a boil, add the rice and let it cook on low heat till the rice is fully smashed. This may take anywhere between 10-20 minutes. After it is cooked, add condensed milk and let it simmer for 10 minutes.
The more the rice is cooked before adding the milk, the better. I pressure cook the rice even after adding the milk but it gets messy.
Serve hot or cold.
I am sending this to Anthony's Kitchen increasingly popular Curry Mela.
Black Rice Desserts,Payasam,
21 comments:
Wow..the payasam looks beautiful shaheen. I have seen this rice in supermarkets here, but never bought it. Thanks for the colorful dish.
Nice color. Have never used this rice. Thanks for sharing. Does it have chewy texture like brown rice ?
Wow!!! I didn't even know there was black rice...the payasam looks lovely.
Yummy!! I have seen this rice in the grocery stores but never tried this rice yet.... the color tempts me...
Kheer looks yummy with its color. Never seen this rice rice here. Thanks for the info & recipe.
WOW !!!! WOW again !!! I am going to buy some black rice for trying out this recipe. Loved the styling, nice photo.
heyy this is somethin new..didnt know there was this brown rice..n the pic is so temptinggg...am sure it must be yummmyyyyyyy!!! Wish i was rite at that table hehe
PS - Hey I do a lot more that poetryyyy...love eating good food....n making too...n lots more !!!
Allandu thanne comment long aayoe nu oru samshyam ini if i start writing the whacky things i do...venda le pinnidu orikal aavam ;)
shilpa,priya, ifi hadn't tasted it, i am sure i would never have thotof buying the rice.
kritika, it does have a chewy texture and i like that. it adda a depth to the flavor.
jayshree,thanks and try it.
archana, if you like brown rice, you will like this payasam.
seema, long comments are alwyas welcome. whacky aayalum , no prob.:)
LOT of payasam recipes going around,something in the air?? :) Your's is the most unusual and looks yummy!! Thanks!!
Shaheen,
it maybe the one I used to eat very often... you know some grains look very much alike... yes, it's truely delicious with very intrigue chewing texture! That time I needed to soak it overnight though... but your dessert looks very pretty! Can't take my eyes from it!
the color is soo pretty! I like people who experiment with cooking outside the ingredients they're familiar with...and so I like you :)
Thats a stunning color for a dessert to have isnt it?!
hey shaheen..i am visiting ur blog for the first time..u got a very good blog out here...i like the payasam recipe ..its so different in color and hope it'll taste good too...thanks for sharing the recipe.
gattina, maybe i will try soaking overnight. that might really help.
foodie's hope, i did find payasam recipes everywhere.. must be a hangover from the onam season.
nabeela, thanks for the so sweet words.:)
ashwini, its the color that pulled me in.
maneka, it is definitely different in taste , more chewy, more depth. i can't say everybody would straight off love it, but try it.
Shaheen:
I have been fortunate in tasting this kind of sweet in my Tamil friend's place and she is from Indonesia. She used to make it and we all love that. She used to soak this rice overnight and thus helps making cooking process less tedious and she uses "karupetti"-""black jaggery"... that we get in India to add sweetness, that is the yummiest dessert i tasted long time...
I buy this kind of black rice from nearby chinese store..
Shaheen, I have tagged you here. If you are interested, please write about it.
Looks really delicious and very much new to me.i don't think I've even noticed this kinda rice..Too much to learn ...huh?Anyways,superb post,Shaheen..
Never seen this. The only blackish rice I saw is the wild rice which is actually not rice.
kitchenmate, i will add ur advice to the post thanks. hmm i should try with jaggery next time.
annita, after coming here, i realised there is so much to learn and taste.:)
inji, black sticky rice is a thai/malay rice available at asian food stores. try it since u like the red rice payasam. it has an amazing depth of flavor.
Hi Shaheen,
I found your blog very interesting with all the information on your culture and cuisine. Your blog encourages me to learn cooking Indian dishes.
This Black RIce... In my country we called it Black Gluntinous Rice or Khao Niew (Thai), Pulut Hitam (Malay). It's also known as Pulot Hitam or Indonesian Black Rice - is a nutty whole grain widely consumed in mainly in Southeast Asia countries of in Burma, Thailand, Malaysia, Singapore, Indonesia, and the Philippines.
Black or purple rice is unmilled, leaving a dark husk in place, which colors the grains when it cooks.Because it's unhulled, black and purple varieties of rice are classified as brown rice (which only adds the confusion), but therefore are cooked a little differently than varieties of white rice. It's often used in desserts, because they go so well with sugar.
In my country, we use it for
1) Bubur Pulut Hitam/Black Glutinous RIce Porridge
'Bubur' means 'porridge'
What we do is to soak the grains (overnight)-this method is used also for White Glutinous Rice/Sticky Rice). Then it's boil in some water with 1-2 Pandan/Pandanus leaves (Screwpine leaves) until soften (or al dente to some people who likes it to be slighty 'nutty' but ilike mine to well cook inside but the grain still hold it's shape-not 'bursting' overcook)) and we add some sugar to taste. You can use white sugar or brown sugar to sweeten it. I prefer Palm Sugar-it's more fragrant... For garnish, we add fresh thick coconut milk (First press) with little salt in it-gives more creamy taste. Dribble few teaspoons of this coconut milk-salt mix into the black rice. This would give a nice contrast - white on dark purple dessert ...
For the chinese, we like to add seeded dried longan fruit and also dried orange peel. This gives the black rice dessert sorstof tangy taste.
2) Wajik
Black Rice/White Glutinous Rice cooked with Palm/White Sugar and Coconut Milk...
3) ... with fresh cut Mango or Durian... hahahhaa ... yummyyyyy...
Siew
No words dear, simply delicious. Wish I could grab some from the picture. Never heard of the rice before. But will surely try now.
Post a Comment