Karuppu Kavuni (Black Rice) Coconut Pudding

Karuppu Kavuni (Black Rice) Coconut Pudding

A creamy, antioxidant-rich dessert with Olivilakku’s heritage black rice—naturally sweetened and vegan-friendly.

Serves: 4

Cooking Time: 45 mins (+ soaking)

Difficulty: Easy

🌾 Farmer’s Story

"Karuppu Kavuni, or ‘Black Kavuni,’ is an ancient Tamil heirloom rice grown without chemicals in the fertile soils of Madurai. Our farmers call it ‘the forbidden rice’ for its rarity and royal history—once reserved for kings due to its blood-nourishing properties. Each grain is hand-harvested at peak maturity to preserve its deep purple hue."

📝 Ingredients

  • 1 cup Olivilakku Karuppu Kavuni rice

  • 4 cups water (for cooking)

  • 1.5 cups coconut milk (thick)

  • ½ cup jaggery (or coconut sugar)

  • ¼ tsp cardamom powder

  • 2 tbsp chopped cashews & raisins

  • Pinch of salt

👩🍳 Step-by-Step Method

Step 1: Soak & Cook Rice

  1. Wash 1 cup black rice 3 times. Soak for 4 hours (or overnight) to soften.

  2. Drain and cook with 4 cups water in a pressure cooker for 4 whistles (or boil for 30 mins until tender).

Step 2: Prepare Coconut-Jaggery Syrup

  1. Heat ½ cup jaggery with 2 tbsp water in a pan until melted. Strain to remove impurities.

  2. In the same pan, add cooked rice, coconut milk, jaggery syrup, and cardamom. Simmer for 10 mins on low heat.

Step 3: Tempering (Optional)

  1. In a tiny pan, fry cashews/raisins in 1 tsp ghee until golden. Fold into the pudding.

Step 4: Serve

  1. Pour into bowls and chill for 2 hours. Top with mango slices or toasted coconut flakes.

💡 Pro Tips

  • For a smooth texture, blend half the cooked rice before adding coconut milk.

  • Replace jaggery with dates paste for a diabetic-friendly version.

❤️ Health Benefits

  • Packed with anthocyanins (anti-inflammatory).

  • Gluten-free and rich in iron.

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