Black rice is a type of rice species Oryza sativa L. and is consumed as functional food due to the usefulness to health. Black rice contains higher levels of proteins, vitamins and minerals than common white rice. Black rice contains essential amino acids like lysine, tryptophan; vitamins such as vitamin B1, vitamin B2, folic acid; and it is a good source of minerals including iron, zinc, calcium, phosphorus and selenium.
It contains the highest amount of antioxidants, protein and dietary fiber of
all rice varieties, besides it has phenolics, flavonoids, and anthocyanins. Antioxidants are first line of defense against free radical damage, and are critical for maintaining optimum health and well- being.
Black rice is also known as purple rice, forbidden rice, heaven rice, imperial
rice, king’s rice and prized rice.
Role of Black Rice in Health:
Anti-Inflammation
Weight Management
Heart Health
Cancer Prevention
Management of Type 2 Diabetes Mellitus
Liver Health
Karuppu Kavuni Rice Halwa Delight:
Ingredients:
1 cup Karuppu Kavuni Rice (Black Rice)
2 cups water (for soaking)
2 cups water (for cooking)
1 cup jaggery (grated or chopped)
1/2 cup ghee (clarified butter)
1/4 cup mixed nuts (cashews, almonds, pistachios - chopped)
1/4 teaspoon cardamom powder
Saffron strands (optional, for garnish)
Edible rose petals (optional, for garnish)
Instructions:
Soak the Rice: Rinse the Karuppu Kavuni Rice thoroughly under cold water. Soak it in 2 cups of water for at least 4 hours or overnight. This will soften the rice and make it easier to cook.
Cook the Rice:
After soaking, drain the water from the rice. In a pot, add the soaked rice along with 2 cups of fresh water. Bring it to a boil, then reduce the heat to low. Cover and simmer for about 30-35 minutes or until the rice is fully cooked and water is absorbed. Once done, let it cool for a while.
Prepare Jaggery Syrup:
In a separate pan, add the grated or chopped jaggery along with a little water (just enough to cover the jaggery). Heat it over medium heat until the jaggery completely dissolves, stirring occasionally. Strain the jaggery syrup to remove any impurities and set it aside.
Grind the Rice:
Once the cooked rice has cooled down a bit, transfer it to a blender or food processor. Grind it into a smooth paste using very little water if necessary.
Make the Halwa:
In a heavy-bottomed pan or kadai, heat ghee over medium-low heat. Add the ground rice paste to the ghee and mix well. Cook the rice paste in ghee, stirring continuously to prevent sticking to the bottom, for about 10-15 minutes until it thickens.
Add Jaggery Syrup:
Gradually add the prepared jaggery syrup to the cooking rice paste while stirring continuously. Keep stirring and cooking until the mixture thickens further and starts leaving the sides of the pan.
Add Nuts and Flavorings:
Once the mixture reaches a halwa-like consistency, add chopped nuts (cashews, almonds, pistachios) and cardamom powder. Mix well and cook for another 2-3 minutes.
Serve: Remove the Karuppu Kavuni Rice Halwa from heat. Garnish with saffron strands and edible rose petals if desired. Serve hot or warm.
Enjoy your delicious and indulgent Karuppu Kavuni Rice Halwa!
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