Bamboo Rice Kheer /
Moongil Arisi Payasam


The Bamboo Rice:

I have never heard about this Bamboo rice until I tasted the Mulayari payasam in Kerala, for the first time, last year. Yes, Mulayari is it's name in Malayalam. Soon after my return to Chennai, I bought this rice from an Organic store. I was taken aback when I saw the price label on the packet. The price is relatively higher than the other rice varieties and millets. I was so curious to know why it costs an arm and a leg.  I asked the Shopkeeper there and heard from him that this Bamboo rice is so expensive as it's collected from the Bamboo trees once in 40 years by the tribal people and the price just increases by leaps and bounds everyday.

Whatever, it's worth the money when it is packed with abundant nutrients :) . Okay, if you are not the one who look for nutritive value in food, this can be tasted for its mild sweet fragrance and it's crunchy texture.


Let's see how this payasam / kheer can be made.

A 2 minutes video on making of  Moongil Arisi Payasam is here.


No. of servings - 2 | Preparation Time : 1 to 2 hours (Soaking time) | Cook Time : 30 minutes


Ingredients:
Moongil arisi- 1/4 cup
Jaggery - 1/2 cup minus 1 tablespoon to 1/2 cup
Grated Coconut - 1/2 cup
Water - 1/4 cup (for cooking rice) + 1/2 cup (for extracting coconut milk)
Thick Coconut milk  - 1/2 cup

To garnish:

Cardamom seeds - 2 numbers 
Ghee - 1 tablespoon
Cashew (broken) - 8 to 10 numbers

Directions for Moongil Arisi Payasam Recipe:
1. Soak bamboo rice for a minimum of 4 hours.

2. Drain water from the rice and grind it coarsely in a mixer grinder.

3. Pressure cook the rice with water, for three whistles, in medium flame.

4. Powder Jaggery and boil it with water, till it dissolves.

5. Extract milk from coconut and keep it aside.

6. Allow the steam to release by itself and add the jaggery syrup through a metal strainer (to remove impurities).

7. Boil it for 3 to 5 minutes.

8. Turn off the stove and add required coconut milk as per your need.



9.Add roasted cashew nuts and cardamom.

Notes:
* This rice does not require more water to get cooked. The amount of water that I specified is fair enough.
* It has a crunchy texture no matter how long it's soaked and cooked. I have tried different soaking duration every time and the result was the same. It becomes only little soft after soaking.
* Coconut milk will curdle if the kheer is boiled after adding it. Make sure that you turn off the stove before the milk is added. Alternatively, you could add coconut milk while serving too.
* Store bought coconut milk can also be used. My personal preference is fresh home made coconut milk, anytime.
* Cube Jaggery (Achchu vellam) can also be used. It will give a wheatish brown color to the kheer.
* Roasted Raisins can also be added, to garnish.



Post Author

Shankari Bagavathi

"There is no sincerer love than the love of food." -George Bernard Shaw

7 comments:

  1. Kalakringalae.... Rice oda introduction ae weightu.... Congrats and all the best for the future posts... Keep going...

    ReplyDelete
    Replies
    1. Thanks Breen :) All the pictures and videos are captured by me and me only :) I have my Badaa tripod to help me with the shooting of pics and videos. No filter used. :)
      I want to do all by myself as I have so much of love for this blog. :)
      Thanks for your comments :)

      Delete
  2. Congratulations Shankari for the great start! Way to go and all the very best!!

    ReplyDelete
  3. Congratulations Shankari for the great start! Way to go and all the very best!!

    ReplyDelete
  4. Great start! Way to go Shankari....

    ReplyDelete
  5. Congratulations Shankari for the great start! Way to go and all the very best!!

    ReplyDelete