During dynasty rule in China black rice was consumed exclusively by the royals for the tremendous health benefits particularly for greater longevity, and hence it was mentioned in ancient Chinese literature as Emperor’s Rice & Fortune Rice. In those days black rice was forbidden to general public, it was even considered an offence to consume black rice or grow black rice crops without royal permission, so it was widely known as the Forbidden Rice. At the dawn of communism in China people were granted to grow Forbidden Rice crops, soon Emperor’s Rice reached the hands of ordinary people, and in due course black rice cultivation was spread to different places around the world. Initially black rice was brought to south India by the affluent business community in Chettinad. They take pride in including an exotic black rice (kavuni arisi) pudding in their lavish wedding banquets even today.
Anjarisi pongal, a rice dish made using 5 varieties of rice, is a traditional pongal served in sumptuous Chettinad wedding feasts. They usually prepare anjarisi pongal or anjarisi payasam using black kavuni arisi, varagu arisi (kodo millet), rava (sooji), javvarisi (sago) and raw rice. But I tried using indigenous rice varieties well known for their nutritive values especially for low-GI property like white kavuni arisi, varagu arisi, moongil arisi (bamboo rice), mappillai samba arisi (red rice), and kaikuthal arisi (hand-pounded rice) for making delicious and nutritious pongal.