Add the roasted cashews and raisins on top before serving. Note: Traditionally, for making Akkaravadisal, Ponni raw rice is used, which is a variety of rice cultivated in southern India.

Start by rinsing 1.5 cups of regular white rice (such as sona masuri, parmal, surti kolam, or ponni rice ... You can also use a combination of regular raw rice and parboiled rice in equal portions.