Chak Hao Kheer is a classic Manipuri style black rice pudding. Very few basic ingredients goes into dishing out this traditional dessert. In this recipe, I have used the pressure cooking method to reduce the cooking time. However, you can always cook it in the traditional way in an open pan. Both ways it tastes just divine.
Fresh grated coconut or sliced coconut can also be used according to your preference. The texture of this black rice kheer is somewhat chewy, creamy with a vibrant purple color. So enjoy this heavenly, visually appealing & colorful dessert hot or at room temperature.
Black rice, also know as forbidden rice is widely found in the North East states of India where it is very popular. It is also found in many other countries like Indonesia, Philippines and Thailand.
This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories.
It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour.
- 1/4 cup Black Rice
- 1 tsp. ghee
- 1 & 1/2 cups water
- 500 ml. full fat milk
- pinch of salt
- 2 bay leaves
- 1/4 cup sugar or to taste
- 1/4 tsp. cardamom powder
- 2 tbsp. milk powder
- 1/4 cup chopped almonds & cashew nuts
Bring the milk to a boil along with a pinch of salt and bay leaves. Keep aside.
Wash the rice twice and soak in enough water overnight. Pressure cook in 1 & 1/2 cups water for 5-6 whistles.
Add the boiled milk and bring it to a boil. Add the sugar, cardamom powder, milk powder, almonds & cashew nuts.
Simmer by continuously stirring till the kheer turns thick or to a desired consistency. Serve garnished with chopped nuts.
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