Chak-hao Kheer
A fragrant, deep-purple sweet pudding made from Manipur's prized chak-hao black rice simmered slowly in milk.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Heavy-bottomed pot
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 5 g
- carbs
- 38 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 220 kcal
Instructions
- 1
Drain the water from the soaked black rice. Rinse it once.
- 2
Boil the rice in water for about 15 minutes. Cook until it starts to soften and is half done.
- 3
Pour the milk into the pot. Bring it to a gentle simmer.
- 4
Cook on low heat for about 25 minutes, stirring often. Simmer until the rice is fully tender and thick.
- 5
Stir in the sugar and crushed cardamom. Simmer for another 5 minutes.
- 6
Stir in a little extra milk if the kheer (sweet rice pudding) becomes too thick.
- 7
Toast the coconut, cashews and raisins lightly in a dry pan.
- 8
Top with the toasted coconut and nuts. Serve the kheer warm or chilled.
Chef's tips
Soak the rice well in advance so it cooks evenly and releases its deep purple colour. Stir often to keep the milk from sticking to the bottom.
Ingredient substitutions
- milk → coconut milk for a vegan version
Storage
Refrigerate for up to 3 days in a covered container.
Reheating
Warm gently on the stovetop with a splash of milk to loosen it.
Common mistakes to avoid
- •Cooking on high heat, which burns the milk before the rice softens.
Serving suggestions
Cooked Chak-hao Kheer?
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