Chak-hao is the aromatic black rice of Manipur, which received a GI tag in 2020. It was once grown for royalty and is still central to feasts and religious occasions, where chak-hao amubi, the black rice pudding, is served as the closing sweet. The rice is high in anthocyanins, which give it its colour.
When cooked slowly in milk, the grains release a deep violet colour and a nutty, slightly earthy flavour that sets it apart from regular kheer. The texture is chewier and less mushy, and only a little sugar and cardamom are needed. It is served warm in winter and chilled in summer, sometimes topped with chopped nuts.
At a glance
| Region | Manipur |
|---|---|
| Cuisine | Manipuri |
| Diet | Vegetarian |
| Course | Dessert |
| Prep time | 10 minutes |
| Cook time | 60 minutes |
| Total time | 70 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | black rice / milk / sugar / cardamom |
Ingredients
- 1/3 cup chak-hao (Manipuri black rice), soaked overnight
- 1 litre full-fat milk
- 1 cup water
- 1/3 cup sugar
- 1/2 tsp green cardamom powder
- 1 bay leaf (optional)
- 1 tbsp chopped cashews
- 1 tbsp raisins
Method
- Drain the soaked black rice. Cook it with 1 cup water in a pressure cooker for 3-4 whistles on medium heat, or simmer in a covered pan for 30 minutes, until soft.
- Bring the milk to a boil in a heavy-bottomed pan with the bay leaf.
- Add the cooked rice with any remaining water to the milk. Simmer on low heat for 25-30 minutes, stirring every few minutes and scraping the bottom so it does not stick.
- When the milk has reduced by about a third and the kheer is a deep purple and creamy, add the sugar. Stir and simmer for 5 more minutes.
- Stir in the cardamom powder, cashews and raisins and remove the bay leaf.
- Serve warm, or cool and refrigerate for 2-3 hours to serve chilled. It thickens considerably as it cools.
Tips
- Black rice takes much longer than white rice to soften – do not skip the overnight soak.
- Add the sugar only after the rice is fully cooked; sugar hardens rice grains that are still firm.
- Thin the chilled kheer with a little cold milk if it sets too thick.
Serve with
Served warm in small bowls at the end of a festive meal.