CHAK-HAO KHEER / FORBIDDEN BLACK RICE PUDDING
This authentic Manipuri Chak-hao kheer is a forbidden black rice pudding which is nutty, creamy, aromatic and delicious.
Servings: 4 people
Equipment
- Stock pot
Ingredients
- ½ cup Forbidden black rice
- 2 cups Whole milk
- 1 cup Water
- 2 Bay leaves
- 3 Cardamom
- 10 Cashews
- ¾ cup Sugar
- 2 tbsp Freshly grated coconut
Instructions
Prepping
- Wash and soak the black rice for at least 30-60 min. As it helps in cooking faster.
Making the kheer / pudding
- In a thick bottomed pan add in 1 cup of water and bring it to a boil.
- Now add in bay leaves, cardamoms, soaked rice and let it boil for 3-5 min.
- Then add in milk, cashews give a nice stir and let it cook on medium flame by keep stirring intermittently to avoid the milk sticking to the pan.
- Once the milk reduces by 75%, and the rice breaks easily, then add in the sugar and give a nice stir.
- Serve warm or chilled(recommended) by topping it with grated coconut as required.
Notes
1. Keeping the rice still firm yet breaks when pressed between fingers is the right consistency we should look for.
2. You can also use additional nuts like almonds, pistachios etc but authentically only cashews are used.
3. You can also top the dessert with some coconut cream and chopped ripe mangoes.