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Chak-hao kheer
Chakhao amubi kheer · Manipuri black-rice pudding with milk and cardamom
Chak-hao is Manipur's aromatic black rice, grown in the valley around Imphal; when cooked slowly in milk it turns a deep violet and makes chak-hao kheer, the pudding served at Meitei feasts, weddings and Ningol Chakouba, the festival when married daughters come home for a meal. The grains stay slightly chewy and nutty, and the milk takes on a lavender colour. Chef's tip: soak the rice for at least 3 hours, or overnight; black rice has a hard bran layer and won't soften in the milk otherwise.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/5 doneStep 1: Drain 3 ½ oz black rice (chak-hao) and simmer in 1 ¼ cups water with 1 bay leaf in a heavy pan over a medium heat for 15 minutes until the water is mostly absorbed and the grains have begun to split.
15 minStep 2: Add 1.2 litres whole milk and bring to the boil, then simmer over a low heat for 35–40 minutes, stirring and scraping the bottom every few minutes, until the rice is soft and the kheer has thickened and turned purple. Common mistake: leaving it unstirred; milk catches and burns in minutes.
40 minStep 3: Stir in 3 ⅛ oz sugar and ½ tsp ground cardamom and cook 5 minutes more.
5 minStep 4: Fry ⅔ oz cashews and ⅔ oz raisins in 1 tsp ghee for 1 minute until golden and plump, and stir into the kheer.
1 minStep 5: Serve warm or chilled. It thickens a lot as it cools; loosen with a splash of milk if needed.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 9 g
- Carbs
- 42 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chak-hao kheer take?
- About 70 minutes in total: 10 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of black rice (chak-hao)?
- Any long-grain rice, same amount.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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