Chak Hao Amubi (Black Rice Pudding)

This super delicious and authentic Manipuri Chak-hao kheer is a forbidden black rice pudding (Black Rice Kheer) which is extremely creamy, nutty, aromatic and has a beautiful vibrant purple colour.

Preparation Time: 10 Minutes

Soaking Time: 6 to 8 Hours / Overnight

Cooking Time: 45 Minutes

Serves: 4

Ingredients and Quantity:

Black Rice – 225 gm.

Full-cream milk – 8 Cups

Sugar – 3/4^th  Cup / more if desired

Green Cardamom Powder- 1/4 th tsp.

For the kheer and it’s garnish:

Clarified Butter (Desi Ghee)- 1 1/2 tbsp. 

Cashew Nuts , broken- 8 nos. + 4 nos.

Almonds , slivered – 8 nos. + 4 nos.

Method:

Pick, clean and wash the Black rice thoroughly until the water is clear.

Soak the rice in water for about 8 hours or Overnight.

In the morning drain and discard the water in which the rice was soaked.

Boil the Milk in a heavy-bottomed pan , add the rice, and mix well.

Lower the flame.
Cook the Black Rice on simmer , stirring it occasionally ,until the rice turns soft i.e.  for about 30 to 35 minutes.
When the Rice turns soft & is cooked add the Sugar and mix well.

Add the green cardamom powder and stir.

Let it simmer, until the sugar dissolves entirely and the Kheer reaches the accurate and the desired consistency.

Heat the desi ghee in a small non-stick pan , turn the flame to low.

Now add the Cashew Nuts & Slivered Almonds and sauté until the nuts turn into light golden colour.

Pour this on the kheer and mix well.

Serve the delectable Chak Hao Amubi (Black Rice Kheer) at room temperature or chilled garnished with sauteed cashew nuts and slivered almonds.

Chef Tips:

1. Rice when cooked should be firm yet should break when pressed on the clean kitchen platform or between the thumb and index finger.
2. You can also top this with some thick coconut cream, if desired.
3. Cashew nuts are the actual garnish , but  however you may add almonds and pistachio nuts, if desired.