{"id":11707,"date":"2022-12-21T19:19:39","date_gmt":"2022-12-21T13:49:39","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=11707"},"modified":"2022-12-21T19:19:42","modified_gmt":"2022-12-21T13:49:42","slug":"chak-hao-amubi-black-rice-pudding%ef%bf%bc","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2022\/12\/21\/chak-hao-amubi-black-rice-pudding%ef%bf%bc\/","title":{"rendered":"Chak Hao Amubi (Black Rice Pudding)\ufffc"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

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.<\/strong><\/p>\n\n\n\n

Preparation Time: 10 Minutes<\/strong><\/p>\n\n\n\n

Soaking Time: 6 to 8 Hours \/ Overnight<\/strong><\/p>\n\n\n\n

Cooking Time: 45 Minutes<\/strong><\/p>\n\n\n\n

Serves: 4<\/strong><\/p>\n\n\n\n

Ingredients and Quantity:<\/strong><\/p>\n\n\n\n

Black Rice – 225 gm.<\/p>\n\n\n\n

Full-cream milk – 8 Cups<\/p>\n\n\n\n

Sugar \u2013 3\/4th<\/sup>  Cup \/ more if desired<\/p>\n\n\n\n

Green Cardamom Powder- 1\/4 th tsp.<\/p>\n\n\n\n

For the kheer and it’s garnish:<\/strong><\/p>\n\n\n\n

Clarified Butter (Desi Ghee)- 1 1\/2 tbsp. <\/p>\n\n\n\n

Cashew Nuts , broken- 8 nos. + 4 nos.<\/p>\n\n\n\n

Almonds , slivered – 8 nos. + 4 nos.<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

Pick, clean and wash the Black rice thoroughly until the water is clear.<\/p>\n\n\n\n

Soak the rice in water for about 8 hours or Overnight.<\/p>\n\n\n\n

In the morning drain and discard the water in which the rice was soaked.<\/p>\n\n\n\n

Boil the Milk in a heavy-bottomed pan , add the rice, and mix well.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Add the green cardamom powder and stir.<\/p>\n\n\n\n

Let it simmer, until the sugar dissolves entirely and the Kheer reaches the accurate and the desired consistency.<\/p>\n\n\n\n

Heat the desi ghee in a small non-stick pan , turn the flame to low.<\/p>\n\n\n\n

Now add the Cashew Nuts & Slivered Almonds and saut\u00e9 until the nuts turn into light golden colour.<\/p>\n\n\n\n

Pour this on the kheer and mix well.<\/p>\n\n\n\n

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

Chef Tips:<\/strong><\/p>\n\n\n\n

  1. Rice when cooked should be firm yet should break when pressed on the clean kitchen platform or between the thumb and index finger.<\/li>
  2. You can also top this with some thick coconut cream, if desired.<\/li>
  3. Cashew nuts are the actual garnish , but\u00a0\u00a0however you may add almonds and pistachio nuts, if desired.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

    \"\"<\/p>\n

    This super delicious and authentic Manipuri Chak-hao kheer is a forbidden black rice pudding (Black Rice Kheer) which is extremely creamy,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[156,157,84,425],"tags":[426,429,427,428,328,424,430],"class_list":["post-11707","post","type-post","status-publish","format-standard","hentry","category-indian","category-indian-cuisine","category-indian-sweet","category-manipuri-cuisine","tag-blackricekheer","tag-blackricepudding","tag-chakhaoamubi","tag-chakhaokheer","tag-indiancuisine","tag-manipuri-cuisine","tag-northeasterncuisine"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-32P","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=11707"}],"version-history":[{"count":1,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11707\/revisions"}],"predecessor-version":[{"id":11709,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11707\/revisions\/11709"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=11707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=11707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=11707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}