Recently, I had the pleasure of attending a friend’s gathering where I was introduced to a visually striking and delicious dessert from Manipur called Chak Hao Kheer, made from black rice. This dessert captivated me with its stunning purple colour—a natural result of the black rice as it cooks, without any artificial colouring.
The nutty texture and the depth of flavour were so impressive that I couldn’t resist asking for the recipe to try it out...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Rinse the black rice thoroughly and soak it in water for at least 4-5 hours, or overnight. Reserve a cup of water from the soaked rice for later use and drain excess water from the rice.
In a heavy-bottomed pot mix a cup of reserved rice water and the milk.
Add bay leaves, cinnamon and cardamom to the milk mixture. Place the pot over medium-high heat and bring it to a boil.
Add the soaked rice to the milk and allow it to boil for 4-5 minutes. Stir occasionally so the milk does not burn or stick to the pot.
Reduce the heat to a simmer and continue cooking until the rice becomes tender and soft (approx. 20-25 minutes). Stir the mixture at regular intervals and scrape off any cream that forms on the sides of the pot, adding it back into the kheer to enhance its creaminess.
Once the milk has thickened and the rice is nearly cooked, add the sugar, grated coconut, pinch of salt and chopped nuts. Mix well. Cook the kheer until it reaches a creamy texture, and then turn off the heat. (Adjust the milk according to the consistency of the kheer required).
Serve Chak-Hao Kheer either hot or chilled, garnished with chopped nuts.
Soaking the rice helps it cook faster and more evenly.
Cooking time may vary based on the type and brand of rice used.
Adjust the amount of sugar according to your preference.
The kheer will thicken as it cools. If it becomes too thick after cooling, you can reheat it and add milk to achieve the desired consistency.
The number of servings will vary based on how much you serve in each portion.
How do I prepare Chak Hao Kheer using black rice?
To prepare Chak Hao Kheer, start by rinsing 1 cup of black rice thoroughly and soaking it in water for at least 4-5 hours or overnight. After soaking, reserve a cup of the water and drain the excess. In a heavy-bottomed pot, combine the reserved water and 4 cups of milk, then add bay leaves, a cinnamon stick, and cardamom powder. Bring the mixture to a boil, add the soaked rice, and cook for about 20-25 minutes on a simmer until the rice is tender. Finally, stir in sugar, grated coconut, and chopped nuts for added flavor and texture.
Is Chak Hao Kheer suitable for a gluten-free diet?
Yes, Chak Hao Kheer is a gluten-free dessert since it is made with black rice and does not contain any wheat or gluten-containing ingredients. This makes it a great option for those with gluten sensitivities or celiac disease.
What can I substitute for black rice in Chak Hao Kheer?
If you cannot find black rice, you can substitute it with brown rice for a similar texture and health benefits, although the color and flavor will differ. Keep in mind that cooking times may vary, so adjust accordingly. Alternatively, you could use white rice, but it will not provide the same nutritional profile or unique taste.
How should I store leftover Chak Hao Kheer?
To store leftover Chak Hao Kheer, allow it to cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When ready to serve, you can enjoy it cold or reheat it gently on the stove or in the microwave, adding a splash of milk if it has thickened too much.
What dishes pair well with Chak Hao Kheer for a festive meal?
Chak Hao Kheer pairs beautifully with a variety of Indian dishes for a festive meal. Consider serving it alongside spicy curries, biryanis, or savory snacks like samosas and pakoras. The creamy sweetness of the kheer balances well with the heat of spicy dishes, making it a delightful end to any meal.
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