Chak Hao Kheer (Black Rice Pudding)

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

Chak-hao Kheer, a delightful dessert hailing from Manipur, combines milk, cardamom, and the distinctive 'Black Rice,' often referred to as 'Forbidden Rice.' The black rice infuses the kheer with a captivating purple tint, making it stand out. Whether enjoyed chilled or warm, this kheer offers a distinct twist on the traditional recipe, appealing to all palates.


6 Servings
  • 1cup
    Black Rice (Chak Hao)
  • 4cup
  • 1cup
    Water (reserved from soaked rice)
  • 2
    Bay Leaves
  • 1in
    Cinnamon Stick
  • 1/2tsp
    Cardamom Powder
  • 1pinch
  • 1/3cup
    sugar (adjust to taste)
  • 1/4cup
    chopped nuts (cashews/almonds/pistachios)
  • 3tbsp
    Grated coconut


  1. Wash the black rice with cold water. Soak them for 5-6 hours in a bowl of water. Reserve a cup of water from the soaked rice for later use and drain out the excess water from the rice.

  2. In a heavy-bottomed pot mix a cup of reserved rice water and the milk.

  3. Add bay leaves, cinnamon and cardamom to the milk mixture. Place the pot over medium-high heat and bring it to a boil.

  4. 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.

  5. 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.

  6. 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).

  7. Serve Chak-Hao Kheer either hot or chilled, garnished with chopped nuts.

Tips & Tricks

  1. Soaking the rice helps it cook faster and more evenly.

  2. Cooking time may vary based on the type and brand of rice used.

  3. Adjust the amount of sugar according to your preference.

  4. 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.

  5. The number of servings will vary based on how much you serve in each portion.

Leena Kohli
Recipe by

Leena Kohli


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