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.

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.