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Chak-hao kheer

AI-drafted · awaiting admin review

A deep purple pudding of Manipur’s GI-tagged black rice cooked slowly in milk with sugar and cardamom.

Region: ManipurOccasion: Festivals, feasts and special occasionsTime: 1 hour 15 min + soakingServes: 5Vegetarian

Ingredients

  • ½ cup chak-hao (black rice)
  • 1 litre full-cream milk
  • ½ cup sugar
  • 3 green cardamoms, crushed, or 2 bay leaves
  • 1 tbsp chopped cashews and raisins

Method

  1. Wash the black rice and soak it for 3–4 hours or overnight.
  2. Boil the rice in 1½ cups water until it is soft and the water is absorbed.
  3. Add the milk with the cardamom or bay leaves and simmer on low heat, stirring often, for 30–40 minutes until thick and creamy.
  4. Add sugar and simmer for 5 minutes more.
  5. Add the cashews and raisins and serve warm or chilled.

History

Chak-hao is an aromatic black rice grown in Manipur for centuries. It received a Geographical Indication tag and is now sold well beyond the State.

Significance

Chak-hao kheer is served at the end of feasts and on festival days. The rice is also valued for its dark colour, which comes from natural plant pigments.

Sources