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