‘The Forbidden Rice’ Yes, that’s what Black Rice was called in Ancient China. It has so many health benefits that it was reserved for the consumption of the Chinese nobles. Black Rice is full of antioxidants and fibre. It is good not just for kidneys but also for stomach and liver.
In India, black rice is mainly consumed in Manipur and parts of Southern India. ‘Chaak Hao’ is a traditional Manipuri black rice pudding. ‘Chaak’ stands for Rice and ‘Hao’ for yummy or delicious. The most beautiful thing about the kheer is it’s lovely purple colour.
Black Rice takes longer to cook than regular rice and that’s why it has to be soaked for at least 2 hours. If cooked in a pan, it will take at least 30 minutes to soften. I prefer to pressure cook the rice. That quickens the process and yet doesn’t compromise on the taste.
This recipe will give a big bowl full of kheer. Perfect for 6-8 people.
Wash and soak 1.5 cups of rice in water for at least 2 hours. Then drain out the water.
In a pressure cooker heat 2 tbsp ghee. Add the rice and sauté for 2 minutes. Pour around 1 ltr milk and mix well. Add 2 tsp of crushed cardamom. Put the lid and cook till 2 whistles.
Once the steam has escaped, remove the lid. Check the rice. Add more milk is needed. Turn on the flame. Add sugar according to taste along with some dry fruits like raisins and cashews. Remove from flame once the kheer has reached the desired consistency.
Garnish with pista, cashews and almonds.
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