This month on the Shhhhh…. Secretly Cooking group, we are trying out recipes from the North Indian state of Manipur. This gave me the perfect opportunity to try this wonderful Chak-Hao Amubi Kheer | Manipuri Black Rice.
I have been wanting to cook with black rice for a while now and could not let this opportunity pass. So when Lathiya Shanmugasundaram of Lathi’s Kitchen gave me rice and sugar as my secret ingredients, I jumped at the opportunity to make this delicious dessert from Manipur.
The process for making this kheer is just the same as that for Pal Payasam (with the exception that you have to soak the Chak-Hao Amubi (Manipuri name for their Black Rice) for a few hours before cooking it. However, the colour, flavour and texture were totally different.
Of course, the rich purple colour of the Chak-Hao Amubi Kheer was unusual and eye-catching. As far as flavour goes, this Manipuri Black Rice Kheer had more of a nuttier taste than Pal Payasam or Paramannam and the rice still had a bite after being fully cooked.
So without further ado, here is the recipe for theis Forbidden Rice Pudding from Manipur.
Chak-Hao Amubi Kheer | Manipuri Black Rice Kheer | Forbidden Rice Pudding
Do try this kheer made with Manipuri Black Rice called Chak-Hao Amubi. This Manipuri Forbidden Rice pudding is nutty, creamy, and all-round delicious. Yes, this Chak-Hao Amubi Kheer recipe is a keeper.
- 1/2 Cup Chak-hao Amubi, Manipuri Black Rice
- 2 Cups Milk
- 6 tbsp Sugar
- 1 tsp Cardamom Powder
Soak the rice for 4 to 6 hours in water.
Drain the water from the soaked rice.
In a heavy bottomed vessel, boil the milk.
When the milk starts to boil, turn the heat down to low.
Add the soaked black rice and cook on low heat.
Keep stirring and cook the Chak-Hao Amubi Kheer till the rice is cooked and the milk has reduced to about 1/2 the quantity. This rice does not become mushy like regular rice when cooked. However, it is firm on the outside and soft on the inside when cooked.
When the rice is cooked, take the black rice kheer off the heat.
Add sugar and cardamom powder.
You can serve the Chak-Hao Amubi Kheer | Forbidden Rice Pudding | Manipuri Black Rice Kheer warm or chilled.
How to Make Chak-Hao Amubi Kheer | Manipuri Black Rice Kheer | Forbidden Rice Pudding
Wash the black rice well under running water and soak it in about 2 cups water for 4 to 6 hours. This soaking helps the rice cook faster.
After the rice has soaked, drain the water from it.
In a heavy bottomed vessel, boil the milk. Use a heavy bottomed vessel, otherwise the milk will stick to the bottom and burn.
When the milk starts to boil, turn the heat down to low and add the soaked black rice. From this point on, keep the heat on low.
Cook the rice in milk while stirring constantly. The milk will start to turn purple.
Cook till the milk has reduced to about 1/2 the quantity and becomes creamy. Manipuri Black Rice does not become soft like regular rice when cooked. Test the rice by pressing a few grains between your index finger and thumb. The cooked rice may seem firm on the outside but breaks easily and is soft on the inside.
When the rice is cooked, turn off the heat.
Immediately, add the sugar and cardamom powder.
Mix well and ensure the sugar has dissolved.
Serve the this Manipuri Black Rice Kheer warm or chilled.
I am taking this to the Manipuri Recipes collection at Shhhh….. Secretly Cooking challenge. 🙂