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.
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.