Wash and soak the black rice for 2–4 hours, then drain.

Heat the milk in a heavy-bottomed pan and add the bay leaves.

Once the milk starts boiling, add the soaked black rice.

Cook on low to medium heat for 45–50 minutes, stirring frequently so the milk doesn't stick to the bottom.

When the rice becomes soft and the kheer thickens, add the sugar and mix well.

Cook for another 5–10 minutes.

Add the cardamom powder and remove the bay leaves.

Serve warm or chilled, garnished with your favorite nuts if desired.

Black rice naturally gives the kheer its beautiful purple shade and a rich, nutty flavor.

Serve with luchi, sabji, black rice kheer