Black Rice Kheer (Chak Hao Kheer)

Name: Black Rice Kheer (Chak Hao Kheer)
Total time: 32400 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 1/2 cup black rice (I have used Manipuri Chak Hao); 1 tbsp ghee; 1 bay leaf; 2 cup water (for pressure cooking); 750 ml full fat milk; 1/2 cup sugar; 1/4 tsp cardamom powder; 2 tbsp chopped almonds; 2 tbsp chopped pistachio; 2 tbsp chopped cashew; Silver leaf/varq; Dry fruit flakes

Deepa Rupani @dollopsbydipa

અમદાવાદ

Chak Hao Kheer is a traditional dessert from Manipur made using Chak Hao, the famous aromatic black rice known for its naturally deep purple hue and earthy, nutty flavor. Unlike regular rice, black rice is rich in antioxidants, fiber, and iron, making this kheer not only delicious but also wholesome. As the rice slowly cooks with milk, it releases its beautiful purple pigments, transforming the kheer into a stunning lavender-purple dessert with a creamy texture. Flavored with fragrant cardamom and topped with crunchy nuts, this kheer is perfect for festive celebrations, special occasions, or whenever you want to enjoy a unique Indian dessert.
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#week16
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Deepa Rupani @dollopsbydipa

Saved

Ingredients

1 hour + 8 hours soaking time

4 persons

1/2 cupblack rice (I have used Manipuri Chak Hao)
1 tbspghee
1bay leaf
2 cupwater (for pressure cooking)
750 mlfull fat milk
1/2 cupsugar
1/4 tspcardamom powder
2 tbspchopped almonds
2 tbspchopped pistachio
2 tbspchopped cashew
For garnish
Silver leaf/varq
Dry fruit flakes

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Steps

1 hour + 8 hours soaking time

1

Wash the black rice thoroughly until the water runs clear. Soak it in enough water for 6–8 hours or overnight. Drain before cooking.
Heat ghee in a pressure cooker over medium heat. Add the bay leaf and sauté for a few seconds until fragrant.
2

Add the drained black rice and sauté for 2–3 minutes, allowing the grains to absorb the ghee and develop a richer flavor.
3

Pour in 2 cups of water and pressure cook for 5–6 whistles (or until the rice becomes soft and tender).
Allow the pressure to release naturally.
4

Open the cooker and gently mash a small portion of the rice using the back of a spoon for a creamier consistency.
Add the milk and bring the mixture to a gentle boil.
As the rice continues cooking, it releases its natural pigments, turning the milk into a beautiful purple shade.
5

Add sugar and mix well until completely dissolved.
Continue cooking for another 5–7 minutes until the kheer reaches a thick, creamy consistency.
6

Add cardamom powder, chopped almonds, pistachios, and cashews.
Mix well and cook for another minute.
7

Garnish with dry fruit flakes and silver varq. Serve hot or cold.