Coming from a very South Indian background where the staple grain is rice, I really held my head up high and felt I knew well about rice. That did not last long. The visit to a rice market in the Philippines exposed me to so many varieties. In colours, they ranged from glassy white to near jet black. In size, they ranged from a few millimetres to an inch long resembling vermicelli. From that day, I had harboured the love to learn about rice.
Forbidden black rice
Anything forbidden instantly increases the curiosity factor. The rice knows for its accumulation of anthocyanin was quick to be recognised as nutritionally superior. Hence it was reserved for the emperors. This was the basis of forbidden. The rice has multiple cultivars and the one I have used is the Manipuri one.
Earlier I had used the sticky Japanese black rice to make the avocado filled onigiri. Unlike that variety, this one has a nuttier aroma when cooked and a bite to the grain. Both varieties, however, are unpolished.
While cooking this rice, the deep purple colour is imparted to the cooking liquid. Thus gives the unique colour that you want to save while making these recipes. Hence I prefer to give the absorption method for cooking this rice and not strain it.
The north-eastern states of India have unique styles of cooking. Heavily reliant on local herbs and vegetables, this is predominantly a low oil style of cooking. The staple rice-based meals are further made exotic by the varieties of rice available in this region, like this black rice. With roots in Tibetan cuisine, these culinary secrets are often passed between the family. For dessert of course, just like all of us, they too have kheer.
Enjoy this unique recipe, spiced with gentle fragrance and nuttiness from the rice. Bring in the variety and then there is no border in the meals. Let us know how you enjoy this recipe. Tag us when you make this unique kheer or make any other dishes with black rice.
Chak hao amubi kheer
- 1/2 cup black rice
- 2 cup drinking water
- 3 cups full cream milk
- 1 long bay leaves
- 3 pods green cardamom
- 1/2 cup jaggery use honey instead if you prefer.
- Wash the rice and drain it.
- Place this in the saucepan with the water and bring it to a boil.
- Stir the rice around and as the liquid evaporates add the milk slowly to keep cooking.
- Add the bay leaf and the crushed cardamom pods at this stage
- Add more of the milk and stir it around till the rice is cooked on a slow simmer with constant stirring.
- The milk acquires a deep purple colour and turns aromatic.
- Once the rice is cooked, remove it from the heat and add the jaggery.
- Stir well, the kheer at this stage will have a flowing consistency.
- Remove the bay leaves and serve warm.
Thank you for sharing that tasty and healthy food recipe.
Such a colorful and delicious looking black rice kheer. Thanks for sharing this interesting Manipuri dessert with us.
What a beautiful kheer. I love how the black rice adds a unique earthy flavour to this traditional Manipuri kheer recipe. Wish I had some black rice to make this chak hao amubi again.
To make this chak hao amubi, black rice kheer on my wishlist since long. As to make this khere the special variety of rice is required and its difficult to get here.
The lovely colour and creaminess of the kheer is so inviting and looks so good.
I love the black rice kheer and it is so aromatic. I have to try using the bay leaf. I have never used that before and I can imagine the flavor.
Never knew that black rice can be transformed into such a unique and delicious dessert. I am sure jaggery adds on different flavours to kheer which we can’t get from refined sugar.
This Manipuri black rice dessert looks absolutely creamy and delectable ! I need to source black rice to give this recipe a try.
Look at that gorgeous color! Chao hao amubi kheer looks delicious! Addition of bay leaves must impart a great flavor to the kheer! Indeed a royal treat!
Mamma Mia! What a delicious color. Totally festive and chak has amubi looks so very attractive. I love the use of jaggery in this kheer.
That’s a brilliant idea to use forbidden rice in a pudding . Looks delish. I use this kavuni arisi in adai.