Regular white rice kheer is a passe! Try making kheer using one of the most nutritious rice varieties- black rice which is full of antioxidants and is unpolished. It does take a little longer to cook but if you have a pressure cooker then just 2 whistles and you are done! I made it the traditional way and here is how you can make it as well with or without condensed milk.
How To Make Chak Hao Amubi/ Black Rice Kheer
This traditional Manipuri dessert is extremely tasty and a little healthier which explains how the women there are so fit! Black rice is easily available there but we get it online now so that is okay. If you can ask a friend staying there or visiting then it would be definitely cheaper.
- To make this kheer you need to soak some rice just like you do for white rice, I kept it overnight so that it takes less time to cook.
- Pressure cook the rice for two whistles in some water or simply boil it with the milk.
- Take a deep pan and pour in the required amount of milk, letting it come to a boil.
- Once it boils, fold in the rice and a few cardamom pods or cardamom powder and let the rice cook.
- Every time the malai forms keep cleaning it off and mixing it in the kheer but you can also let it cook without touching it if you want but as a first time, I recommend you keep cleaning the edges and mix it in the dish but with a gentle hand.
- Add in the sugar in the midst of it or fold in some condensed milk, whichever you prefer and mix thoroughly.
- Every few minutes you will have to stir with a spatula and then the rice will start leaving little colour turning it into a lovely purple hue which is proof that this rice is all about antioxidants.
- Once the rice cooks, stir in some chopped almonds or other dry fruits and boil until the milk gets the desired consistency.
- Be patient, it takes time but the result is definitely worth it!
- Once done, let it cool and serve chilled as it tastes two times better in my opinion but you can also serve it warm as per taste.
Black Rice Kheer/ Chak Hao Amubi/ Forbidden Rice Pudding Recipe Card
This is an extremely nutritious kheer and nothing complicated!
- Total Time :
- 50 min
- Preparation Time :
- 15 min
- Cooking Time :
- 35 min
- Servings :
- Cooking Level :
- Kishori Sud
- 1 Cup Black Rice
- 6 Tbsp Sugar
- 15 Soaked Skinned Almonds
- 1 1/2 Ltr Toned Milk
- 3 Slit Green Cardamoms
- Step 1
- Soak the black rice for 15 minutes or overnight.
- Step 2
- Pressure cook the rice for two whistles as that makes the cooking process of the kheer easier and cuts short the time taken to make it.
- Step 3
- Boil the milk in a deep non-stick pot.
- Step 4
- Once it comes to boil, add the rice and cook for 5 minutes and then add in the sugar or condensed milk.
- Step 5
- Mix it well and cook until the consistency of the milk becomes as required for a kheer and mix in 3/4th of the soaked and chopped nuts and dry fruits.
- Step 6
- When the kheer is cooking on medium heat, keep stirring it and make sure nothing sticks to the bottom of the pan or on the sides.
- Step 7
- Once you get the desired consistency, take it off the burner and let it cool.
- Step 8
- You can place it in the refrigerator and then serve the kheer chilled or serve it warm as per liking by garnishing it with the left over slivers of nuts.