Chak-Hao Amubi Recipe (Black Rice Pudding)
Chak-Hao Amubi Recipe (Black Rice Pudding) is a delicacy that comes from the North East of India, particularly Manipur. Assam & Manipur produces a large scale of Black rice, which is drought resistant and also rich in minerals. Hence there are various regional recipes made with black rice, and the most delicious among all is Chak-Hao Kheer. The preparation is pretty much easy and is similar to our humble white rice kheer. The only difference here is the extended rice-soaking time of 3-4 hours. Serve Chak-Hao Amubi Recipe (Black Rice Pudding) hot or chilled, as an occasional dessert after a nice weekend meal!
If you like this recipe, see more recipes that can be cooked with black rice
- 3/4 cup Black Rice , soaked for 3-4 hours
- 2 liter Milk , full cream milk
- 1/2 cup Sugar
- 1 teaspoon Cardamom Powder (Elaichi)
- 8-10 Cashew nuts , fried
- 10 Raisins , optional
How to make Chak-Hao Amubi Recipe (Black Rice Pudding)
To prepare Chak-Hao Amubi Recipe (Black Rice Pudding), wash and soak rice in fresh water for 3-4 hours before cooking.
In a thick bottomed pan, heat milk and boil till it starts reducing and look light cream in color.
Add soaked black rice and cook in medium to low flames till rice is 90% cooked. Keep stirring in regular intervals and also scrap the cream from sides and add into the kheer, this will make it creamier.
The kheer will start turning purple in color because of the Chak-Hao/black rice.
Once the milk is thick and creamy and the rice is almost done, add sugar and cardamom powder and stir well.
After adding sugar, the milk will slightly look diluted, but it will thicken again in few minutes.
Cook till the kheer is creamy in texture and turn off the gas
In a small pan, heat ghee and fry cashews till browned slightly.
Add the fried cashews to Chak-Hao Amubi Recipe (Black Rice Pudding) and give a quick mix.
Serve Chak-Hao Amubi Recipe (Black Rice Pudding) hot or chilled, as an occasional dessert after a nice weekend meal!
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'