Entree: India – Northeast Hills – चक हाओ खीर ➤ Chak Hao Kheer (Creamy black rice pudding made by simmering aromatic Manipuri black rice with milk and sweeteners)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 1 cup (200 g) Chak Hao black rice, rinsed and soaked 2–4 hours
- 3 cups (720 ml) water for cooking rice
- 4 cups (960 ml) whole milk
- 1/2 cup (100 g) jaggery, grated, or 1/2 cup (100 g) granulated sugar, adjust to taste
- 2 tbsp (30 ml) ghee
- 4 green cardamom pods, lightly crushed
- 1/4 tsp (1 g) fine sea salt
- 1/3 cup (40 g) toasted grated coconut or desiccated coconut for garnish (optional)
- 1/4 cup (35 g) roasted cashews and almonds, roughly chopped for garnish (optional)
- 1 tsp (5 ml) rose water or a few strands of saffron soaked in 1 tbsp (15 ml) warm milk (optional)

Instructions

1. Drain the soaked Chak Hao rice and place it in a medium saucepan with 3 cups (720 ml) water. Bring to a boil, then reduce heat and simmer until the grains are tender but still hold shape, about 25–30 minutes. Drain any excess water if needed.
2. In a separate heavy-bottomed pot, bring the milk to a gentle boil over medium heat, stirring occasionally to prevent scorching.
3. Add the cooked black rice to the milk along with the crushed cardamom and ghee. Simmer gently, stirring frequently, until the mixture thickens and the rice releases its deep color, about 20–25 minutes.
4. Stir in grated jaggery or sugar and the pinch of salt. Continue to simmer 5–10 minutes until sweetener is fully dissolved and the kheer reaches desired consistency; it will thicken further as it cools.
5. If using, stir in rose water or saffron-soaked milk in the last minute of cooking.
6. Remove from heat, let rest 10 minutes, then ladle into bowls and garnish with toasted coconut and chopped nuts. Serve warm or chilled according to preference.