Black Rice Kheer or Chak-Hao Kheer

Post No.126

In our  food journey we are landing on another seven sister states today – Manipur. Manipur is one of the states of North eastern India. The staple food of Manipur consists of Rice, leafy vegetables and fish. Today I am making  Chak-Hao Kheer  using black rice of Manipur. It changes its colour to purple when cooked. In china and south east  Asian countries it is commonly known as forbidden rice as it was reserved exclusively for royalty in ancient china. It has immense nutritional and health benefits. Black rice has a very unique  flavour and nutty in taste. Black rice is an excellent  source of fiber, amino acids, minerals, vitamins and antioxidant. Manipur black rice kheer is a delicious dish which is liked by the people of every age group. Try this Manipuri Black Rice Kheer at your weekends and impress your family and friends.


½ cup black rice

¾ cupsugar

1 bay leaf

4 cup mlk

3 cardomom

Few cashew nuts for garnishing


Wash the black rice three or four times and soak for 4-5 hours or over night.

Heat milk in a thick bottomed vessel till it starts boiling and gets thicker.

Strain the rice and  cook it in the milk on medium flame along with bay leaf.

Keep cooking and stirring till the rice is cooked and the consistency of kheer becomes thick.

Add sugar and cardamom powder and stir well. The kheer will be purplish in colour.

For seasoning heat ghee in a pan. Add cashew nuts to it and as they brown, add them to the kheer

Serve warm or chilled.

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