Manipur Chak Hao Kheer Black Aromatic Rice Pudding Manipuri

Method

1. 1

   Wash chak hao in cold water 2 to 3 times.

2. 2

   Soak in 2 cups cold water for 2 hours — the soaking water turns deep purple-black from anthocyanin pigments. Drain.

3. 3

   Bring 1 litre full-fat milk to a boil in a heavy pot on medium heat. Reduce to medium-low.

4. 4

   Add the drained black rice. Stir well.

5. 5

   Cook on medium-low for 40 to 45 minutes, stirring every 3 to 4 minutes.

6. 6

   The milk turns from white to pale purple to a vivid deep jewel-purple as the rice cooks. Scrape the sides regularly to prevent scorching.

7. 7

   Test after 40 minutes: press a grain — it should be soft with a slight pleasant chewiness.

8. 8

   Add sugar. Stir until dissolved. Simmer 5 more minutes.

9. 9

   Add ghee, cardamom powder and saffron-infused milk. Stir.

10. 10

    Add fried cashews. Serve warm or chilled — the colour deepens further when cold.