Chak hao — the GI-tagged black aromatic rice of Manipur — slow-cooked in full-fat milk into a deeply purple, fragrant pudding eaten at celebrations and festivals.
Ingredients
1/2 cup chak hao arobi (Manipuri black aromatic rice — GI-tagged variety from Manipur; available at Indian stores and health food stores; has a natural floral, nutty aroma)
1 litre full-fat milk
1/2 cup sugar — adjust to taste
1/4 tsp cardamom powder
1 tbsp ghee
2 tbsp cashews — fried in 1 tsp ghee until golden
A pinch of saffron soaked in 2 tbsp warm milk
Method
Wash chak hao in cold water 2 to 3 times.
Soak in 2 cups cold water for 2 hours — the soaking water turns deep purple-black from anthocyanin pigments. Drain.
Bring 1 litre full-fat milk to a boil in a heavy pot on medium heat. Reduce to medium-low.
Add the drained black rice. Stir well.
Cook on medium-low for 40 to 45 minutes, stirring every 3 to 4 minutes.
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.
Test after 40 minutes: press a grain — it should be soft with a slight pleasant chewiness.
Add sugar. Stir until dissolved. Simmer 5 more minutes.
Add ghee, cardamom powder and saffron-infused milk. Stir.
Add fried cashews. Serve warm or chilled — the colour deepens further when cold.