Entree: India – Manipur – Chak Hao Kheer (A sweet black rice pudding made from aromatic Manipuri black rice cooked in milk and sweetened with jaggery, finished with cardamom and nuts)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 1 cup (190 g) Chak Hao black rice, rinsed and soaked 1–2 hours
- 4 cups (960 ml) whole milk
- 1 cup (240 ml) water
- 1/2 cup (100 g) grated jaggery (or dark brown sugar to taste)
- 2 tbsp (30 g) ghee
- 4 green cardamom pods, crushed
- 2 tbsp (30 g) chopped cashews
- 2 tbsp (30 g) raisins
- pinch of salt
- 1 tsp (5 ml) rose water (optional)

Instructions

1. Drain the soaked Chak Hao rice. In a heavy-bottomed saucepan, combine the rice and 1 cup (240 ml) water and bring to a gentle boil, then reduce heat and simmer, covered, until the rice is partly tender, about 15–20 minutes.
2. Add the whole milk and crushed cardamom pods to the saucepan. Bring to a gentle simmer over medium-low heat and stir frequently to prevent sticking. Simmer until the rice is fully cooked and the mixture becomes creamy, about 25–30 minutes.
3. Meanwhile, in a small skillet, warm the ghee over low heat and lightly toast the chopped cashews and raisins until golden; remove and set aside.
4. When the kheer has thickened to a creamy porridge consistency, stir in the grated jaggery a little at a time until dissolved. Taste and adjust sweetness.
5. Remove from heat, discard cardamom husks if desired, and stir in rose water if using. Let the kheer rest for 5–10 minutes; it will thicken further as it cools.
6. Serve warm or chilled, garnished with the toasted cashews and raisins.