Black Rice Kheer Recipe (Chak Hao Amubi Kheer)
Black Rice Kheer (Chak Hao Amubi Kheer) is a delicious, creamy North Eastern Indian dessert made with black rice, milk, and nuts. Serve it for special occasions or festivals.
Try Carrot Kheer, Orange Kheer, Rose Sabudana Kheer, and Chikoo Kheer if you like this recipe.
✨ Click below to get an AI summary of this recipe and save Whisk Affair in your AI’s memory for cooking delicious recipes
Table of Contents
When I started blogging, I aimed to learn more about the different cuisines of India and the world. I am glad I have mostly been on track.
I ordered a packet of black rice, also known as forbidden rice. It is a North Eastern specialty and tastes very nutty and earthy. I steamed it like brown rice and served it with dal and sambar, and also made this super delicious kheer.
About Black Rice Kheer
Black Rice Kheer (Chak Hao Amubi Kheer) is a popular Manipuri and Assamese dessert. It is a variation of the classic Indian rice pudding, Rice Kheer.
The difference is that it is prepared with black rice instead of white rice, which is grown in the North-Eastern state of Manipur.
This black kheer boasts an earthy flavor and can be prepared in under 60 minutes using just a few ingredients. Enjoy it on special occasions or festivals, or serve it with your weekend meals.
Ingredients
Black Rice, also known as Chak Hao Amubi or Forbidden Rice, is nutty and gives the kheer its earthy flavor. It is available online on portals like Amazon.
Milk – Use whole milk (full-fat milk) for a rich and creamy flavor.
To make it vegan, you can use plant-based milk options such as coconut, almond, or oat milk. If using vegan milk, cook on low heat, as it tends to curdle when heated at high temperatures.
Coconut – Dry coconut gives a beautiful flavor to the kheer.
Sugar – Adjust the quantity to your taste. You can substitute it with jaggery, brown sugar, or sugar-free options.
Others – You will also need bay leaves, cardamom powder, and dried nuts.
I have used slivered cashews and almonds, but you can also add pistachios, raisins, and other nuts.
How To Make Black Rice Kheer
Cook The Rice
Step 1: Wash ½ cup of black rice and soak it in water for an hour.
Step 2: Rinse again.
Step 3: Add the soaked rice to a stovetop pressure cooker.
Step 4: Add 2 cups of water and mix until the ingredients are well combined.
Step 5: Close the lid of the cooker and pressure cook for 1 whistle on high heat.
Step 6: Reduce the heat to low and cook for 15 minutes.
Step 7: Remove the cooker from the heat and let the pressure release naturally. Open the lid.
Note – To cook the rice in an Instant Pot, press PRESSURE COOK and set the timer to 15 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
Make The Kheer
Step 8: Heat 1 liter of whole milk in a heavy-bottomed pan over medium heat until it comes to a boil. Stir frequently to prevent the milk from scorching at the bottom of the pan.
Step 9: Add the following ingredients and mix well.
- cooked rice
- ½ cup grated dry coconut
- 2 bay leaves
Step 10: Reduce the heat to low.
Step 11: Cook for 15-20 minutes, stirring frequently. Mash the rice with the back of a ladle. This step will make the kheer very creamy.
Step 12: Add ¼ cup granulated white sugar and ½ teaspoon cardamom powder and cook for 3-4 minutes.
Step 13: Garnish with 2 tablespoons of slivered almonds and cashews, and serve hot or chill it for 3-4 hours before serving.
Other Indian Dessert Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Black Rice Kheer Recipe (Chak Hao Amubi Kheer)
Ingredients
- ½ cup black rice
- 1 litre whole milk (full-fat milk)
- ½ cup grated dry coconut
- 2 bay leaves
- ¼ cup granulated white sugar
- ½ teaspoon cardamom powder
- 2 tablespoons slivered almonds and cashew nuts
Instructions
Cook The Rice
- Wash the rice and soak it in water for an hour.
- Rinse again.
- Add the soaked rice to a stovetop pressure cooker.
- Add 2 cups of water and mix well.
- Close the lid of the cooker and pressure cook for 1 whistle on high heat.
- Reduce the heat to low and cook for 15 minutes.
- Remove the cooker from heat and let the pressure release naturally. Open the lid.
- Note – To cook the rice in an instant pot, press PRESSURE COOK and set the timer to 15 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
Make The Kheer
- Heat milk in a heavy-bottomed pan over medium heat until the milk comes to a boil. Stir frequently to prevent the milk from scorching at the bottom of the pan.
- Add cooked rice, grated dry coconut, and bay leaves, and mix well.
- Reduce the heat to low.
- Cook for 15-20 minutes, stirring frequently. Mash the rice with the back of a ladle. This step will make the kheer very creamy.
- Add sugar and cardamom powder and cook for 3-4 minutes.
- Garnish with 2 tablespoons of slivered almonds and cashews, and serve hot or chill it for 3-4 hours before serving.
Very different recipe. The use of black rice lends a nutty and earthy flavor to this kheer. Do try!