Black Rice Kheer (Chak Hao Amubi Kheer)
on Mar 05, 2024, Updated Mar 13, 2024
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 festivals or special occasions.
Try Carrot Kheer, Orange Kheer, Rose Sabudana Kheer, and Chikoo Kheer if you like this recipe.
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 myself a packet of black rice, also called 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 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 has an earthy flavor and can be made in under 60 minutes using 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 if the heat is high.
Coconut – Dry coconut gives a beautiful flavor to the kheer.
Sugar – Adjust the sugar quantity according 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, etc.
How To Make Black Rice Kheer
Cook The Rice
Wash ½ cup of black 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 1-liter whole milk in a heavy-bottomed pan over medium heat until it boils. Stir frequently to prevent the milk from scorching at the bottom of the pan.
Add the following ingredients and mix well.
- cooked rice
- ½ cup grated dry coconut
- 2 bay leaves
Reduce the heat to low.
Cook for 15-20 minutes, stirring frequently.
Add ¼ cup granulated white sugar and ½ teaspoon cardamom powder and cook for 3-4 minutes.
Garnish with 2 tablespoon slivered almonds and cashews and serve hot or chilled.
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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.
- Add sugar and cardamom powder and cook for 3-4 minutes.
- Garnish with slivered almonds and cashews and serve hot or chilled.
