Chak Hao Amubi Recipe: Manipuri Black Rice Kheer (4 Ingredients)

Manipuri Chak Hao Amubi

The traditional Chak Hao Amubi, Manipuri Black Rice Kheer is reflective of the State's culinary trail. It is made with minimal ingredients and slow cooked until the nutty flavour of the Black Rice seeps through.

Black Rice Kheer is a simple, straightforward dessert, easy to make with very few ingredients, yet delicious and nutritious. Once cooked, the Black Rice turns into a bright purplish burgundy, adding uniqueness to the Kheer.

History and Origin of Chak Hao Amubi

Manipur is an Indian State in the North Eastern region, with its south east part bordered by Myanmar. Apart from its beautiful valleys and lush forests, sprawling grasslands and caves, the region has a rich cultural heritage too.

This Black Rice, or the Forbidden Rice, earned its name because it was once reserved for the Chinese Emperor, for whom it was meant to ensure health and longevity. Forbidden Rice is a medium grain, glutinous or non glutinous heirloom rice with a deep purple hue and a nutty, slightly sweet flavour. Varieties include Indonesian Black Rice and Thai Jasmine Black Rice.

Although Black Rice is cultivated in other parts of North East India, Manipur is known for producing the best variety. Rich and fertile Manipur soil and unadulterated Himalayan streams help the Black Rice grow in abundance in this region.

The Black Rice is yet another gem from the Land of Jewels, Manipur, which literally means bejewelled land. This fragrant and sticky variety of rice is a staple of the state, and the Kheer made from it is a must in every Manipuri celebration.

Black rice is known as Chak Hao Amubi in Manipuri, where Chakhao means delicious and Amubi means black. Desserts made from Black Rice are generally served on special occasions, major feasts and festive events.

Black rice is a source of Iron and Vitamin E, and is rich in Antioxidants. The bran hull, the outermost layer of Black Rice, contains some of the highest levels of Anthocyanins found in food. The grain has a similar amount of fibre to brown rice and, like brown rice, has a mild, nutty taste.

My Nostalgia and Memory

Even while writing this post I am totally abashed by the fact that, though being an Indian, I rarely know much about the North Eastern parts of India. Though other parts of India and its cuisines are well propagated around, North Eastern Cuisine is yet to be explored.

So my venture into North East Indian Cuisine has taken its first step with this Black Rice Kheer. I have always been fascinated by the places, people and cuisines of North Eastern India.

Recently my daughter asked me to cook this Kheer with Thai Black Glutinous Rice (Pulut Hitam), a variety which is locally available. I usually make Bubur Pulut Hitam, a mildly sweetened traditional Malaysian dessert which is one of the most popular desserts in the South East Asian region.

Why You Will Love This Recipe

• Very few ingredients: Authentic Chak Hao Amubi is cooked with just Black Rice, Milk and Sugar.
• Stunning natural colour: The Black Rice turns the Kheer a bright purplish burgundy without any colouring.
• Nutty, comforting texture: Soft, slow cooked rice in creamy milk with a gentle nutty flavour.
• Warm or chilled: Serve it at room temperature or cold, whichever suits your day.
• Easy to adapt: Swap the sweetener, adjust the sweetness and set the consistency to suit your taste.

Recipe Overview

• Cuisine: North Eastern Indian (Manipuri)
• Recipe Type: Dessert, Kheer
• Yields: About 3 Medium Bowls
• Servings: 2 to 3 Portions
• Difficulty: Easy
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 10 to 15 Minutes
• Soaking Time: 8 Hours or Overnight (6 hours at the very least)
• Cooking Time: 30 to 45 Minutes
• Total Time: About 9 Hours, including soaking

How to Cook Chak Hao Amubi: Step by Step Details

Ingredient List

For the Black Rice Kheer:

• 1/3 cup Black Rice (Thai black glutinous rice, soaked)
• 4 cups Milk
• 1/2 cup Sugar
• 2 to 3 pods Cardamom

To Garnish:

• 1 tbsp Ghee
• 8 Cashew Nuts
• 8 Almonds

Method: Detailed Cooking Instructions

Step 1: Wash and Soak the Black Rice

1. Clean and wash the Black Rice 2 to 3 times, or until the water runs clear.
2. Soak the Black Rice in water for about 8 hours or overnight.
3. Once soaked, drain and discard the water used for soaking.
4. Grind the Cardamom Pods into a fine powder and keep it aside.

Pro Tip: Black Rice is a tougher variety which takes longer to cook, so do not skip the soaking. Read the package instruction for soaking and the rice to water ratio to get the rice al dente.

Step 2: Simmer the Black Rice in Milk

1. Boil the Milk in a heavy bottomed pan or a pressure cooker.
2. When the Milk boils, lower the flame and carefully add the soaked Black Rice to the Milk and mix well.
3. Cook the Black Rice on a low flame until the rice turns soft, about 25 to 30 minutes, stirring occasionally.

Pro Tip: Make sure the ingredients do not get scorched at the bottom, which will totally spoil the taste of the Kheer.

Step 3: Sweeten and Flavour the Kheer

1. When the Black Rice turns soft and cooked, add the Sugar and mix well.
2. Sprinkle the Cardamom Powder and give a quick stir.
3. Let it cook on a low flame until the Sugar dissolves and the Kheer reaches the desired consistency.

Pro Tip: If you feel the Kheer is thick, add more Milk. Adjust the consistency and the sweetness to suit your preference.

Step 4: Garnish and Serve

1. Heat Ghee in a pan and let the flame be low.
2. Add slivered Cashew Nuts and Almonds and fry for a few minutes until the nuts turn golden yellow.
3. Pour the Ghee and the fried nuts into the Black Rice Kheer and mix well.
4. Serve Chak Hao Amubi at room temperature or chilled.

Pro Tip: The Kheer thickens as it cools, so stir in a splash of milk before serving it chilled.

Pro Tips and Notes

• Soak well: Black Rice is a tougher variety which takes longer to cook, so soak it for at least 8 hours or overnight. It can be cooked without soaking, but it takes a longer time and extra milk, and the texture is not perfect.
• Check the packet: Read the package instruction on whether the rice needs soaking, and for the rice to water ratio.
• Local rice: I have used locally available (Malaysia) Black Glutinous Rice in this recipe, which needed soaking.
• Texture: The rice should be soft once cooked. Increase the Milk if required, and adjust the consistency to suit your preference.
• Sweetener: Palm Sugar or Jaggery can be used instead of White Sugar. If using Jaggery, add it once the Kheer has cooled slightly, as hot milk can curdle.
• Keep it authentic: Authentic Chak Hao Amubi is cooked with just Black Rice, Milk and Sugar. The Cardamom Powder and the garnishes are truly optional.

Serving Suggestions

Serve Chak Hao Amubi warm, at room temperature or well chilled in small bowls or glasses. Top it with a few extra ghee roasted nuts for crunch. It makes a lovely festive dessert for Navratri and other celebrations.

Storage Suggestions

• Refrigeration: Cool completely, then store in an airtight container in the fridge for up to 3 days. Do not leave it at room temperature for more than 2 hours.
• Freezing and Thawing: Freezing is not generally recommended, as milk based puddings can turn grainy once thawed. If you must, freeze for up to 1 month, thaw overnight in the fridge and whisk in a little milk.
• Reheating: Warm on a low flame with a splash of milk, stirring often. In the microwave, heat in 30 second bursts, stirring in between.

FAQ

What is Chak Hao Amubi?
Chak Hao Amubi is the traditional Manipuri black rice kheer, made with black rice, milk and sugar and served at celebrations, feasts and festive occasions.

Can I use Thai black glutinous rice instead of Manipuri Chak Hao?
Yes. I used locally available Thai black glutinous rice (Pulut Hitam) in Malaysia. Authentic Chak Hao is a Manipuri variety, so the texture will be a little stickier with the Thai rice.

Do I need to soak black rice for kheer?
Yes, I soak it for 8 hours or overnight. It can be cooked without soaking, but it takes longer and needs extra milk.

How long does black rice take to cook in milk?
After soaking, it takes about 25 to 30 minutes on a low flame, stirring occasionally, until the rice turns soft.

Can I use palm sugar or jaggery in black rice kheer?
Yes, either can replace white sugar. Adjust the amount to suit your sweet tooth.

Is black rice kheer vegan?
Not as written, because it uses milk and ghee.

Is Chak Hao Amubi gluten free?
Yes, the ingredients in this recipe are naturally gluten free. Do check the label if your rice is packaged.

Is black rice kheer kid friendly?
Yes, it is mild, creamy and gently sweet. Chop the nuts finely for little ones, and leave them out if there is any nut allergy.

How long does black rice kheer keep in the fridge?
Stored in an airtight container, it keeps for up to 3 days. Add a splash of milk when reheating.

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• Zafrani Phirni Recipe: Another silky rice dessert, perfumed with saffron and almonds.
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• Kuih Sago Rose: A rose flavoured Malaysian sweet for those who love a South East Asian dessert.

A Bowl of Jewels from the Land of Jewels

A handful of dark grains, a pot of patient milk and a little time, and the humblest of ingredients turns into burgundy silk. That is the quiet magic of Chak Hao Amubi, a gift from Manipur to every kitchen that cooks it slowly.