CHAK HAO AMUBI - MANIPURI BLACK RICE KHEER



PAYASAM, PEADHAMAN, KHEER
CHAK HAO AMUBI - MANIPURI BLACK RICE KHEER
     
    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.  Recently my daughter asked me to cook this Kheer with Thai Black Glutinous Rice(Pulut Hitam) 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.
      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, non-glutinous/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 or the Forbidden Rice is cultivated in the other parts of North East India, Manipur produces the best Black Rice variety.  Rich & fertile Manipur soil and unadulterated Himalayan streams facilitate the growth of Black Rice 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  & sticky variety of rice is a staple of the state and the Kheer made from it is a must in every Manipuri celebration.
     Manipur is an Indian State in the North-Eastern region which has its south-east part bordered with Myanmar. I have always been fascinated by the places, people & cuisines of North-Eastern India. Apart from its beautiful valleys and lush forests, sprawling grasslands and caves, the region has a rich cultural heritage too. Black rice is known as Chak Hao Amubi in Manipuri where Chakhao means delicious and Amubi means Black. Desserts made from Black Rice is generally served on special occasions. major feasts and festive events. Black rice is a source of Iron, Vitamin E, and rich in Antioxidants. The bran hull (outermost layer) of Black Rice contains 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.
     The traditional Chak Hao Amubi- Manipuri Black Rice Kheer is reflective of the State’s culinary trail –  made with minimal ingredients & slow cooked until the nutty flavour of the Black Rice seeps through.  Black Rice Kheer is a simple straight forward Dessert, easy to make with very few ingredients yet delicious & nutritious.


RICE VARIETY
BLACK RICE
     Once cooked this

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Cuisine - North-Eastern India(Manipur)
Course - Dessert
Difficulty - Easy
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Soaking Time - 6-8 Hours/Overnight
Cooking Time - 30-45 Minutes



HOW TO COOK CHAK HAO AMUBI - MANIPURI BLACK RICE KHEER

PAYASAM, PRADHAMAN, KHEER
CHAK HAO AMUBI - MANIPURI BLACK RICE KHEER


INGREDIENTS:

Black Rice - 1/3 Cups
Milk - 4 Cups
Sugar - 1/2 Cup
Cardamom - 2-3 Pods

To Garnish:

Ghee - 1 Tbpsn
Cashewnuts - 8 Nos.
Almonds - 8 Nos.

METHOD:

To Soak & Cook the Black Rice Kheer:

  • Clean, Wash the Black Sticky Rice 2-3 times or until water runs clear.
  • Soak the Black Sticky Rice in water for about 8-10 hours/Overnight.
  • Once soaked, drain and discard the water used for soaking.
  • Grind the Cardamom Pods into a fine powder and keep it aside.
  • Meanwhile, boil the Milk on a heavy-bottomed pan or a pressure cooker.
  • When the Milk boils, lower the flame and carefully add the soaked Black Rice to the Milk and mix well.
  • Cook the Black Rice on a low flame until the rice turns soft for about 25-30 Minutes, stirring it occasionally.
  • Make sure that the ingredients don't get scorched at the bottom which will totally spoil the taste of the Kheer.
  • When the Black Rice turns soft & cooked add the Sugar and mix well.
  • Sprinkle the Cardamom Powder and give a quick stir.
  • Let it cook on a low flame until Sugar dissolves and the Kheer reaches the desired consistency.

For Garnishing:

  • Heat Ghee in a pan, let the flame be at a low.
  • Add slivered Cashew Nuts & Almonds and fry for few minutes until the nuts turn into golden yellow colour.
  • Pour in the Ghee & the fried nuts to the Black Rice Kheer and mix well.
  • Serve Chak Hao Amubi - Black Rice Kheer @room temperature or chilled.

NOTES :

  • Black Rice is a tougher variety which takes longer time to cook.
  • So make sure to soak it for at least 8-10 hours or overnight.
  • Read the package instruction whether it needs soaking and for rice water ratio to get the Rice Al dente.
  • I have used locally(Malaysia) available Black Glutinous Rice in the recipe which needed soaking.
  • The Rice should be soft once cooked.  Can increase the amount of Milk if required.
  • Can use Palm Sugar instead of White Sugar in the recipe.
  • Adjust the amount of sweetener to suit your Sweet Tooth.
  • If you feel the Black Rice Kheer is thick, add more Milk.
  • Adjust the consistency of the Kheer to suit your preference.
  • Authentic Chak Hao Amubi is cooked with just the Black Rice, Milk & Sugar.
  • Adding Cardamom Powder and the garnishes are truly optional.
  • Serve the Black Sticky Rice Dessert warm or cold.

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