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NASI MINYAK - MALAYSIAN GHEE RICE

Nasi Minyak or in simple terms translated from Malay as Oil Rice is a festive rice dish popular in Malaysian Cuisine. This Rice Dish is a cornucopia of flavour and colours. Though Nasi Minyak are cooked in various ways, and it comes out in various shades from simply a white rice to bright yellow to orange. The fancy of preparation solely stands with the cook and the addition of colour goes just to appease the senses, and it has nothing to do with the flavour.

Nasi Minyak should have been probably named after one of the main ingredients - the oil or the clarified butter/ghee, which gives the name to this dish. Here, the “oil” used is usually ghee (minyak sapi), but the locals may not know or call it as Ghee Rice. Looking deep into the origins and cooking style of this Rice Dish, I came to see that traditionally in olden days, Nasi Minyak was cooked in Vegetable Oil & Margerine . Usage of Ghee(Minyak Sapi) in Nasi Minyak was a gradual adaptation, a natural influence from the Indian and Pakistani population in Singapore and Malaysia.

Well, what they commonly use while cooking Nasi Minyak is Minyak Sapi, the locally available Ghee. But I personally feel that Minyak Sapi doesn't have the original flavour of an Indian Ghee. Maybe there is some addition of Margarine or Vegetable fat in it.

Apart from the ghee the addition of spices such as star anise, cinnamon, cardamom etc., gives out a fantastic fragrance and adds layers of flavour to this Rice Dish. What makes this Rice dish unique and out of the box from its counterparts Pulao/Pilaf is that the addition of Pandan Leaves and Evaporated Milk. Though it is called Nasi Minyak or the Oily Rice, the rice as such is not much oily or greasy. Nasi Minyak is made using 'Basmati' rice. When cooked, it has a fluffy texture, less starchy and soaks up the flavours of the spices, retaining its firm shape. I normally soak the rice for about 20-30 minutes before cooking.

When I say Nasi Minyak, I got acquainted with this dish in Malaysia. It is believed to have originated from Indonesia. Nasi Minyak was considered to be a special dish once served only for the Royals - sultan of Palembang, Indonesia and for his royal guests. As time passed, most of the royal dishes slowly seeped into the common kitchen, but still, such dishes takes a special place during festivities, big celebrations and special occasions. Nasi Minyak is surely influenced from Middle Eastern cooking. And with all the flavour and Basmati Rice, this Rice dish can be called as the younger sibling of Biriyani, with not much of a fancier affair and this rice dish doesn't have any meat in it, making it a closer twin of Puloa/Pilaf. In Malaysia, Singapore and Indonesia, Nasi Minyak is mainly served during weddings and Raya feasts.

NASI MINYAK - MALAYSIAN GHEE RICE

Best Side Dishes for Nasi Minyak:

Ayam Masak Merah
Beef Rendang
Chicken Rendang
Prawn Sambal
Gulai Chicken
Nyonya Chicken Curry
Kapitan Chicken
Acar Jelatah

Cuisine - Indonesia (South East Asian)
Course - Main Course
Spice Level -Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes

For more recipes from INDONESIAN CUISINE, Click here...

HOW TO COOK NASI MINYAK- MALAYSIAN GHEE RICE

NASI MINYAK - MALAYSIAN GHEE RICE

INGREDIENTS:

For Nasi Minyak:

Basmati Rice - 2 Cups
Milk/Evaporated Milk - 1 Cup
Water - 2 Cups
Pandan/Screwpine Leaves - 2 Leaves
Kaffir Lime/Lemon Leaves -2 Leaves
Lemon Grass - 1 Stalk
Onion - 1 No.
Garlic - 2-3 Cloves
Ginger - 1/2 "
Salt - To Taste
Minyak Sapi/Ghee - 2 Tablespoons

Spices:

Bay Leaf - 1 Leaf
Star Anise - 1 Flower
Cinnamon 1" Stick - 2 Nos.
Cloves - 3 Nos.
Cardamom - 2- 3 Pods

For Drizzling(Optional):

Yellow Food Colour - a Pinch
Orange Food Colour - a Pinch
Water - 2-3 Teaspoons

For Garnishing(Optional):

Mint Leaves - a few
Ghee - 1 Teaspoon
Cashew Nuts - a few
Raisins - a few

METHOD:

Stove Top:

Clean and wash the rice until water runs clear or for 2-3 times.
Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Add finely chopped Onions and sauté until Onions turn translucent.
Add Ginger-Garlic paste and sauté until it turns fragrant.
Drain the soaked rice and add it to the above.
Fry this for 5-7 minutes on a very low flame.
Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
Cut the Lemon Grass(just use the White part) & slightly crush it with a pestle.
Add slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
Keeping the saucepan uncovered, bring the rice to a boil.
Once the Evaporated Milk & Water begins to boil, lower the flame.
Cover the pot and cook the rice on a low flame for about 15-20 minutes.
Cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
After a few minutes, drizzle a few teaspoons of Orange Food Colouring(do not mix).
Leave this on a very low flame for a few more minutes.
Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
Fluff up the Nasi Minyak with a fork or a chopstick before serving.
Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up.
Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.

NASI MINYAK - MALAYSIAN GHEE RICE

Rice Cooker Method:

Clean and wash the rice until water runs clear or for 2-3 times.
Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Add finely chopped Onions and sauté until Onions turn translucent.
Add Ginger-Garlic paste and sauté until it turns fragrant.
Drain the soaked rice and add it to the above.
Fry this for 5-7 minutes on a very low flame.
Transfer the above ingredients into a Rice Cooker.
Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
Cut the Lemon Grass(just use the White part) & slightly crush it with a pestle.
Add slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
Cover the Rice Cooker and turn it on.
Cook until it automatically turns off.
First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
After a few minutes drizzle a few teaspoons of Orange Food Colouring(do not mix).
Leave the Rice Cooker in warm mode for another 5-10 minutes.
Allow it to cool for few minutes.
Fluff up the Nasi Minyak with a fork or a chopstick before serving.
Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up.
Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasonings & Vinegar.

In Microwave:

Clean and wash the rice until water runs clear or for 2-3 times.
Soak the Rice with ample of water for about 15-20 Minutes but it is purely optional.
Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Add finely chopped Onions and sauté until Onions turn translucent.
Add Ginger-Garlic paste and sauté until it turns fragrant.
Drain the soaked rice and add it to the above.
Fry this for 5-7 minutes on a very low flame.
Transfer the above ingredients into a microwave safe bowl with cover.
Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
Cut the Lemon Grass(just use the White part) & slightly crush it with a pestle.
Add slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
Cook this on Micropower high for another 5-7 minutes
Stir the Rice once and cook again on Micropower high for another 5 minutes or until the rice is cooked.
Remove the bowl from the Microwave, carefully open the lid and gently fluff it up once.
First, drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
Cook this on Micropower high for a minute or two.
Again, remove the bowl from the Microwave, carefully open the lid.
Now, drizzle a few teaspoons of Orange Food Colouring(do not mix).
Cook this again on Micropower high for a minute or two.
Then remove the bowl from the Microwave and leave it aside for a few minutes to cool down.
Fluff up the Nasi Minyak with a fork or a chopstick before serving.
Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up.
Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.

NOTES:

I have used Basmati Rice for Nasi Minyak. Can use any other long grained Raw Rice variety for the purpose.
Soaking the Basmati Rice for Nasi Minyak Recipe is purely optional. But I usually do it as it has become a habit while cooking Basmati Rice.
I have used Evaporated Milk along with water to cook Nasi Minyak. Rice Water Ratio 1:11/2 Cups.
I usually cook Nasi Minyak in Rice Cooker, which is the easiest method.
Adding Food Colouring is purely optional.
If you cannot get hold of Pandan/Screwpine Leaves, add few drops of Pandan Essence to the Rice.
Nasi Minyak goes well with any type of spicy Vegetarian or Non-Vegetarian Curries and Side dishes.

BLACK PEPPERCORNS

BLACK PEPPER - THE KING OF SPICES - THE BLACK GOLD

An indigenous Spice from "Gods own Country - Kerala". The history of Black Pepper has long written stories earning Kerala transnational fame. A history of its own which attracted seafarers in hordes at one stage in the history of Kerala for this priced BLACK GOLD. Black Pepper was such a desirable Spice that it is used for its varied Culinary and Therapeutical Uses. Since then, Black Pepper has become an inevitable ingredient in several Cuisines around the world.

Black Pepper comes from the dried, unripe fruit of the plant Piper Nigrum. These Green Berries when ripe & dried turns out into Black Pepper alias Black Gold. Whereas in the medieval period the Arabs, to maintain their Monopoly in Pepper Trade kept it as a trade secret and propagated a mythical story that the Peppers are grown in the Groves of trees in India in the mountains, guarded by poisonous serpents. In order to harvest the pepper, the trees have to be burned, driving the snakes away and in the process turning the fruit black.

Commonly named as Peppercorns, but its native name calls it as 'Kurumulagu or Nalla Mulagu' - Milagu, Kali Mirch, Mira. Peppercorns are indigenous to South India specifically Kerala and it founds its way throughout the world. This Black Gold was once considered to be one of the most expensive spice and the term "Pepper Expensive" is used for the most expensive & prohibited items.
Peppercorns have a wonderful aroma and an enticing warm, spicy flavour. The Peppercorns can be either added whole or ground into a variety of dishes, marinades and sauces. It's widely used in the Cuisines Around the World.
Black Pepper is called the "King of Spices" as it is an amazing spice traded around the world since ancient times. Traded mainly for its desirable pungent nature. It is valued as a Spice and also as a Medicine. Ground, dried and cooked Peppercorns have been used since antiquity, both for flavour and as traditional medicine. This spice has loads of Health Benefits.

Rich in Vitamin B and produces Calcium
It consists of Potassium that helps in regulating heart rate and high blood pressure.
Helps in producing red blood cells
Detoxifies your body
Cleanses your intestines and stomach
Prevents constipation
Prevents cancer
Prevents skin deformation & wrinkles
Helps in losing weight

Black Pepper is a good source of Proteins, Vitamins & Minerals. It is also rich in antioxidants which help protect cells from damage.

TYPES OF PEPPERCORNS:

Black Peppercorns

The most common variety of Black peppercorns are Ripe Green Peppercorns that have then been left out to dry in the sun. Enzymes in the berries cause the skin to turn black during the drying process.

They have the strongest & the most pungent flavour. Freshly ground Peppercorns along with Salt are ideal for seasoning pretty much anything. There are many varieties, including the Kerala Peppercorns which has a pungent and sharp taste; Brazilian Peppercorns have a harsh taste whereas the Indonesian variety has a citrusy note & it is mild compared to the other varieties.

Green Peppercorns

Green Peppercorns are unripe Peppercorns picked at the same stage of ripeness as for Black Peppercorns. But these are not allowed to dry. Sometimes they are dehydrated which makes it more flavourful.
Green Peppercorns are slightly spicy and aromatic, they’re great for flavouring sauces for meat dishes. Their flavour and spiciness are less concentrated than black peppercorns and are considered the least pungent of the peppercorns. Green Peppercorns are commonly preserved in brine or vinegar.

White Peppercorns

White Peppercorns are the mature Peppercorns that are allowed to ripen to a red colour before being picked. After harvesting, they are soaked and then the outer skin is removed, revealing a smooth white underlayer. They are then dried and bleached under the sun.
They have a fiery, but a less pungent taste. White Peppercorns and White Pepper Powder are good for seasoning light coloured Dishes & Sauces. They are widely used in Asian Cuisine. White Peppercorns serves the purpose by mildly spicing the dish with the required Peppery feel.

Red Peppercorns

When Peppercorns are left to fully ripen on the vine they turn into a brilliant shade of red. Red Peppercorns are rare to find. Typically they are dried which develops a black coat or when the skin is removed from it what we get is White Peppercorns.
Red Peppercorns are very expensive and are usually used in gourmet food.

Pink Peppercorns

   These aren’t actually Peppercorns. They come from the Baies rose plant imported from Madagascar. Pink Peppercorns are expensive. Pink peppercorns are pungent and slightly sweet with fruity and floral notes.
   They are not as flavorful as the real Peppercorns but still have a peppery bite, they also have They’re best for garnishing. Pink Peppercorns are very delicate, so experts suggest crushing them in a spice grinder or with a knife rather than a pepper mill.

HEALTH BENEFITS OF BLACK PEPPER

BLACK PEPPERCORNS

Black Peppercorn is a potluck filled with not just the pungency but it caters a plethora of health benefits. Though it's a part of ancient Indian heritage, it plays a major role in Ayurveda and in Traditional Chinese Medicine too. It is widely sued for its medicinal properties & culinary usage.

PREVENTS CANCER:

Black Pepper is said to prevent cancer when it is mixed with Turmeric. You can consume it by mixing both Black Pepper Powder and Turmeric Powder into fresh Cow Milk. This is a traditional home remedy followed by Indian women folks to get rid of gold & Phlegm. Black Peppercorns consist of antioxidants, Vitamin A and Carotenoids that help in curing Cancer and other deadly diseases.

AIDS DIGESTION:

Black Pepper aids digestion. When you consume Peppercorns hydrochloric acid is released by the stomach and helps in breaking down the proteins. Hydrochloric acid helps in cleaning your intestines and prevents you from other gastrointestinal diseases. This is the main reason that most of the meat dishes are seasoned/marinated with Black Pepper Powder.

PREVENTS CONSTIPATION:

Adding Peppercorns into your daily diet can help you relieve constipation. It also helps to prevent Colon Cancer, Diarrhoea and other intestinal bacterial diseases.

DETOXIFY YOUR BODY:

Consuming Black Pepper helps to sweat and urinate a lot. And thus it helps to discharge toxins from our body. Alternatively, it also burns fat. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body. It is a great blood purifier and removes excess urea, calcium and other toxins from the kidney.

TREATS URINARY DISORDERS:

Ayurveda uses Black Pepper in treating Urinary tract infections and disorders such as cystitis, nephritis, and gonorrhoea.

AIDS WEIGHT LOSS:

The phytonutrients present in the spice helps in breaking down excess fat and also helps to improve metabolism. Adding Pepper in your daily diet can help you lose weight.

TREATS RESPIRATORY DISEASES:

Black Peppercorns are one best spice when it comes to treating respiratory diseases like Cold, &Cough. Black Pepper is one simple ingredient used by Indian women folks as a Home Remedy to treat Cold, Cough and to get rid of Phlegm.

ASTHMA:

Black Pepper is found to be highly beneficial in treating Asthma, Whooping Cough and Bronchitis.

IMPROVES BLOOD CIRCULATION:

Regular consumption of Black Pepper improves Blood Circulation. This reduces High Blood Pressure/Hypertension and also improves Cardio-vascular health.

REDUCES CHOLESTEROL:

The micronutrients in Black Pepper counteract with the surge of lipids in the body. The antioxidant enzymes help in controlling the cholesterol levels significantly.

REDUCES JOINT PAINS:

Black Pepper has medicinal properties that can alleviate joint pains & arthritis. It also helps to prevent Gout.

TREATS DEPRESSION:

Chewing Raw Peppercorns helps to release mood-inducing chemicals to the brain that will keep your mind calm and soothing. It has proven beneficial in elevating one's mood and also helps in treating Depression.

MEDICINAL PROPERTIES - BEAUTY

Consuming this spice in the raw or cooked form are both good enough for your daily diet that will benefit your body and most importantly rejuvenate your skin.

SKIN ALLERGY: Due to its antibacterial properties, it is used as an antiseptic to treat skin problems.

SKINCARE: Black Pepper helps in removing blemishes from the skin and also improves the complexion. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body, thus providing a clearer skin.

PREVENTS SKIN PIGMENTATION: Black Pepper protects the skin from any sort of skin pigmentation like Vitiligo where your skin appears to have white patches. It prevents skin pigmentation and also helps maintain the original colour of the skin.

PREVENTS WRINKLES & AGING SPOTS: Consuming Black Pepper from a very young helps to prevent Wrinkles and skin problems.age. It also prevents premature ageing and dark spots too.

TREATS ACNE: Black Pepper helps to flush away the intoxicants from the body and also helps to smoothen the skin.

HAIR CARE: Anti-oxidative properties in Black Pepper provide nourishment to the scalp and hair follicles. Antibacterial properties prevent the scalp from infections and irritation. It also proves to be beneficial in treating Dandruff. Black Pepper strengthens the roots and prevents hair loss. It also provides shine and lustre to the hair.

CULINARY USES:

Peppercorns can be used in whole or in ground form in a variety of dishes. Freshly ground Peppercorns has a strong, unique spicy-sweet taste and they are more aromatic. Most recipes call for Black Peppercorns. It is one major component in most of the Spice Mixes too. It's widely used in Spicy dishes, Marinades, Sauces & Soups. It is also used while in beverages like Tea and Coffee.

Peppercorns are one of the main ingredients in Garam Masala Powder & Kitchen King Masala, a combination of spices used in both vegetarian and non-vegetarian dishes in Indian Cuisine. It is also used in the preparation of Curry/Masala Powders, Rasam Powders and Spice Mixes commonly used in Indian cooking.
Sukku Malli Coffee - a native brew prepared with ground Dry Ginger, Coriander Seeds, Peppercorns, Cloves & Cardamoms and then served sweetened with Palm Sugar is one beverage with a rejuvenating nature and loads of health benefits aiding digestion of the food side by side. A simple tea prepared with freshly ground Peppercorns, sweetened with Honey and served with a dash of lime is one best home remedy to relieve Cold, Flu and Sore throat.
Black Pepper Tea - Ground Pepper Powders can be added to tea or coffee to impart a pleasant and soothing effect. It serves as a good home remedy for sore throats, cold & flu.
Turmeric & Black Pepper Milk - A drink prepared by mixing Pepper Powder & Turmeric Powder to Milk is one good home remedy to get rid of Cold & Phlegm. It also has proven benefits in preventing Cancer.
Black Peppercorns are mainly added to Biriyanis & Pulaos, Indian Stews, Curries, Kormas, Dhals, Kebabs, Cutlets etc., It enhances the flavour of the dish along with other spices.
Peppercorns can be used while making Non-Vegetarian Curries like Kerala Style Pepper Chicken, Chettinad Chicken Kuzhambu, Kongu Style Mutton Kuzhambu, Chicken Pepper Fry, Pichu Potta Kozhi, Nattu Kozhi Kuzhambu etc., & etc.,
Peppercorn is one main ingredient in South Indian Rasams.
Thandai Masala Powder a combination of homemade sweet drink uses Peppercorn as one ingredient in it.
Ground Pepper Powder can be used to flavour foods like Soups, Patties, Stews, Purees, Sauces etc.,
Whole Peppercorns & Pepper Powder can be used in Rice dishes like Ven Pongal, Fried Rice.
Black Peppercorns. Pepper Powder can be used in the marinades while grilling Chicken or Lamb. Black Pepper Powder enhances the flavour of Tandoori Chicken, Buttermilk Fried Chicken, Honey Roast Chicken etc.,

HOME REMEDIES WITH BLACK PEPPER:

Cold & Cough:

Black Pepper Tea - Make a simple concoction by adding 1/2 Tspn of Black Pepper Powder & boil it, can also add Ginger/Dry Ginger to it, sweeten it with honey & drink this Black Pepper Tea hot.

Turmeric & Pepper Powder Milk - Add 1/2 Tspn of Black Pepper Powder & a pinch of Turmeric to fresh Cow Milk and boil it. Consume it hot or lukewarm for best results. This drink is best to get rid of Cold and Phlegm.

Black Pepper Powder & Honey - Add a teaspoon of Pepper Powder to 1 Tablespoon of Honey. This is one best home remedy to get rid of Cough and also helps to prevent Chest congestion.

Use Black Pepper & Black Pepper Powder in your dishes for a daily of Black Pepper in your diet. Especially during Winter, it is best to induce Black Pepper in your daily diet which can help you stay healthy and prevent yourself from different diseases.

For a detailed Recipe on HOW TO MAKE PEPPER POWDER, click here...

NOTES :

Black Pepper is a wonder spice. It can be used as a standalone Spice or used along with other spices. Compared to other Spices, Black Pepper tends to retain its flavour & aroma even after a long time of storage. Buy dry Black Peppercorns free from moist or any white patches. Store them in airtight containers in a cool, dry place away from sunlight to extend its shelf life. And use freshly ground Black Pepper for the best of flavour & aroma.

________________________________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

SHOP RELATED PRODUCTS:

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.

BLACK RICE

Once cooked this

For more DESSERTS, Click here...

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