Name: Chak Hao Amubi recipe by Shaheen Ali at BetterButter
Prep time: 240 min
Cook time: 35 min
Total time: 275 min
Yield: 4
Ingredients: 3/4 cup black rice; 2 lit full fat milk; 1/2 cup Sugar; 1 tsp cardamom powder; 1 cup chopped cashews and raisins

ABOUT Chak Hao Amubi RECIPE

Chak Hao Amubi or Black Rice Kheer/Pudding is a delicacy that comes from the North East of India, particularly Manipur. Assam & Manipur produces a large scale of Black rice, which is drought resistant and also rich in minerals. Hence there are various regional recipes made with black rice, and the most delicious among all is Chak Hao Kheer. The preparation is pretty much easy and is similar to our humble white rice kheer. The only difference stopped here in this recipe is time of the soaking time of black rice which extends to 3-4 hrs.

Instructions

Wash and soak rice in fresh water for 3-4 hours before cooking.
In a thick bottomed pan, heat milk and boil till it starts reducing and look light cream in color.
Add soaked black rice and cook in medium to low flames till rice is 90% cooked. Keep stirring in regular intervals and also scrap the cream from sides and add into the kheer, this will make it more creamy.
The kheer will start turning purple in color, that is because of the rice.
Once the milk is thick and creamy and the rice is almost done, add sugar and cardamom powder and stir well.
After adding sugar, the milk will slightly look diluted, but it will thicken again in few minutes.
Cook till the kheer is creamy in texture. Turn off the gas, remove from stove and add fried or ghee roasted cashew pieces on top. Give a quick mix. Serve hot/ warm or chilled!

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