This delightful dessert hails from Manipur, a state in north-eastern India, where it is commonly served at celebratory feasts.
This delicacy is made with the tastiest super-food: Black Rice, locally known as “Chak-Hao”. Its pleasant nutty flavour and slightly chewy texture will make you sigh with pleasure!
Black rice is an excellent source of fibre, amino acids, minerals, vitamins, and antioxidants. Its colour changes to dramatic purple when cooked, so it is also known as “Purple Rice”. In China and some South-East Asian countries, it is commonly known as “Forbidden Rice”, as it was reserved exclusively for royalty in ancient China.
You may use any variety of black rice to make this dish and the result will still be delicious.
Serves 4 to 5
½ cup/100g black rice
5 cups/1L250ml full-cream milk
¼ cup/65g white granulated sugar, or to taste
½ teaspoon ground green cardamom
Rinse the rice and soak in water for 6 hours or overnight.
Drain the rice and transfer to a saucepan with the milk. Bring to the boil, reduce the heat and simmer, stirring frequently, for about 30 minutes or until the rice is tender.
Stir in the sugar and cook for 5 more minutes, stirring frequently. Stir in the cardamom and remove from the heat. Serve hot, warm or cold.