on Mar 05, 2024, Updated Mar 13, 2024 Try Carrot Kheer, Orange Kheer, Rose Sabudana Kheer, and Chikoo Kheer if you like this recipe. When I started blogging, I aimed to learn more about the different cuisines of India and the world. I am glad I have mostly been on track. I ordered myself a packet of black rice, also called forbidden rice. It is a North Eastern specialty and tastes very nutty and earthy. I steamed it like brown rice and served it with dal and sambar, and also made this super delicious kheer.
About Black Rice Kheer
Black Rice Kheer (Chak Hao Amubi Kheer) is a popular Manipuri and Assamese dessert. It is a variation of classic Indian rice pudding-Rice Kheer. The difference is that it is prepared with black rice instead of white rice, which is grown in the North Eastern state of Manipur. This black kheer has an earthy flavor and can be made in under 60 minutes using a few ingredients. Enjoy it on special occasions or festivals, or serve it with your weekend meals. Milk – Use whole milk (full-fat milk) for a rich and creamy flavor. To make it vegan, you can use plant-based milk options such as coconut, almond, or oat milk. If using vegan milk, cook on low heat, as it tends to curdle if the heat is high. Coconut – Dry coconut gives a beautiful flavor to the kheer. Sugar – Adjust the sugar quantity according to your taste. You can substitute it with jaggery, brown sugar, or sugar-free options. Others – You will also need bay leaves, cardamom powder, and dried nuts. I have used slivered cashews and almonds, but you can also add pistachios, raisins, etc. Add the soaked rice to a stovetop pressure cooker. Add 2 cups of water and mix well. Reduce the heat to low and cook for 15 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid. Note – To cook the rice in an instant pot, press PRESSURE COOK and set the timer to 15 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
cooked rice ½ cup grated dry coconut 2 bay leaves
Cook for 15-20 minutes, stirring frequently. Add ¼ cup granulated white sugar and ½ teaspoon cardamom powder and cook for 3-4 minutes.
Farali Rajgira Atta Sheera (Amaranth Flour Halwa)
Shankarpali
Kalakand
Masala Gur
