Manipur

Chak hao kheer

Black rice simmered in milk until it blushes purple. Manipur's prettiest pudding.

60 minTime

8 gProtein each

mildSpice

3hPlan ahead. Soak for 3 hours first; the 60 minutes come after.

Make it your way

Grandma's wayChak hao, milk and bay leaf.

The original

265kcalsame

8 gproteinsame

1 gfibresame

60minutessame

Classic chak hao kheer.

Per serving, worked out from the ingredient table.

Black rice⅓ cup plus 1 tbsp, soaked 3 hours

Milk1 litre, full cream

Sugar6 tbsp

Bay leaf (indian bay leaf)1

Cardamom¼ tsp

Cashewsa few, halved

Raisins1 tbsp

4 steps

1Soak the black rice for 3 hours, then drain.
2Simmer the rice in the milk with the bay leaf, stirring often, until the grains are soft.
3Add sugar, cardamom, cashews and raisins and simmer 5 more minutes.
4Remove the bay leaf. Serve warm or chilled.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.