Black Rice Kheer Thick
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Black Rice Kheer Thick is a magnifique and soulful dessert from the heart of Manipur, made using the indigenous black glutinous rice (Chakhao). This rice is famous for its deep purple color and a magnifique nutty aroma that makes this pudding remarkably different from the standard white version. I slow-cook the rice in full-cream milk until it breaks down into a silky, ivory-purple cream, sweetened with dark jaggery and flavored with cardamom. It is a symbol of regional celebration, where heritage grains are used to provide high antioxidants and a unique sensory experience. The taste is remarkably balanced—creamy, nutty, and carrying a beautiful toasted scent. I love serving this warm as a premium festive finale.
Ingredients
Cooking Instructions
Tips & Secrets
- Soaking the black rice is the absolute secret; it ensures the grains cook properly and release their magnifique color.
- Always use full-cream milk; it provides that magnifique and authentic heritage creaminess that this kheer needs.
- The deep purple color is natural—this is the magnifique antioxidant (anthocyanin) that defines the heritage grain.
Nutritional Information(Per 200ml)
315 kcal
8g
14g
42g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.