Chakhao Black Rice Payasam
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Chakhao Black Rice Payasam is a royal and visually stunning dessert from Manipur, made using the indigenous black glutinous rice (Chakhao). This rice is famous for its deep purple color and a magnifique nutty aroma that fills the entire kitchen as it simmers. In this version, we slow-cook the rice in rich, creamy milk until it becomes velvety and purple. It is a symbol of prestige and hospitality, often served at important Manipuri celebrations to welcome special guests. The taste is complex—naturally sweet, earthy, and carrying a magnificent toasted scent. It’s an honest representation of the clean and soulful heritage of the Northeast. I love serving this warm or chilled, garnished with a few toasted cashews.
Ingredients
Cooking Instructions
Tips & Secrets
- Soaking the black rice is the absolute secret; it is much tougher than white rice and needs time to soften before boiling.
- Always use full-cream milk for the most magnificent and rich texture that complements the nutty rice.
- The deep purple color can stain wooden spoons—this is the magnifique natural antioxidant (anthocyanin) at work.
Nutritional Information(Per 200ml)
320 kcal
8g
12g
46g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.