Chak Hao Kheer (Manipuri Black Rice Pudding)

A royal and nutritious dessert from the Northeast of India

Chak Hao Kheer is a traditional dessert from Manipur made using Chak Hao, the famous aromatic black rice known for its naturally deep purple hue and earthy, nutty flavor. Unlike regular rice, black rice is rich in antioxidants, fiber, and iron, making this kheer not only delicious but also wholesome. As the rice slowly cooks with milk, it releases its beautiful purple pigments, transforming the kheer into a stunning lavender-purple dessert with a creamy texture. Flavored with fragrant cardamom and topped with crunchy nuts, this kheer is perfect for festive celebrations, special occasions, or whenever you want to enjoy a unique Indian dessert.

Preparation Time: 10 minutes (excluding soaking)

Soaking Time:6–8 hours or overnight

Cooking Time:45 minutes

Total Time: Approximately 9 hours (including soaking)

Servings:
4–5 servings

Ingredients
½ cup Chak Hao (Manipuri Black Rice)
1 tbsp ghee
1 bay leaf
2 cups water (for pressure cooking)
750 ml full-fat milk
⅓–½ cup sugar (adjust to taste)
¼ tsp cardamom powder
2 tbsp chopped almonds
2 tbsp chopped pistachios
2 tbsp chopped cashews

Optional Garnish:
Saffron strands
Edible dried rose petals
Extra chopped pistachios and almonds

Method:

Wash the black rice thoroughly until the water runs clear. Soak it in enough water for 6–8 hours or overnight. Drain before cooking.

Heat ghee in a pressure cooker over medium heat.

Add the bay leaf and sauté for a few seconds until fragrant.

Add the drained black rice and sauté for 2–3 minutes, allowing the grains to absorb the ghee and develop a richer flavor.

Pour in 2 cups of water and pressure cook for 5–6 whistles (or until the rice becomes soft and tender).
Allow the pressure to release naturally.

Open the cooker and gently mash a small portion of the rice using the back of a spoon for a creamier consistency.
Add the milk and bring the mixture to a gentle boil.

As the rice continues cooking, it releases its natural pigments, turning the milk into a beautiful purple shade.

Add sugar and mix well until completely dissolved.

Continue cooking for another 5–7 minutes until the kheer reaches a thick, creamy consistency.

Add cardamom powder, chopped almonds, pistachios, and cashews.

Mix well and cook for another minute.

Remove the bay leaf before serving.

Serving Suggestions:

Serve warm for a comforting dessert.
Chill for 2–3 hours for a rich and refreshing summer treat.
Garnish with extra nuts, saffron strands, or dried rose petals before serving.
Pair it with festive meals during Diwali, Raksha Bandhan, Holi, or family celebrations.

➡️Tips for the Perfect Chak Hao Kheer:

Soaking the rice overnight helps it cook evenly and reduces cooking time.
Full-fat milk gives the kheer a richer, creamier texture.
Stir frequently while simmering to prevent scorching.
The kheer thickens considerably as it cools, so keep it slightly thinner while cooking.
Adjust the sugar according to your preference.
For a richer taste, replace a small portion of the milk with fresh cream.
A few strands of saffron add a festive aroma, though the natural purple color of the rice is already stunning.

➡️Why You’ll Love This Recipe:
Naturally vibrant purple color without artificial food coloring.
Rich in antioxidants, iron, and dietary fiber.
Creamy, aromatic, and packed with crunchy nuts.
A unique traditional dessert from Northeast India.
Perfect for festivals, dinner parties, and special occasions.

Storage:

Store leftover kheer in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk if serving warm, or enjoy it chilled straight from the refrigerator.

Frequently Asked Questions

Can I make this vegan?
Yes. Replace ghee with coconut oil (or skip it) and use coconut milk, almond milk, or oat milk instead of dairy milk.

Can I use jaggery instead of sugar?
Yes. Allow the kheer to cool slightly before adding grated jaggery to prevent the milk from curdling.

Why does the milk turn purple?
Chak Hao naturally contains anthocyanins—the same powerful antioxidants found in blueberries and purple cabbage. These pigments give the kheer its gorgeous lavender-purple color as the rice cooks.

Can I prepare it ahead?
Absolutely. In fact, Chak Hao Kheer tastes even better after a few hours of chilling, as the flavors deepen and the texture becomes even creamier.