Assamese black rice pudding (Chak hao amubi kheer)

The Northeast of India has numerous varieties of rice that are endogenous to the region. These rice varieties are crucial to the nutrition of the locals within the region. One of these unique varieties is Assamese black rice. locally called Chak hao. Black rice is a good source of antioxidants, including anthocyanins, which give it its distinctive colour and are known for their health-promoting properties. It also contains iron, vitamin E, calcium, magnesium, zinc, and protein. It is used in a variety of dishes and is slowly gaining popularity outside the region.

This is a simple kheer recipe. The beauty of the dish lies in its simplicity; the rice and jaggery add an earthy flavour, and the sweetness is mild, allowing the subtle flavours to shine through. The decadence comes from the ghee-fried nuts that complete the dish. This dessert can be had either warm, during the winter months, or cold during the hot summers. Although this is a simple dish, the subtlety will steal the show, and your guests will be pleasantly surprised by this dessert.

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Ingredients:

1 cup black rice, Assamese preferred, soaked in 5 cups of water overnight

8 cups water

2 cups whole milk

1/2-3/4 cup jaggery

1/2 teaspoon salt

1 teaspoon ground cardamom,

3 tablespoons ghee

2 tablespoons almonds, slivered longitudinally

3 tablespoons cashew nuts, broken

3 tablespoons raisins

Rinse out the soaked rice and add the 8 cups of water. Bring to a boil and simmer for one hour. If the water dries out, add 1/4 cup as needed.

Add the milk, jaggery, salt, and cardamom and simmer for 30-45 minutes until you have a thick pudding. You can make the pudding as thick or runny as you prefer. Taste for sugar and a nice hit of cardamom. Adjust as needed.

When you are ready to serve, ladle the kheer into bowls, either warm or chilled. Heat the ghee in a small pot and fry the nuts and raisins for 30 seconds, until the almonds turn a light golden colour. Remove and top the kheer with a teaspoon of the buts and ghee. Serve immediately.