Colorful, sweet, and delicious chak hao kheer. Perfect for an after dinner dessert!
Chak hao kheer is a black rice pudding. It originates from Manipuri in India. The pudding is rich, sweet, and beautiful to look at.
The reason chak hao kheer becomes a beautiful rich purple color is because of the black rice. The black rice when mixed with the milk and water creates a lovely purple color.
Chak hao kheer is a combination of black glutinous rice, water, milk, spices, and sugar. These ingredients create the perfect flavor.
Often, chak hao kheer is very sweet, however, you will find that this recipe uses less sugar than most.
If you want to make your pudding sweeter, you can of course add more sugar. Or you could reduce the amount of sugar, depending on your preference.
Type of Rice To Use
This rice pudding uses black glutinous rice, also known as forbidden black rice. This type of rice is high in fibers, rich in antioxidants, and low in calories.
For this recipe, the black glutinous rice should be soaked in water before use. This is because this type of rice takes longer to cook than other rice types such as basmati or jasmine rice.
You need to soak your rice for 4 to 6 hours. This will reduce the amount of time it takes for you to cook your pudding on the stovetop.
The less you soak your rice, the more time it will take to cook on the stove.
I do not recommend soaking your rice overnight. The rice will absorb too much water and will split. This is not what you want. The ideal time to soak your rice is 4 to 6 hours.
Why You'll Love This Recipe
- Its rich purple color makes it pleasing to look at.
- Simple to make.
- Only has 8 ingredients.
- One pot dessert making cleaning up a breeze.
Cost To Make
Estimated cost = $2.75, or $1.38 a serve
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Black glutinous rice: washed and soaked in water for 4 to 6 hours. Once you have soaked your rice, drain all liquid.
- White granulated sugar
- Bay leaf
- Cardamom pods
- Nuts: chopped, to garnish
- Grated coconut: to garnish
This recipe for chak hao kheer serves 2. Ingredient quantities can be easily multiplied to suit how many serves you need to make
Step 1 - In a medium size pot bring water and milk to the boil over medium to high heat. Stir occasionally so the milk does not burn.
Step 2 - Reduce heat and then add sugar, bay leaf, cardamom pods, and soaked rice. Allow to boil for 3 to 4 minutes. Stir regularly so that the mixture does not burn or the rice sticks to the pot.
Step 3 - Cook until the rice is soft but is not mushy. The rice should be firm on the outside and soft on the inside once cooked. It could take 20 to 25 minutes to cook (more or less depending on how long you soaked your rice for).
Step 4 - Remove from heat and serve.
Tips for Success
- Soak your rice for at least 4 hours before use.
- Make sure you stir your rice when cooking. This will prevent it from sticking to the saucepan and from burning.
- Best served warm or hot.
- Garnish with chopped nuts or grated coconut.
Store in an airtight container in the fridge for up to 3 to 4 days. You can also freeze this chak hao kheer for 1 to 2 months.
To reheat the kheer, place it in a saucepan and heat over low to medium heat until warmed to your liking.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Sweet Recipes
Chak Hao Kheer
- ½ cup (90 grams, 3.17 ounces) black glutinous rice washed and soaked for 4 to 6 hours
- 1 cup water
- 2 cups milk
- ¼ cup (50 grams, 1.76 ounces) white granulated sugar or to taste
- 1 tablespoon assorted nuts chopped, to garnish
- 2 tablespoons (10 grams, 0.35 ounces) grated coconut to garnish
- In a medium size pot bring water and milk to the boil over medium to high heat. Stir occasionally so the milk does not burn.
- Reduce heat and then add sugar, bay leaf, cardamom pods, and soaked rice. Allow to boil for 3 to 4 minutes. Stir regularly so that the mixture does not burn or the rice sticks to the pot.
- Cook until the rice is soft but is not mushy. The rice should be firm on the outside and soft on the inside once cooked. It could take 20 to 25 minutes to cook (more or less depending on how long you soaked your rice for).
- Remove from heat and serve.
- If you find your liquid is rising when you are cooking, reduce the heat slightly.
- Soak your rice for 4 to 6 hours. Do not soak your rice overnight, or it could become mushy and oversoaked.