Chak-Hao Amubi Recipe (Black Rice Pudding)
A vegetarian North East India Recipes recipe with black rice - soaked for 3-4 hours, liter milk - full cream milk, sugar. Ready in 3h 40m, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To prepare Chak-Hao Amubi Recipe (Black Rice Pudding), wash and soak rice in fresh water for 3-4 hours before cooking
black rice - soaked for 3-4 hours(3/4 cup) - 2
In a thick bottomed pan, heat milk and boil till it starts reducing and look light cream in color
liter milk - full cream milk(2) - 3
Add soaked black rice and cook in medium to low flames till rice is 90% cooked
black rice - soaked for 3-4 hours(3/4 cup) - 4
Keep stirring in regular intervals and also scrap the cream from sides and add into the kheer, this will make it creamier
liter milk - full cream milk(2) - 5
The kheer will start turning purple in color because of the Chak-Hao/black rice
black rice - soaked for 3-4 hours(3/4 cup) - 6
Once the milk is thick and creamy and the rice is almost done, add sugar and cardamom powder and stir well
black rice - soaked for 3-4 hours(3/4 cup)liter milk - full cream milk(2)sugar(1/2 cup)cardamom powder (elaichi)(1 teaspoon) - 7
After adding sugar, the milk will slightly look diluted, but it will thicken again in few minutes
liter milk - full cream milk(2)sugar(1/2 cup) - 8
Cook till the kheer is creamy in texture and turn off the gasIn a small pan, heat ghee and fry cashews till browned slightly
liter milk - full cream milk(2)-10 cashew nuts - fried(8) - 9
Add the fried cashews to Chak-Hao Amubi Recipe (Black Rice Pudding) and give a quick mix
black rice - soaked for 3-4 hours(3/4 cup)-10 cashew nuts - fried(8) - 10
Serve Chak-Hao Amubi Recipe (Black Rice Pudding) hot or chilled, as an occasional dessert after a nice weekend meal!
black rice - soaked for 3-4 hours(3/4 cup)
Rate this recipe
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Chak-Hao Amubi Recipe (Black Rice Pudding)
A vegetarian North East India Recipes recipe with black rice - soaked for 3-4 hours, liter milk - full cream milk, sugar. Ready in 3h 40m, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Directions
10 steps- 1
To prepare Chak-Hao Amubi Recipe (Black Rice Pudding), wash and soak rice in fresh water for 3-4 hours before cooking
black rice - soaked for 3-4 hours(3/4 cup) - 2
In a thick bottomed pan, heat milk and boil till it starts reducing and look light cream in color
liter milk - full cream milk(2) - 3
Add soaked black rice and cook in medium to low flames till rice is 90% cooked
black rice - soaked for 3-4 hours(3/4 cup) - 4
Keep stirring in regular intervals and also scrap the cream from sides and add into the kheer, this will make it creamier
liter milk - full cream milk(2) - 5
The kheer will start turning purple in color because of the Chak-Hao/black rice
black rice - soaked for 3-4 hours(3/4 cup) - 6
Once the milk is thick and creamy and the rice is almost done, add sugar and cardamom powder and stir well
black rice - soaked for 3-4 hours(3/4 cup)liter milk - full cream milk(2)sugar(1/2 cup)cardamom powder (elaichi)(1 teaspoon) - 7
After adding sugar, the milk will slightly look diluted, but it will thicken again in few minutes
liter milk - full cream milk(2)sugar(1/2 cup) - 8
Cook till the kheer is creamy in texture and turn off the gasIn a small pan, heat ghee and fry cashews till browned slightly
liter milk - full cream milk(2)-10 cashew nuts - fried(8) - 9
Add the fried cashews to Chak-Hao Amubi Recipe (Black Rice Pudding) and give a quick mix
black rice - soaked for 3-4 hours(3/4 cup)-10 cashew nuts - fried(8) - 10
Serve Chak-Hao Amubi Recipe (Black Rice Pudding) hot or chilled, as an occasional dessert after a nice weekend meal!
black rice - soaked for 3-4 hours(3/4 cup)
Rate this recipe
You might also like · North East India Recipes
Manipuri Style Sana Thongpa Recipe-Paneer and Green Beans in Milk Gravy Recipe
⏱️ 20 min
Pui Shaker Chorchori Recipe - Mixed Vegetable Curry With Malabar Spinach
⏱️ 25 min
Sikkim Style Steamed Chicken Momo Recipe
⏱️ 50 min
Mizoram Inspired Veg Sawhchiar Recipe-Rice Pilaf With Kashmiri Red Chillies, Bay Leaf and Paneer
⏱️ 40 min
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