Tripura Chak Hao Black Rice Kheer Purple Tripuri Manipuri Sweet

Method

1. 1

   Wash 1/2 cup black rice in cold water 2 to 3 times.

2. 2

   Soak in 2 cups cold water for 2 hours — the soaking water will turn deep purple-black from the natural anthocyanin pigments. Drain.

3. 3

   Pour 1 litre full-fat milk into a heavy pot.

4. 4

   Bring to a boil on medium heat. Reduce to medium-low.

5. 5

   Add the drained black rice to the simmering milk. Stir well.

6. 6

   Cook on medium-low for 40 to 45 minutes, stirring every 3 to 4 minutes.

7. 7

   Black rice takes considerably longer to cook than white rice. The milk will gradually turn from white to pale purple to a vivid, deep jewel-purple as the rice cooks. Scrape the sides regularly.

8. 8

   Test after 40 minutes: press a grain between fingers — it should mash with slight effort but have a pleasant chewiness.

9. 9

   Black rice retains a slight chew even when fully cooked.

10. 10

    Add sugar. Stir until dissolved. Simmer 5 more minutes.

11. 11

    The colour deepens further with heat.

12. 12

    Add ghee, cardamom powder and saffron-infused milk if using. Stir.

13. 13

    Add fried cashews. Serve warm or chilled for 2 hours — the colour and flavour intensify when cold.