Sticky Black Rice Pudding (Chak-Hao Kheer)
Chak-Hao Kheer, also known as Sticky Black Rice Pudding, is a traditional dessert from the North East Indian Cuisine. This creamy and aromatic pudding is made with black glutinous rice, milk, and sugar, and is often flavored with cardamom and topped with nuts.
Ingredients
- 1 cup black glutinous rice
- 4 cups milk
- 1/2 cup sugar
- 4-5 green cardamom pods, crushed
- Assorted nuts for garnish (e.g., almonds, cashews, pistachios)
Instructions
- Wash the black glutinous rice and soak it in water for 4-5 hours or overnight.
- Drain the soaked rice and transfer it to a heavy-bottomed pan.
- Pour in the milk and bring it to a gentle boil over medium heat, stirring occasionally.
- Once the milk starts to boil, reduce the heat to low and let the rice simmer in the milk, stirring occasionally, for about 30-40 minutes or until the rice is cooked and the mixture thickens.
- Add sugar and crushed cardamom pods, and continue to cook for another 5-10 minutes until the sugar is dissolved and the pudding reaches a creamy consistency.
- Remove from heat and let it cool to room temperature.
- Refrigerate the kheer for a few hours until chilled.
- Garnish with assorted nuts before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 6g
Supplies
Heavy-bottomed pan Stirring spoon Measuring cups Measuring spoons
Tools
Refrigerator
Serving suggestions
Serve the Chak-Hao Kheer chilled as a delightful dessert after a spicy North East Indian meal.
Tips & tricks
For a richer flavor, you can use coconut milk instead of regular milk in this recipe.
Cost
$5