Chak-Hao Amubi: Creamy Black Rice Pudding with Cardamom and Cashews

Chak-Hao Amubi Recipe (Black Rice Pudding)

Introduction
Chak-Hao Amubi, also known as Black Rice Pudding, is a delectable dessert hailing from the northeastern region of India, particularly the state of Manipur. This pudding is made with Chak-Hao, a black rice variety grown in Manipur and Assam, known for its drought-resistant qualities and rich mineral content. The preparation of this dessert is strikingly similar to the traditional white rice kheer, with the notable difference being the extended soaking time for the black rice. The unique feature of this recipe is its beautiful purple hue, imparted by the black rice. Whether served hot or chilled, Chak-Hao Amubi makes for a perfect indulgence after a fulfilling meal, especially for special occasions or weekend gatherings. This aromatic, creamy dessert is sure to transport you to the heart of Northeast India with every spoonful.

Ingredients
The following ingredients are required to prepare Chak-Hao Amubi, ensuring a delightful experience that combines the richness of black rice with the sweetness of sugar and the aromatic essence of cardamom.

Preparation Time: 180 minutes (soaking time)
Cooking Time: 40 minutes

Allergen Information

• Dairy: This recipe contains full cream milk, making it unsuitable for individuals with dairy allergies or lactose intolerance.
• Nuts: The recipe includes cashew nuts, which are tree nuts. This should be avoided by individuals with nut allergies.
• Gluten-Free: The recipe is naturally gluten-free, making it a safe choice for individuals with gluten sensitivities or celiac disease.

Dietary Preferences

• Vegetarian: This dessert is vegetarian-friendly, making it suitable for those who follow a vegetarian diet.
• Non-Vegan: Since it contains dairy, this dessert is not suitable for vegans.

Instructions

1. Soak the Rice:
   Begin by washing the black rice thoroughly under running water. Soak the rice in fresh water for 3-4 hours. This step is crucial to achieve the right texture and to allow the rice to absorb moisture, which helps in cooking it evenly.

2. Prepare the Milk:
   In a thick-bottomed pan, pour the full cream milk and heat it over medium heat. Allow the milk to come to a boil and reduce, stirring occasionally to prevent it from sticking to the bottom of the pan. The milk should begin to thicken and take on a light cream color. This process of reducing the milk ensures that the kheer will have a rich and creamy texture.

3. Cook the Black Rice:
   Once the milk has started reducing, add the soaked black rice into the pan. Lower the heat and allow the rice to cook in the milk for about 30-35 minutes. Stir regularly to avoid the rice sticking to the pan. As the rice cooks, you will notice it gradually becoming tender while absorbing the flavors of the milk. The rice will start to release a purple hue due to the natural color of Chak-Hao rice.

4. Scrape the Cream:
   Throughout the cooking process, remember to scrape off the cream that forms on the sides of the pan and add it back into the kheer. This helps in enriching the pudding and making it even creamier.

5. Add Sweetness and Flavor:
   When the rice is about 90% cooked and the milk has reduced to a creamy consistency, add the sugar and cardamom powder. Stir well to combine. You will notice that the milk might momentarily appear slightly diluted after adding the sugar, but don’t worry. The milk will thicken again in the next few minutes as the sugar dissolves.

6. Cook to Desired Consistency:
   Continue to cook the kheer for another 5-7 minutes, allowing the mixture to thicken and achieve a creamy, pudding-like consistency. Once done, turn off the heat and set the kheer aside.

7. Fry the Cashews:
   In a small frying pan, heat a little ghee (clarified butter) over medium heat. Fry the cashew nuts until they turn golden brown and fragrant. Add these fried cashews into the cooked kheer, giving it a quick mix.

8. Serve and Enjoy:
   Your Chak-Hao Amubi is now ready to be served! You can enjoy this delightful black rice pudding hot or chilled. The smooth, creamy texture with the crunch of cashews and the sweetness of cardamom is sure to captivate your senses. It is the perfect dessert to round off a weekend meal or to serve during special occasions.

Advice

• Soaking the Rice: It’s essential to soak the black rice for 3-4 hours before cooking to ensure it cooks properly and achieves a smooth texture in the kheer.
• Consistency: You can adjust the consistency of the kheer by either cooking it longer for a thicker texture or adding a little more milk if you prefer it thinner. However, keep in mind that the kheer should always have a creamy consistency.
• Optional Additions: If you want to elevate the dish further, you can also add a few saffron strands soaked in warm milk for a richer flavor and color.

Conclusion
Chak-Hao Amubi, with its distinct purple hue and creamy texture, offers a truly unique and delicious dessert experience. By using the nutrient-rich black rice, this pudding not only tantalizes your taste buds but also provides a wholesome treat. Whether you’re serving it for a special occasion or simply craving a comforting dessert, this North Eastern Indian recipe is sure to be a hit. The rich, milky sweetness combined with the fragrance of cardamom and the crunch of fried cashews makes it an irresistible indulgence. Enjoy it hot or chilled, and let this dessert bring a touch of the Northeast Indian culinary tradition to your table!