Thai Black Rice Pudding, Chak Hao Kheer from Manipur
Here is a combined Thai and Manipuri version of Black Rice Pudding. Although more popular as a breakfast item in many south asian countries, this also makes a great vegan dessert. And the best part is that it is super easy to make. In India, this type of rice is very popular in North eastern states. The recipe for Thai Black Rice Pudding and the Kheer (Kheer is the indian name for pudding) from Manipur is similar.
Ingredients
- ½ cup Black Rice soaked for 4 hours. I used Thai Black Rice which is easily available in all grocery stores in the US.
- ½ cup Water
- ½ cup Thick Coconut milk
- ¼ cup Coconut Sugar or Jaggery
- ¼ tsp Cinnamon Powder
Instructions
- Add soaked rice to a heavy bottomed pan. Keep the flame low-medium.
- Add water and coconut milk.
- Let it come to a boil.
- Cover and cook till rice becomes tender. It will take about 15-20 mnts. You may cook the rice in a pressure cooker or instant pot too. Cook for the same amount of time.
- Once rice is cooked, turn off the flame.
- Then add coconut sugar.
- Add cinnamon powder too.
- You may add a few tablespoons of coconut milk if the pudding appears to be very thick.
- Serve the pudding either warm or cold with any fruits of choice like mango or banana.
- Top with toasted coconut slices. You can also drizzle some coconut milk on top.
