A Luscious Kheer With Assamese Black Rice

On a trip to Assam several months ago, I was fascinated by the black rice native to the region, used extensively in the local cuisine. Black rice has higher vitamin and mineral content than both white and brown rice, and comes in many varieties. It’s black colour comes primarily from anthocyanin, a powerful natural pigment and antioxidant. In addition to being a great source of vitamin E, fibre and protein, black rice is known to help reduce inflammation in the body, contribute to digestive health and relieve constipation. Including black rice regularly in your diet helps manage conditions like atherosclerosis, hypertension, high cholesterol, and arthritis.

This is a rice with a decidedly pronounced bite, and a distinctive flavour that makes it amenable to a variety of dishes. This kheer is a riff on Chak Hao Mubi, a black rice pudding popular in Assam and Manipur, beloved for its texture, as well as health benefits, that white rice does not afford. 

Recipe: Black Rice Kheer

Ingredients
1 cup black rice
1 cup powdered jaggery
1 cup coconut milk
3 tbsp cashews
3 tbsp almonds
A few strands of saffron 
1 tsp cardamom powder
1 tbsp ghee

Method
Soak the black rice overnight and cook in a pressure cooker for two whistles, after which, continue cooking on simmer for 10 minutes.
Transfer to a heavy-bottomed pan and continue cooking covered until it comes together.
Meanwhile, soak 2 tbsp of the cashews and almonds and make a fine paste in a blender.
Add the dry fruit paste to the rice and add jaggery powder to the dish and cook.
Continue to cook for another 5 minutes and then add coconut milk, saffron and cardamom powder.
Fry the remaining nuts in ghee and add as a garnish.
Serve hot.

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