Where it comes from
Chak-hao is a GI-tagged Manipuri heirloom rice grown for festivals. Its anthocyanins turn the milk a startling purple, and it is served at weddings and Ningol Chakouba.
Method
- 1
Cook the rice
35:00Simmer soaked black rice in water until the grains split open.
- 2
Add milk
25:00Pour in milk and cook on low, stirring, as it turns deep purple.
- 3
Sweeten
06:00Add sugar and cardamom once the rice is fully soft, never before.
- 4
Garnish
04:00Fry nuts in ghee and scatter over. Good warm or chilled.
Cook's notes
- Add jaggery off the heat or the milk curdles.
- The colour deepens as it cools — do not judge it hot.
