Chakhao Poireiton

Chakhao Poireiton

Chakhao Poireiton

Veg Vegan

Manipur's GI-tagged black sticky rice — a short-grain glutinous rice with deep purple-black bran, steamed until intensely fragrant with a nutty, floral aroma. Eaten plain with a smear of ghee or alongside curry; also used for chakhao kheer. One of the world's most distinctive rice varieties.

Cuisines

Manipuri

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup chakhao (black rice)
2 cups water
1 cup coconut milk
1/4 cup sugar
1/4 teaspoon salt
2 tablespoons raisins
2 tablespoons cashew nuts
1 tablespoon ghee

Instructions

  1. 1 Rinse the chakhao (black rice) thoroughly under cold water.
  2. 2 Soak the rice in water for about 20 minutes.
  3. 3 Drain the soaked rice and set aside.
  4. 4 In a pot, bring 2 cups of water to a boil.
  5. 5 Add the soaked rice to the boiling water and cook on medium heat until the rice is half-cooked.
  6. 6 Stir in the coconut milk, sugar, and salt into the rice.
  7. 7 Continue to cook on low heat until the rice is fully cooked and the liquid is absorbed.
  8. 8 In a small pan, heat ghee over medium heat.
  9. 9 Add the cashew nuts and raisins, and fry until the cashews are golden brown and the raisins are plump.
  10. 10 Gently fold the fried cashews and raisins into the cooked rice.
  11. 11 Serve warm as a dessert or sweet dish.

Tips

For a richer flavor, you can add a pinch of cardamom powder to the rice while cooking.