## Chak-Hao Amubi Recipe (Black Rice Pudding) (North East India Recipes Style)

Discover how to make a delicious and authentic **Chak-Hao Amubi Recipe (Black Rice Pudding)** with this easy-to-follow recipe. A traditional **North East India Recipes Dessert**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 6 servings
**Prep time:** 180 minutes
**Cook time:** 40 minutes
**Total time:** 220 minutes

**Cuisine:** North East India Recipes
**Course:** Dessert
**Diet:** Vegetarian

### Ingredients for Chak-Hao Amubi Recipe (Black Rice Pudding):

* 3/4 cup Black Rice – soaked for 3-4 hours
* 2 liter Milk – full cream milk
* 1/2 cup Sugar
* 1 teaspoon Cardamom Powder (Elaichi)
* 8-10 Cashew nuts – fried
* 10 Raisins – optional

### Step-by-Step Instructions to Make Chak-Hao Amubi Recipe (Black Rice Pudding):

1. To prepare Chak-Hao Amubi Recipe (Black Rice Pudding), wash and soak rice in fresh water for 3-4 hours before cooking.
2. In a thick bottomed pan, heat milk and boil till it starts reducing and look light cream in color.
3. Add soaked black rice and cook in medium to low flames till rice is 90% cooked.
4. Keep stirring in regular intervals and also scrap the cream from sides and add into the kheer, this will make it creamier.
5. The kheer will start turning purple in color because of the Chak-Hao/black rice.
6. Once the milk is thick and creamy and the rice is almost done, add sugar and cardamom powder and stir well.
7. After adding sugar, the milk will slightly look diluted, but it will thicken again in few minutes.
8. Cook till the kheer is creamy in texture and turn off the gasIn a small pan, heat ghee and fry cashews till browned slightly.
9. Add the fried cashews to Chak-Hao Amubi Recipe (Black Rice Pudding) and give a quick mix.

### Serving Suggestions:

Serve Chak-Hao Amubi Recipe (Black Rice Pudding) hot or chilled, as an occasional dessert after a nice weekend meal!.

### Tips for the Best Chak-Hao Amubi Recipe (Black Rice Pudding):

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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