Black rice pudding (kheer)

Black rice is referred to as ‘Forbidden rice’. During the days of the Ching and Ming dynasties Forbidden Rice was exclusively reserved for the Chinese Emperors to ensure their longevity and good health. Later, common people were allowed to eat the rice and it has become a nourishing staple that is reputed to promote long life and good health. It has been named as one of the super foods in 2016.

While whole grain brown rice and red rice also contain beneficial antioxidants, only black rice contains anthocyanin. Anthocyanins are a type of flavonoid, a class of compounds with antioxidant effects. In addition to acting as antioxidants and fighting free radicals, anthocyanins may offer anti-inflammatory, anti-viral, and anti-cancer benefits. Additionally, black rice also contains important antioxidant Vitamin E, which is useful in maintaining eye, skin, and immune health in addition to other important functions.

During our recent trip to Assam, I brought a packet of black rice and made kheer with it. It has a mild flavour and chewy taste, which is very unique.

Ingredients:

1 cup black rice

¾ cup sugar

½ cup water

8 cups milk

A small piece of bay leaf

1 tbsp raisins

½ tsp powdered cardamom

1tbsp ghee

2 tbsp cahews

Instruction:

• -          Wash and soak the rice overnight

• -          Cook the rice in a claypot (as I did) with the bay leaf, water and milk. Once it starts boiling, reduce the flame and cover the pot partly. Keep stirring in between. It takes about 45 minutes to cook.
• -          Alternately, pressure cook the rice with the water and one cup milk for five minutes, cool and open. Add the remaining milk and keep on low fire and let it simmer for ten minutes.
• -          Add the sugar, cardamom powder, and raisins soaked in water for ten minutes and again simmer for five minutes, stirring in between. Remove from fire.
• -          Heat the ghee, add the cashew nuts and when they lightly brown, pour into the pudding.
• -          Serve hot or cold after refrigeration.