Black rice, also known as forbidden rice or purple rice, is a unique and nutrient-rich grain that has been cherished for centuries in various parts of the world. In recent years, it has gained popularity in India for its distinctive flavor, striking appearance, and health benefits. This introduction aims to highlight four exquisite dishes that can be prepared using black rice, showcasing the versatility and culinary potential of this captivating ingredient in Indian cuisine.
The unique characteristics of black rice extend beyond its striking appearance. It is renowned for its high nutritional value, containing essential vitamins, minerals, antioxidants, and dietary fiber. Black rice is also known for its low glycemic index, making it an excellent choice for those seeking healthier alternatives in their diet.
1. Black Rice Kheer
Ingredients:
- ½ cup black rice
- 4 cups milk
- ½ cup condensed milk
- ¼ cup sugar (adjust to taste)
- ½ teaspoon cardamom powder
- A pinch of saffron strands (optional)
- Chopped nuts (such as almonds, pistachios) for garnish
- Raisins for garnish
Method:
- Rinse the black rice under cold water to remove any impurities. Soak the rice in water for about 4 hours or overnight. Drain the soaked rice and set it aside.
- In a large saucepan, bring 3 cups of water to a boil. Add the soaked black rice and cook it on medium heat until the rice is tender but still has a slight bite to it. This usually takes around 20-25 minutes. Drain the cooked rice and set it aside.
- In the same saucepan, pour the milk and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
- Once the milk starts boiling, add the cooked black rice to the pan and mix well. Reduce the heat to low and let it simmer, stirring occasionally, until the rice absorbs some of the milk and the mixture thickens. This may take around 20-25 minutes.
- Add condensed milk, sugar, cardamom powder, and saffron strands (if using) to the pan. Mix well and continue to simmer for another 10-15 minutes, or until the kheer reaches the desired consistency. Keep in mind that the kheer will thicken further as it cools.
- Remove the saucepan from the heat and let the kheer cool to room temperature. You can also refrigerate it for a few hours if you prefer to serve it chilled.
- Once the kheer has cooled, garnish it with chopped nuts and raisins. Serve the black rice kheer in individual bowls and enjoy!
Note: Feel free to adjust the sweetness of the kheer by adding more or less sugar according to your taste preference. You can also customize the garnishes with additional ingredients like grated coconut or edible rose petals for an extra touch of flavor and visual appeal.
Enjoy the delightful and creamy Black Rice Kheer as a satisfying dessert that celebrates the unique flavors of black rice!
2. Kavuni Arisi Halwa (Black Rice Halwa)
Ingredients:
- 1 cup black rice (Kavuni Arisi)
- 2 cups water
- 1 cup jaggery, grated or crushed
- ½ cup ghee (clarified butter)
- ¼ cup cashews, chopped
- ¼ cup raisins
- ½ teaspoon cardamom powder
- A pinch of salt
- Saffron strands (optional), soaked in warm milk for garnish
Method:
- Rinse the black rice thoroughly under running water to remove any impurities. Soak the rice in water for 4-5 hours or overnight.
- Drain the soaked rice and transfer it to a pot. Add 2 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for about 30-40 minutes or until it becomes tender. Keep checking the rice occasionally to avoid overcooking.
- Once the rice is cooked, remove it from the heat and let it cool slightly. Transfer the cooked rice to a blender or food processor and blend it into a smooth paste. Set aside.
- In a separate pan, heat ghee over medium heat. Add the chopped cashews and raisins to the pan and sauté until they turn golden brown. Remove the cashews and raisins from the pan and set them aside for garnish.
- In the same pan, add the jaggery and a little water. Heat the jaggery until it melts and forms a syrup-like consistency. Stir continuously to prevent it from burning
- Add the blended black rice paste to the pan with the melted jaggery syrup. Mix well to combine the rice and jaggery.
- Cook the mixture on medium-low heat, stirring continuously to prevent lumps from forming. The mixture will thicken gradually and start to come together like a halwa.
- Add the cardamom powder and a pinch of salt to the halwa. Mix well to incorporate the flavors.
- Continue cooking the halwa, stirring frequently, until it reaches a thick and glossy consistency. This process may take around 15-20 minutes.
- Once the halwa is cooked and the ghee starts to separate from the sides, turn off the heat.
- Garnish the Kavuni Arisi Halwa with the sautéed cashews, raisins, and saffron strands (if using).
- Serve the halwa warm or at room temperature and enjoy its rich, nutty flavors.
Kavuni Arisi Halwa is a delightful and indulgent dessert that showcases the unique flavors of black rice. It is a perfect treat for special occasions or as a sweet ending to a memorable meal.
3. Chak Hao Amubi
Ingredients:
- 1 cup Chak Hao Amubi Black Rice
- 4 cups water
- 1 cup coconut milk
- 1/2 cup sugar (adjust to taste)
- 1/2 teaspoon cardamom powder
- A pinch of salt
- Chopped nuts (cashews, almonds, pistachios) for garnish
- Raisins or dried fruits (optional) for garnish
Method:
- Rinse the Chak Hao Amubi black rice thoroughly under running water to remove any impurities.
- In a large saucepan, add the rinsed rice and water. Bring it to a boil over medium heat.
- Once the water comes to a boil, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for about 30-35 minutes or until the grains are tender and cooked.
- While the rice is cooking, prepare the coconut milk mixture. In a separate saucepan, heat the coconut milk over medium heat until warm. Do not let it boil.
- Once the rice is cooked, drain any excess water if necessary. Then, transfer the cooked rice back to the saucepan.
- Gradually pour the warm coconut milk over the cooked rice, stirring gently to combine. Add sugar, cardamom powder, and a pinch of salt. Mix well until the sugar dissolves completely.
- Increase the heat to medium-low and let the rice mixture simmer for another 5-10 minutes, stirring occasionally, until it reaches a thick and creamy consistency.
- Once the desired consistency is achieved, remove the saucepan from heat.
- Allow the Chak Hao Amubi black rice pudding to cool for a few minutes. You can serve it warm or chilled, depending on your preference.
- Before serving, garnish the black rice pudding with chopped nuts (cashews, almonds, pistachios) and optional raisins or dried fruits.
- Serve the Chak Hao Amubi black rice pudding as a delightful dessert or sweet treat, savoring the unique flavors of Manipuri black rice.
Note: Feel free to adjust the sweetness according to your taste preferences by adding more or less sugar. Additionally, you can experiment with adding other flavors like saffron or rosewater to enhance the taste of the black rice pudding.
Enjoy the rich and comforting flavors of this Chak Hao Amubi Black Rice pudding, a traditional Manipuri delicacy that celebrates the unique qualities of this indigenous black rice variety.
4. Black Rice Pulao
Ingredients:
- 1 cup black rice
- 2 cups water
- 2 tablespoons ghee (clarified butter) or oil
- 1 teaspoon cumin seeds
- 1 small cinnamon stick
- 2-3 green cardamom pods
- 4-5 cloves
- 1 medium onion, thinly sliced
- 1 teaspoon ginger-garlic paste
- 1 green chili, slit (optional)
- 1 cup mixed vegetables (such as carrots, peas, bell peppers), chopped
- Salt to taste
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala (Indian spice blend)
- Fresh coriander leaves for garnish
Method:
- Rinse the black rice thoroughly under running water to remove any impurities. Soak the rice in water for about 30 minutes and then drain.
- In a large saucepan or deep skillet, heat ghee or oil over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
- Add the sliced onions and cook until they turn golden brown. Stir occasionally to ensure even browning.
- Add the ginger-garlic paste and green chili. Sauté for another minute.
- Now, add the mixed vegetables and cook for a few minutes until they are slightly tender.
- Add the drained black rice to the pan and mix well with the vegetables and spices. Cook for a minute to coat the rice with the flavors.
- Pour in the water, add salt, turmeric powder, and garam masala. Stir gently to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for about 25-30 minutes or until the rice is cooked and tender. Avoid stirring the rice too much to prevent it from becoming sticky.
- Once the rice is cooked, remove the pan from heat and let it sit covered for 5 minutes to allow the flavors to meld.
- Fluff the rice with a fork and transfer it to a serving dish. Garnish with fresh coriander leaves.
- Your flavorful black rice pulao is ready to be served! It pairs well with raita (yogurt sauce) or any curry of your choice.
Enjoy this delectable black rice pulao, relishing the unique flavors and beautiful colors of the dish.
