Chak-hao Kheer

Ingredients

• •Black rice
• •Milk
• •Sugar

Steps

1. 1Rinse the black rice a couple of times, then soak it in water for at least two hours, or ideally overnight, since the tough outer bran layer takes time to soften.
2. 2Drain the soaked rice and combine it with milk in a heavy-bottomed pot, bringing it to a gentle boil.
3. 3Reduce the heat to low and simmer the rice in the milk for 40 to 45 minutes, stirring frequently to prevent it from sticking or scorching on the bottom, until the grains soften and the milk thickens.
4. 4As it cooks, the mixture will gradually take on a deep purple hue naturally released from the black rice.
5. 5Add sugar once the rice is mostly tender, stirring well until it dissolves completely, then continue simmering for another 10 to 15 minutes until the kheer reaches a thick, creamy, pudding-like consistency.
6. 6If desired, stir in a pinch of cardamom powder or a few chopped nuts for added flavor and texture near the end of cooking.
7. 7Remove from the heat and let it cool slightly, since the kheer will continue to thicken as it cools.
8. 8Serve warm or chilled, depending on preference.