On my recent trip to India, I was given a small bag of Chak-hao or Manipuri Black Rice- Manipur is a state in the north east of India. This rice is very high in anthocyanins. The Manipuri people cook it into a rice pudding so that was what I made in my own kitchen. The dazzling purple colour, nutty taste and creamy consistency were a delight and back in London, I have made this recipe many times over using Sainsbury’s Thai Black Rice. Here it is-
BLACK RICE PHIRNI
(Set Rice Pudding)
Preparation time: 10 minutes, plus 1 hour drying time
Cooking time: 25 minutes, plus 1 hour setting time
50g black rice, washed and dried on a tea towel
250ml full-fat milk
pinch of saffron
2 tablespoons caster sugar, or to taste
5 pods of green cardamom, seeds taken out and crushed, husks discarded
2 teaspoons flaked almonds
Dry the rice on a clean tea towel then blitz it in a coffee grinder or spice mill to make a coarse powder.
Heat the milk in a saucepan with the saffron and sugar over a high heat. When it comes to the boil, reduce the heat to low and tip in the ground rice, stirring constantly.
Continue cooking, stirring constantly, for 20 minutes until the milk begins to thicken. Bear in mind that the pudding will set when it is completely cold.
Remove from the heat and stir in the cardamom. Pour into individual serving bowls and chill to set. Serve cold, decorated with a few sliced almonds.