When black rice, once forbidden to commoners, became available to all, we discovered that it was not only one of the most nutrient-dense grain but also among the most delicious. I have created a healthier and lighter version of the popular black rice kheer by replacing regular milk with coconut milk, which makes it better. The coconut also lends a mild fragrance and tropical flavour to the kheer.
Serves
4
-
Cook Time
30m
Plus 2 hours for soaking rice
Ingredients
- 1.5 cups water
- 1 cup black rice
- 500 ml coconut milk
- ¾ tbsp palm sugar (or regular sugar)
- 2 whole cardamoms
Preparation
- Wash the rice and soak it in water for a couple of hours.
- In a pan, cook the rice in coconut milk, along with whole cardamoms. It will take around 20 minutes for the rice to cook through and the milk to thicken. Keep stirring to make sure rice doesn’t stick to the bottom.
- Add sugar once rice is soft. With the back of a spoon, mash up a few grains. I like to keep the grains whole so that it gives the dish a nutty relief.
- Remove the cardamom pods and transfer the kheer to a serving dish.
- Serve with a topping of freshly grated coconut.
Born and raised in Assam, Kashmiri Nath imbibed the natural charm and beauty of the North East. Her love for food was seeded when she was a little girl and began learning to cook in her grandmother’s kitchen. Encouraged by her father, she pursued her passion. This love has taken her on a rollercoaster ride from her home kitchen to commercial kitchen, serving up traditional and family recipes and evangelising the nuances of Assamese cuisine. She believes in mindful eating and is the founder of a North East Food Forum that promotes healthy and conscious eating.
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