Aromatic Black Rice (Chak Hao) - Manipur - 500 g
The sweet, slightly nutty flavoured, aromatic black rice also called as forbidden rice or Chak hao will add an exquisite punch to your meal! This exotic rice has a deep black color and usually turns deep purple when cooked. Forbidden rice is high in nutritional value and is a rich source of iron, vitamin E, and antioxidants. Plucked from the Poireiton variety, this forbidden rice is top-notch quality. Made in Manipur.
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Weight: 500 g
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NATURAL & ORGANIC PROPERTIES OF THIS PRODUCT
- Black Rice (forbidden rice) is grown in the plains and hills of Manipur, where the soil quality is rich and cropping can be sustained
- They are grown free from human made chemical management aids like fertilizers, herbicides, insecticides, fungicides
- Unlike mainstream farms that use fertilizers that have heavy production and transport costs, Black rice farming is labour intensive and uses less petroleum.
- Because they are grown in rich organic soils, with abundant bacterial, worm, insect and fungal activity and stable moisture levels, they are richer and healthier. They have high nutrient and fibre. Not only is it the type of rice that is richest in powerful disease-fighting antioxidants, but it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain
IMPORTANT INFORMATION ABOUT THIS PRODUCT
Historically reserved for the elite noble class of ancient China, “Forbidden Rice” or Black Rice is a rare and nutritious grain offering the many health benefits found in blueberries, grapes, and acai. Black rice is rich in minerals. Not only is it the type of rice that is richest in powerful disease-fighting antioxidants, but it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.
Chak-Hao - Aromatic Black rice or Forbidden rice has been eaten in regions of Asia for thousands of years; in fact for centuries it was reserved for only Chinese royalty. Today this type of rice is picking up in popularity and popping up in more health food stores across the US, Australia, and Europe, as people discover the numerous health benefits that whole grain black rice has to offer.
Never prepared Black rice before? Below is one of the many simple ways of making black rice:
A Simple Recipe: Black Rice Kheer
- Black rice - ½ cup
- Full cream milk - 6 cups
- Water- 2 cups
- Sugar - 1 cup (Adjust according to your taste)
- Cardamom powder - ½ tsp
- Cashew nuts (Optional) - 10 (Broken into pieces)
1. Wash and soak the rice in 4 cups of water for about 3 to 4 hours.
2. Pressure cook rice with water; after the first whistle, simmer for 15 to 20 minutes and switch off the gas.
3. Heat milk in open pan and allow boiling. Add the cooked rice and mix well.
4. Allow to cook in medium flame, till milk reduces to half the quantity and looks creamy.
5. Add sugar. Reduce the flame and cook for some more time till the sugar melts.
6. Meanwhile; heat ghee in a small pan, add cashews and fry till the colour changes into golden brown colour.
7. Add cardamom powder and roasted cashews to the kheer.
For the first time users of Black or Purple Rice, while in the process of rinsing it, you might notice the water turning a little black. This might come as a surprise to you and you might have a slight doubt on its authenticity. Stay calm, because it is indeed authentic black rice and perfectly normal. The following information might come handy for you.
- Like when you wash few types of white rice, you might notice the water turning murky white, similarly, when you wash Black rice you might see the water turn black. There is no reason to worry about its naturalness, as a little colour is naturally dispelled by the rice when washed
- Nevertheless it is very important for first time as well as frequent users of Black Rice to know that it is not advisable to rinse the rice vigorously but rather just dip the rice in water, drain and cook. This ensures that the nutritional properties of the rice do not get washed away with the water. After the rice is cooked, please note that the rice might look a little lighter than the original black/purple colour before being dipped in water.