Proso Millet and Black Rice Pudding

By: Ankita Jain
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4 cups
Grown across Nagaland and Manipur, chak-hao, or black rice, is an aromatic glutinous variety of rice that lends itself beautifully to kheer or puddings. Here, Ankita tweaks a pudding recipe by adding proso millet flour to the rice during the grinding process for a thicker, more nutritious dish. Ankita first tried making this black rice pudding during the Covid-19 lockdown. She instantly fell in love with its rich colour and earthy flavour, and has been experimenting with it ever since.

Chak-hao (Black rice) ½ cup
Milk (for the rice) 2½ cups
Proso millet flour 2¼ tablespoons
Sugar 1¾ tablespoons
Milk (for the millet slurry) ½ cup
Desiccated coconut, for garnish 1 tablespoon

What You Will Need

A spatula or wooden spoon, a cooking pot or kadhai, a shallow pan, measuring spoons and cups, a large bowl, a fine mesh strainer or colander, tin or bowl or cup mould, serving bowl or cup, mixer grinder

Instructions

1

Wash the black rice well, then drain the water and soak for at least 5 hours before cooking.

2

Place a cooking pot or kadhai on the stovetop on a low-to-medium flame. Add the rice and milk to the pot, bringing the mixture to a boil.

 

3

Cook the rice until it softens. Keep stirring the mixture, scraping the bottom intermittently, since milk has a tendency to burn.

4

Once the rice is well cooked, let it cool down until it is warm to the touch. Set aside.

5

In a pan, dry-roast the proso millet flour until it releases a nutty aroma.

6

Now add the milk to the roasted flour and keep stirring on a low-to-medium flame until the mixture comes together to form a slurry.

7

Using a mixer grinder, grind the cooked rice until it forms a thick,  homogeneous paste.

8

Mix the rice paste, sugar, and proso slurry in the cooking pot and stir together on low heat until well combined.

9

Pour the pudding into a mould tin or bowls and allow it to set in the refrigerator for at least 3-4 hours.

10

Once the pudding is set, serve cold garnished with desiccated coconut.

Tips:

  1. Remember to stir the milk and rice intermittently because milk has a tendency to stick at the bottom of the pan and burn.
  2. Stir the milk-proso slurry and the final pudding mix continuously at all times while cooking.
  3. Keep the gas mark at low-to-medium during cooking.

Variations:

The pudding can be served hot with some condensed milk or even ice cream.

Chef Ankita Jain has spent more than 15 years working as a chocolatier. While she enjoyed shaping the kitchen at Harsh Chocolates, her passion for healthier food led her to start Bicycle Kitchen. She has been experimenting with millet-based recipes for the last three years.

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