Chak-hao Kheer

Ingredients

• 150 g chak-hao (black glutinous rice)
• 250 ml water
• 1 litre full-fat milk
• 120 g sugar
• 1 bay leaf
• 4 green cardamom pods, bruised
• a pinch of salt
• 2 tbsp cashew nuts, chopped
• 2 tbsp grated fresh coconut

Before you cook

• Rinse the black rice until the water runs clear of loose colour.
• Soak it in cold water for 4 to 5 hours, no longer, then drain it.
• Bruise the cardamom pods with the flat of a knife.

Steps

1. Bring the water and milk to a boil together in a heavy pan, stirring so the milk does not catch on the bottom.
2. Turn the heat right down and add the drained rice, the bay leaf and the cardamom pods.
3. Simmer for thirty minutes, stirring every few minutes and scraping the base of the pan.
4. Taste a grain: it should be tender but still have a slight chew at the centre.
5. Stir in the sugar and the pinch of salt.
6. Cook for eight minutes more, until the pudding thickens and takes on a deep purple colour.
7. Fish out the bay leaf and the cardamom husks.
8. Toast the cashew nuts in a dry pan for two minutes until golden.
9. Serve the kheer warm or chilled, scattered with the cashews and grated coconut.