Sticky rice kheer is a home-made dessert dish, usually taken as an afternoon meal in North East India. Local folks generally make this sweet dish during the winter and rainy seasons. This version of sticky rice kheer is from Manipur, and is made with a mixture of both black and white sticky rice (can be done without mixing too), milk, cardamom, bayleaf and some dry nuts. You can buy black sticky rice on Roots and Leisure Shop HERE.
Manipuri Sticky Rice Kheer
- A bowl of sticky rice – both black and white in equal proportion
- A glass of milk
- Two tablespoons of sugar
- Dry coconuts and almond
- Cardamom – 2-4 pieces
Mixture of black and white sticky rice.
Flavoring ingredients (Clockwise from Left) : Dry coconut, Cardamom Bayleaf and Almonds
Directions to Cook:
- Saute the dry coconut, bay leaf and cardamons with two tbsps of butter in a cooker (where the kheer is going to be made)
- Wash the sticky rice (2-3 times) and put the rice into the cooker
- Pour (250ml) water into the cooker and pressure cook the rice
- After two whistles, turn it off and wait to open the cooker on its own
- Pour the glass of milk, boil for a minute until it thickens to the consistency of gruel
- Put it in a bowl and finish off with a sprinkle of ground almonds on top.
And sticky rice kheer is ready to eat! Enjoy 🙂 If you want to try this recipe, you can buy Black sticky rice from Roots and Leisure Shop HERE
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