Black Rice From Manipur
Weight : 850 Grams
Black rice from Manipur, a 100% naturally grown product, is indigenous to the lands of Manipur. It is popularly known as Chak-hao in Manipur. It is free of chemicals for it is grown using natural fertilizers. Black rice is glutinous rice that is bereft of added flavours or colours. It has a mild nutty flavour, similar to the taste of brown rice. It receives its black colour from the antioxidant named anthocyanin. The rice takes a dark purple colour when cooked. Hence it received its name purple rice. It is dense and chewy and based on the cooking black rice can also be quite sticky. Black rice is suitable for creating porridge, dessert, bread, and noodles. It is generally eaten during community feasts as Chak-hao kheer.
Namsesu takes the lead in offering its customers the original Black rice straight out of Manipur, which is grown naturally in local villages, collected, and packed locally, thus ensuring the necessary hygienic aspects.
Black rice benefits
Below are some of the black rice benefits.
- Black rice is rich in antioxidants. The outer layer of black rice, called the bran and hull, contains a powerful antioxidant called anthocyanin. Interestingly, the level of anthocyanin content in black rice is higher in comparison to other grains.
- It promotes healthy brain function. As per research, anthocyanin helps improve learning and memory functioning.
- It has anti-inflammatory properties. It is effective in reducing skin allergies.
- Studies show that phytochemicals present in black rice reduce bad cholesterol, which keeps the overall cholesterol under check.
Black rice GI tag
Black rice or Chak-hao, the scented glutinous rice received its GI tag quite recently. A product receiving a GI status is an indication of identifying goods as produced from a particular area, having a particular quality attributable to its geographical origin. GI tag plays a major role in trade and preserving traditional skills.
Black rice has been in cultivation in Manipur for over centuries. Many traditional medicinal practitioners have used black rice as part of traditional medicine. As per the GI application filed, Chak-hao takes around 40-45 minutes to cook, thereby taking the longest time due to the presence of a fibrous bran layer and high crude fibre content. Direct sowing of pre-soaked seeds and transplantation of rice seedlings, raised in nurseries in puddled fields is widely practiced in the state’s wetlands.
How to cook black rice?
Here’s a simple recipe on how to cook black rice as your desired dessert.
To initiate, soak the rice in water for about 4 to 6 hours. Then drain the water from the soaked rice. Next, boil the milk using a heavy-bottomed vessel. Turn down the high flame to a low flame once the milk starts boiling.
Now, add the soaked black rice and cook on low heat. Keep stirring and cook the Chak-Hao Kheer until the rice is cooked with the milk reduced to about half its quantity. Once the rice is cooked, take the black rice kheer off the heat. Then add sugar and cardamom powder and give it a good mix. One can serve the Chak-Hao Kheer either warm or chilled.
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