Kheer for more?

Chef Kashmiri celebrates the rice eating food habits of Assam with her favourite dessert, Black Rice Kheer 
Black_Rice_Kheer
Black_Rice_Kheer

It is impossible to scroll through Kashmiri Barkakati Nath’s Instagram feed without aspiring to achieve similar food goals. Everything from her bright orange cake lightly dusted with icing sugar to a thaali featuring fresh veggies, dry cauliflower bajjis and black sesame marinated chicken spotlight one single aspect—the base ingredient. Debuting her Assamese cuisine in the city at a pop-up kitchen in That’s Y Food, this chef is highlighting the best of traditional Assamese cuisine with a fine-dine touch. Consider her take on the Anguli Pitha, a peasant food commonly eaten as breakfast, that transforms into what almost looks like rice flour pasta. “When people think of North Eastern cuisine they think of spicy or tribal food. This isn’t the case. All our dishes are based on what is locally available and produced,” she shares. Showcasing the rice eating food habits of the region, Chef Kashmiri will be offering one of her favourite desserts, Black Rice Kheer at the pop-up. “The highlight of the dish, besides the earthy flavour from the rice, is its grainy texture, which gives you an additional bite that other kheer dishes do not have.” 

Ingredients
Black rice washed and soaked overnight (1 cup) | Water (1 1/2 cup) | Milk (1 litre) 
| Plam sugar or regular sugar (3/4 tbsp) 
| Whole cardamoms (2) | Slivered almonds (2 tbsp)

Method 
•   Cook the rice in water until soft and the water has almost evaporated. 
•   Boil milk along with the whole cardamons and reduce it to half the quantity.
•   Add the cooked rice to the reduced milk and continue to cook further for another 10 mins, stirring all the while.
•   Add the sugar and cook for 5 minutes. 
•   Turn off heat. Discard the cardamons and transfer to serving dish. 
•   Sprinkle with the slivered almonds. 
•   Serve chilled.

Assam Feast is on till May 13 at That’s Y Food.

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