Black Rice
Chak-Hao
Chak-Hao is the GI-protected aromatic black rice of Manipur, grown in the paddies of the Imphal valley and cherished for ceremonial kheer. Its anthocyanin-rich bran lends a deep violet hue and a nutty, almost floral perfume that intensifies as it cooks to a soft, slightly sticky bite. Serve as a striking pilaf, a nourishing porridge or the dramatic base of a grain bowl.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Manipur, India
- GI-tagged Chak-Hao whole grain
- Dehusked, bran-on, sun-dried
- 35-45 min (soak to soften)
- MRL & aflatoxin lab-tested · certified supply
- 8-12 months ambient
Also known as · Forbidden Rice · Riso Venere · Manipuri black rice
How to use it
Traditional Chak-Hao kheer and milk puddings
Vivid violet pilafs and biryanis
Wholegrain bowls, salads and risotto-style dishes
Breakfast porridge with jaggery and coconut
Plated alongside seafood for colour contrast
Questions
- Is Chak-Hao the same as black rice or forbidden rice?
- Yes. Chak-Hao is the Manipuri name for the aromatic black rice known internationally as forbidden rice and, in Italy, as riso venere. Our grain is the GI-protected variety from the Imphal valley.
- Why does it turn purple when cooked?
- The colour comes from anthocyanins concentrated in the unpolished bran. As the grain cooks, those pigments release and the rice deepens from black to a rich violet-purple.
- Do I need to soak it before cooking?
- Soaking for 30 to 60 minutes shortens the cook and gives a more even, tender bite, though you can cook it unsoaked with a little extra water and time.
