Chapchar Kut, the festival of Mizoram, is here and so is the music, dance and feasting. Celebrated with traditional food, this festival brings families together to enjoy hearty meals with local ingredients. Amongst these, rice-based dishes are very special as rice is the staple of Mizo cuisine. While savory rice dishes are common, sweet rice dishes are just as loved.
Rice pudding in its simplest form has been a comfort dessert across cultures for centuries. Whether India’s kheer, Mizoram’s bai sweet rice or global versions like arroz con leche, this dish has always been about slow cooking, patience and warmth. But what if you could give it a fun twist? Enter Chocolate Rice Pudding a dessert that combines the traditional richness of rice pudding with the indulgence of chocolate, perfect for Chapchar Kut.
The addition of chocolate adds depth and celebration to this already comforting dish. Using Indian jaggery instead of refined sugar gives the pudding an earthy feel, while cardamom and a splash of coconut milk bring in Northeast flavours. Whether served warm or chilled, this chocolatey version of rice pudding is a festive, fuss free dessert that feels just right for a Chapchar Kut feast.
Ingredients (Serves 4-5)
Method
The type of rice you use makes all the difference. Short-grain rice like gobindobhog, sona masuri or even kolam rice works best as it has more starch and thus the pudding will be naturally thick and rich. Basmati rice can also be used but the grains will remain separate, so it won’t give the same creamy texture.
Before cooking lightly toast the rice in ghee for a minute or two. This enhances the nutty aroma and adds a subtle flavor. The ghee also prevents the rice from clumping together as it cooks.
For an authentic creamy pudding always use full-fat milk. If you want an even more indulgent taste mix in coconut milk or a splash of fresh cream towards the end. Never use low-fat milk as it won’t give the same richness.
Rice pudding is all about patience. Cook on low heat and stir frequently so the milk doesn’t stick to the bottom of the pan. This also helps the rice to release its starch and thus the pudding will be thick and creamy.
Use jaggery or brown sugar instead of refined sugar for a deeper sweetness. If using jaggery, add it after the rice is fully cooked; otherwise, it will curdle the milk. You can also add some dates or honey for extra sweetness.
To get a good chocolate flavor without overpowering the dish, add unsweetened cocoa powder while the pudding is simmering. This way the flavor will blend well, and the pudding will have a well-balanced chocolatey taste.
Adding grated or chopped dark chocolate makes the pudding richer and creamier. Use a good quality chocolate with at least 50% cocoa content for the best taste. Add it after switching off the heat so it melts smooth into the pudding.
A pinch of cardamom powder, cinnamon or even nutmeg will add warmth and balance the sweetness. These spices are used in Indian sweets and will give your Chocolate Rice Pudding a festive feel perfect for Chapchar Kut.