Soak chak-hao black rice for 6 hours or overnight to reduce cooking time and make it softer.
To make kheer rich and velvety, use full-fat milk and stir to avoid burning.
Instead of sugar, use jaggery for a traditional flavor and a healthy alternative.
Enhance aroma with cardamom powder, bay leaf, or saffron.
Top the kheer with ghee-roasted nuts like almonds, cashews, walnuts, raisins and grated coconut for texture and flavor.