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Rice Kheer with Berry Compote
Rice pudding layered on top of cardamom-rose flavored berry compote for a show stopper fusion dessert
Servings: 6
Recipe Video
Ingredients
- 2 cups Rice Kheer
- 1½ cups blueberries
- 1½ cups strawberries chopped
- ½ teaspoon ground cardamom
- 2 tablespoons honey or to taste
- ½ teaspoon lemon juice
- ½ teaspoon rose essence
Garnish (optional)
- 1 tablespoon pistachios sliced
- 1 tablespoon dried rose petals
Instructions
Berry Compote
- In a medium sauce pan add blueberries and strawberries. Add honey and mix well.
- Cook for 3 to 4 minutes as the berries start to soften. Mash the berries with the back of the spatula to help the berries release juices.
- Once the compote gets bubbly turn the heat off. Stir in lemon juice and rose essence.
- Allow the compote to cool down to room temperature. You can make the compote 2 to 3 days ahead and refrigerate in an air tight jar
Assemble the jars
- Add 2 to 3 tablespoons of berry compote to each cup
- Layer over with ⅓ cup of rice pudding
- Garnnish with pistachios and rose petals
- Serve chilled or at room temperature
Notes
- For the vegan option use unsweetened almond or oat milk
- Allergic to nuts or certain nuts? Use nuts of your choice or make it completely nut-free and skip the pistachio garnish
- Use a sweetener of choice for the berry compote. Depending on the sweetness of the berries, you can also skip the sweetener
- Rose essence can be substituted with rose syrup or rose water
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