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Rice Kheer with Berry Compote
4.9 from 30 votes

Rice Kheer with Berry Compote

Rice pudding layered on top of cardamom-rose flavored berry compote for a show stopper fusion dessert

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Course: Dessert
Cuisine: Indian

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 pistachio sliced
  • 1 tablespoon dried rose petals

Instructions

Berry Compote
    Cup of Yum
  1. In a medium sauce pan add blueberries and strawberries. Add honey and mix well.
  2. 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.
  3. Once the compote gets bubbly turn the heat off. Stir in lemon juice and rose essence.
  4. 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
  1. Add 2 to 3 tablespoons of berry compote to each cup
  2. Layer over with ⅓ cup of rice pudding
  3. Garnnish with pistachios and rose petals
  4. 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