Indian•indulgent
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 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1 tablespoon pistachios (sliced)
- 1 tablespoon dried rose petals
Instructions
- 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
- 5
Add 2 to 3 tablespoons of berry compote to each cup
- 6
Layer over with 1/3 cup of rice pudding
- 7
Garnnish with pistachios and rose petals
- 8
Serve chilled or at room temperature