Luscious Rice Kheer with cardamom-rose flavored Berry Compote! A fun fusion recipe with creamy rice kheer pudding served over sweet-tangy berry compote and garnished with slivered pistachios and dried rose petals. A show-stopper dessert that is easy to make and fun to eat!
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Most Requested Recipe
When I did a Poll on my Instagram stories, I got several requests for easy-to-make fusion desserts to serve at parties. Well, I have a perfect one for you guys! This fusion dessert is easy to make, can be made ahead, and is perfect for festivals, birthdays, or just a casual weekend get-together. It is naturally gluten-free and can be made vegan and nut-free!
Fusion Indian Dessert
A visually stunning dessert that combines two of my favorite foods Rice Kheer and Berry Compote:
Rice Kheer - has been my go-to dessert for years. A modern take on a classic Indian dessert, Instant Pot Rice kheer is super easy to make with a mostly hands-off recipe. The best part is that it does not require cream as the starches from white rice create creamy textures even with low-fat milk.
Berry Compote - slow-cooked berries have a stunning purple hue and make for a delightful pairing with desserts, breakfast, and cheese boards. I love adding ground cardamom and rose essence to elevate the fresh flavors. It is ready in under 10 minutes and can be made ahead.
This fusion recipe combines the best of both! The sweet kheer and tangy compote complement each other and the cups are a treat to the eye. The deep purple color of the compote looks stunning with saffron-laced rice kheer. The pistachio and rose petal garnish add a beautiful finishing touch to these dessert jars.
Ingredients
- Rice Kheer - White Rice, Milk, Sugar, Cardamom, Saffron, and optional nuts.
- Berry Compote - Fresh or frozen berries with ground cardamom, lemon juice, and rose essence. Blueberries and strawberries add a stunning contrast to the rice kheer. I like to add honey to taste but you can also add sugar instead.
- Pistachios and dried rose petals for garnish. If you are allergic to nuts, skip them in the garnish as well as in the kheer.
Tips and Substitutions
- 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
Step-by-Step Instructions
- Start by making Instant Pot Rice Kheer. The recipe is super simple. Plus you can make it ahead and refrigerate it for 2 to 3 days.
- Make the Berry Compote using fresh or frozen berries. Add honey or your choice of sweetener to taste. Add cardamom powder and cook until the berries are soft and start to release juices. Then stir in lemon juice and rose essence and your compote is ready. Make ahead and refrigerate for a couple of days.
How to Serve
To serve, add 2 to 3 tablespoons of berry compote to small glass cups and layer over ⅓ cup of rice pudding. Garnish with pistachios and rose petals and serve chilled or at room temperature.
These rice kheer jars can be served at room temperature or chilled. When serving for large parties, use small clear disposable cups that will show the pretty layers and the cleanup will be easy too.
Storing
Assemble the jars just before serving and refrigerate any leftover jars for a day. The rice kheer and the berry compote can be individually refrigerated for two to three days. You can serve just rice kheer or use leftover berry compote on ice cream.
More Indian Fusion Dessert Recipes
Recipe
Rice Kheer with Berry Compote
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
Video
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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