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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
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: Indian
Servings: 6
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
- 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