Rice Kheer with Berry Compote

Name: Rice Kheer with Berry Compote
Total time: 20 min
Ingredients: 2 cups Rice; 1 ½ cups Blueberry; 1 ½ cups Strawberry; ½ tsp Cardamom, ground; 2 tbsp Honey; ½ tsp Lemon; ½ tsp Rose essence; 1 tbsp Pistachio; 1 tbsp Dried rose petals

By Ministry of Curry · 20 min

Ingredients

Rice2 cups
Blueberry1 ½ cups
Strawberry1 ½ cups
Cardamom · ground½ tsp
Honey2 tbsp
Lemon½ tsp
Rose essence½ tsp
Pistachio1 tbsp
Dried rose petals1 tbsp

Instructions

In a medium saucepan, add the blueberries and strawberries, then the honey, and mix well.
Cook for 3 to 4 minutes until the berries start to soften, mashing them with the back of a spatula to release their juices.
When the compote is bubbling, turn off the heat and stir in the lemon juice and rose essence.
Let the compote cool to room temperature. It can be made 2 to 3 days ahead and kept refrigerated in an airtight jar.
To assemble, put 2 to 3 tablespoons of compote in each cup, then layer 1/3 cup of rice kheer over it.
Garnish with the pistachios and rose petals and serve chilled or at room temperature.

Summarized from Ministry of Curry's video. Watch it for the details.

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