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Three glasses of layered dessert with a mango base and creamy topping, served on a rustic wooden board with a blurred background of twinkling lights.
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5 from 2 votes

Rice Kheer With Mango Compote

In this Rice Kheer with Mango Compote Dessert cup, soft, fluffy rice cuddles up in the warm, rich creaminess of milk infused with the delicate sweetness of sugar and a hint of delightful cardamom, all punctuated by bursts of juicy, sun-ripened Mango in one bowl to create sheer luxury!
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Course: Dessert
Cuisine: Egg-free, Vegetarian
Servings: 4
Calories: 434kcal
Author: Ruchi

Ingredients

FOR KHEER

  • 2 teaspoon Ghee
  • ½ cup Rice
  • 5 pieces Cardamom Pods
  • 1¼ liters Milk
  • 6 tablespoons Sugar
  • 3 tablespoons Assorted Silvered nuts
  • 1½ teaspoon Rose water

FOR MANGO COMPOTE/COULIS

  • 2 cups Fresh or Frozen Mangoes cut into chunks
  • 1 tablespoon Sugar depending on the sweetness of mangoes add more or less
  • 1 teaspoon Lemon Juice (optional)

GARNISHES

Instructions

PREPARE MANGO COMPOTE

  • Combine sugar, lemon juice, and mango chunks in a pan.
    Tip — Choose non-fibrous fruit. Lusciously sweet and non-fibrous mangoes are most suitable for this recipe as the fruit base will highlight the overall flavor of the kheer and make it completely drool-worthy.
    How to make mango compote
  • Simmer over medium heat for about 10-15 minutes, stirring regularly. As the mango softens, mash the mangoes gently with a fork or spoon, leaving the sauce thick and chunky.
    Cook mango until soft
  • Take it off the flame and allow it to cool.
    Mango compote turned mushy
  • Transfer it to a bowl and set it in the fridge to chill.
    Transfer mango compote to a jar

PREPARE RICE KHEER

  • Sort through the rice to remove all the pebbles and gritty things. Rinse and rub rice thoroughly. Drain until the water runs clear. 
    Drain rice
  • Transfer it to a clean bowl, add water, and soak the rice for 30 minutes. After that, drain the rice through a sieve and set it aside.
    Soak the rice
  • Heat ghee in a heavy-bottomed pan.
  • Add rinsed rice to it. Sauté the rice for a minute over medium heat.
    Cook rice in ghee
  • Add milk and bring it to a boil. It will take about 12-15 minutes for the milk to come to a full boil. Keep stirring the milk at regular intervals.
    Add Milk to the rice
  • Gently pound the cardamom pods. Add the half-opened yet gently pounded cardamom pods to the boiling milk, allowing them to bloom and release their flavor. Once the milk comes to a boil, lower the heat to the medium-low setting.
  • Keep stirring and scraping the sides and bottom of the pan to prevent burning.
    Scrape the sides of the pan
  • Boil the kheer for 30 minutes over medium-low heat until the milk is reduced to half and the rice is cooked. By this time, the milk will be reduced considerably.
    Boil the kheer
  • Now is the time to add sugar.
    Add sugar to the boiling kheer
  • Also, stir in the chopped/slivered nuts. Simmer the kheer for 3-4 minutes until the sugar is completely dissolved.
    Add dry nuts to the kheer
  • Take the kheer of the heat, stir in rosewater, and mix. Set it aside to cool completely.
    Tip — At this point, your kheer may not be thick; please do not worry about it. The Kheer continues to cook even after it has been removed from the heat and thickens as it cools down. 
    Allow the kheer to cool

ASSEMBLE RICE KHEE WITH MANGO COMPOTE IN CUPS

  • Transfer the cooled mango compote to the base of clean cups.
    Add compote to glass cups
  • Top the mango compote with chilled mango kheer.
    Tip — Caution: Adding the mango compote to the hot kheer will curdle the milk and ruin the recipe. The slight tang in the mango compote is enough to curdle the milk. To avoid this, let the Kheer cool down completely and then add the cooled mango compote to it. 
    Add kheer to the compote
  • Garnish the rice kheer cups with slivered pistachios and edible rose petals.
    Garnish the rice kheer cups
  • Serve them chilled. The blend of each ingredient makes this recipe more delectable and the epitome of gastronomic delight.
    Serve them chilled

Notes

 

Frequently Asked Questions

 
Can I store the leftover Kheer?
Yes, you can store the leftover kheer in an airtight container in the fridge. It stays best for 3-4 days, after which it begins to thin out.
 
Can I reheat the leftover Kheer?
You sure can! Kheer tends to thicken when refrigerated, so you must adjust the consistency while reheating. For this, you can add some milk to the kheer and stir well. Reheat it on the stovetop at medium to low heat while stirring continuously.
 
How long do these cups store for?
When refrigerated, these cups will store well for up to 2 days, after which the Kheer will start to thin out and may turn sour and rancid.
 
How can I store the leftover compote?
After cooling the compote completely, transfer it to an airtight container and store it in the fridge. It stays fresh for about a week.
 
Can I freeze the mango compote/coulis? 
Absolutely! You can make a large batch of this mango compote/ coulis and freeze it for later. This sauce freezes well for about two months when stored in an airtight container.
However, I highly recommend freezing the sauce in individual portions and thawing a portion as and when required. This way, you will not have to thaw the whole lot at the same time.
 

Nutrition

Calories: 434kcal | Carbohydrates: 68g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 125mg | Potassium: 664mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1415IU | Vitamin C: 31mg | Calcium: 417mg | Iron: 1mg