Pomegranate & Blueberry Rice Pudding (Kheer)

• For the Rice Pudding (Kheer)
• 3 cups whole milk
• 3 tablespoons white rice
• 6 tablespoons raw brown sugar
• 1/4 teaspoon vanilla essence
• 2 tablespoons fresh cream
• For the fruit coulis
• 1/2 cup fresh pomegranate seeds
• 1/2 cup fresh blueberries
• 3 tablespoons raw brown sugar
• 1 cup water

1. Make the rice puddingrnBring the milk to boil. Add the rice and cook on medium heat, stirring occasionally till the rice is fully cooked. Mash the rice slightly with a spatula, and add the sugar. Continue to cook till the sugar has melted and the pudding reached a semi thich consistency. Turn off the heat and stir in the cream & vanilla. Keep aside to cool (Note: the pudding will get thicker once cooled)
2. Make the coulisrnBring to boil the water and sugar. Add the pomegranate, cover and cook on medium heat till the seeds have broken down slightly and begin to soften (unlike other fruits, pomegranate seeds take a long time to soften, so it is fine to leave them with a bite, as long as some of the pulp starts to break down). Add the blueberries, and continue to cook till the blueberries swell up. Using a spoon, mash the blueberries and some of the pomegranate seeds. Remove cover, cook till you get a jam like consistency. Remove from heat and cool.
3. Layer the rice pudding with the fruit coulis and serve chilled. A refreshing and wholesome way to enjoy what summer has to offer.

milk, white rice, brown sugar, vanilla essence, fresh cream, coulis, pomegranate seeds, fresh blueberries, brown sugar, water

Taken from food52.com/recipes/23221-pomegranate-blueberry-rice-pudding-kheer (may not work)