Wild strawberries were one of the best things about my childhood. When spring and summer would come (their season is April – July), we would be walking about in the woodlands and stumble upon these little plants with delicate white flowers bearing the most beautiful tiny strawberries that looked like little rubies. Ever since that first time, we went back to the same spot to gather a batch every year.
If you haven’t tried wild strawberries, honestly, you need to. They give so much more flavour than the big shop bought strawberries, even for their little size. They burst with juiciness and sweet flavour with every bite – and don’t they look cute? Since my first bite of a wild strawberry I’ve always felt that they’re a hidden gem in the world of fruits.
Usually the strawberries get eaten far too quickly to use them in any desserts, but this time I restrained myself and used them in this delicious rice kheer. They offer little bursts of sweet tartness to counteract the natural creaminess of the thickened milk of the kheer. It’s a match made in heaven. If you haven’t heard of kheer before, it’s basically an Indian version of our rice pudding. I published my first recipe back in 2016 for a basic rice kheer which is delicious also!
If you have large strawberries, you could cook them down, puree them, and stir the puree into the kheer. But these strawberries were far too good for that. So I simply folded them through the kheer so they were nicely distributed and used them as a delicious garnish on the top, along with slivers of almonds and pistachios.
Rice Kheer with Wild Strawberries
- 0.60 litres Full Fat Milk
- 30g Basmati Rice
- 4 tbsp Sugar (of your choice)
- 4 Green Cardamon or a pinch of Cardamon powder
- A large handful of wild strawberries
- 10 Almonds (lightly roasted)
- 10 Pistachios (de-shelled)
- Wash and rinse the rice well.
- In a heavy bottom saucepan, heat the milk until it comes to a boil. At this stage, add the rice to the pan and turn the heat down to medium-low.
- Make sure to stir the kheer well, paying particular attention to the sides and bottom of the saucepan.
- Meanwhile, start to prepare the nuts. De-shell the pistachios, peel them, and chop the nuts very finely. Dry roast the almonds either in a pan or the oven, wait for them to cool and then slice them finely.
- Prepare the cardamon by cracking open the pods and grinding the seeds to a fine powder in a mortar and pestle. Alternatively, you can just use a pinch of cardamon powder.
- When the kheer is beginning to get thick, add ¾ of the almonds and pistachios, as well as all of the cardamon powder.
- Keep stirring the kheer well until the rice is fully cooked (this should take about 30 minutes) and the milk has become thick. Now turn off the flame and add ¾ of the strawberries. Stir through.
- Serve in bowls and garnish with the remaining nuts and strawberries. You can eat the kheer hot or chill it in the fridge to eat later – eat within 1 day, although I doubt it’ll last that long! 😉
Note: You can also add rose syrup to the kheer to give it a lovely pink colour.