Instant Kheer Crumble

A no-fuss layered dessert blending creamy rice pudding with biscuit crunch
Yield: Serves 6 | Total time: 30 minutes + 1 hour chilling

This twist on classic kheer brings together the nostalgic comfort of Indian rice pudding with a rich biscuit crumble. Coconut milk and cream lend a lush body to the rice base, while the Bournvita-spiked biscuit layer adds texture and a hint of chocolate. No slow simmering — just mix, chill, crumble, and serve.

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Ingredients

For the Creamy Rice Layer

• 2 cups cooked rice (short-grain preferred)

• ½ cup fresh cream

• ½ cup coconut milk

• 1 cup condensed milk (adjust as per sweetness)

• ½ cup kishmis (raisins)

For the Biscuit Crumble

• 1 packet Marie biscuits, coarsely crushed

• ½ cup brown sugar

• 1 tbsp butter

• 1 tbsp Bournvita

• 1 tbsp water

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Method

1. Prepare the rice base:
   In a large mixing bowl, combine cooked rice, condensed milk, cream, coconut milk, and raisins. Mix until fully incorporated.

2. Set the base:
   Spread this creamy rice mixture evenly into a mithai tray or shallow baking dish. Press lightly and refrigerate for at least 1 hour to firm up.

3. Make the crumble:
   In a nonstick pan, heat butter on medium heat. Once melted, add 1 tbsp of water followed by brown sugar. Stir constantly until the sugar begins to caramelize.

4. Add biscuits:
   Turn off the heat and stir in the crushed biscuits and Bournvita. Mix until all crumbs are coated in the caramel to form a loose chocolaty crumble.

5. Assemble and garnish:
   Take the rice tray out of the fridge. Cut into slices or scoops and sprinkle generously with the biscuit crumble. Dust with extra Bournvita if desired.

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Chef’s Notes

• Add fruits like pomegranate pearls or chopped grapes to the rice layer for bursts of freshness.

• You can also flavor the rice with rose water or cardamom for a more traditional touch.

• The biscuit crumble should be added just before serving to retain crunch.

• For a firmer texture, reduce the coconut milk slightly and increase chilling time.

• Serve this dessert chilled for the best texture contrast.