In a pressure cooker add the washed black rice and water and pressure cook for 5-6 whistles or till the black rice is cooked.
Once the pressure release open the cooker, add milk, sugar, cranberry, cardamom powder and cook on medium heat stirring it continuously to prevent the rice from sticking to the bottom till it becomes thick and creamy. Take off the heat and let it cool down.
In a blender add the rice and blend it until smooth. Keep aside.
For Cranberry Compote:In a sauce pan add the compote ingredients and let it come to a boil. Once it comes to a boil simmer the flame and cook for 8-10 mins until the cranberry turns soft and becomes thick.
Let it cool down and blend them coarsely.
For serving, scoop the pudding into individual serving bowl or shot glasses followed by fresh whipped cream and top it with cranberry compote. Refrigerate for couple of mins before serving.
Garnish with few cranberry and mint leaves and serve chilled.
