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jjadin

White Chocolate Rice Pudding with Dried Cranberry Compote

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This White Chocolate Rice Pudding with Dried Cranberry Compote is rich but the cranberries cut the richness and is a great addition. The cardamom is a must!

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Rate this recipe 4.8/5 (18 Votes)

Ingredients

  • DRIED CRANBERRY COMPOTE:
  • 4 1/2 cups whole milk
  • 2/3 cup long-grain white rice
  • 2/3 cup sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 3 tablespoons whipping cream
  • 4 ounces good-quality white chocolate, chopped (such as Lindt or Baker's)
  • 1 tablespoon orange peel, grated
  • 1 1/2 cups dried cranberries, coarsely chopped
  • 1 cup cranberry juice cocktail
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 3/4 teaspoon ground cardamom

Details

Servings 6
Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

Combine first 5 ingredients in heavy large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.

Reduce heat to low. Whisk egg yolks and cream in small bowl. Gradually whisk in 1/2 cup rice mixture; return to same pan and cook 2 minutes, stirring constantly (do not boil). Remove from heat. Add chocolate; stir until melted. Stir in orange peel and cardamom. Transfer pudding to bowl; cover and chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

Spoon pudding into bowls. Top with Dried Cranberry Compote.

Compote:

Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. Can be prepared 2 days ahead. Keep refrigerated.


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