White Chocolate Rice Pudding with Dried Cranberry Compote

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!

Photo by Jenna J.
White Chocolate Rice Pudding with Dried Cranberry Compote - Deliciously rich!

PREP TIME

20

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

Ingredients

  • 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

  • DRIED CRANBERRY COMPOTE:

  • 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

Directions

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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