White Chocolate Rice Pudding With Dried Cranberry Compote

White Chocolate Rice Pudding With Dried Cranberry Compote
White Chocolate Rice Pudding With Dried Cranberry Compote

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

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 grated orange peel

  • 3/4

    teaspoon ground cardamom

  • Dried Cranberry Compote (see recipe)

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. This recipe yields 6 servings.

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