Vanilla Rice Pudding With Blackberry Compote Recipes

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SPICED RICE PUDDING WITH BLACKBERRY COMPOTE



Spiced rice pudding with blackberry compote image

Cinnamon, cardamom and nutmeg flavour this healthier rice pudding served with a naturally sweetened, chunky berry sauce

Provided by Cassie Best

Categories     Dessert

Time 55m

Number Of Ingredients 10

200g brown rice
2 tsp cornflour
500g skimmed milk
405g can light condensed milk
1 long or 2 short cinnamon sticks
5 cardamom pods , crushed with a rolling pin
good grating nutmeg
1 vanilla pod , split and seeds scraped out
500g frozen blackberry
1 tbsp agave syrup

Steps:

  • Cook the rice following pack instructions - don't be tempted to cook it until al dente - it will not continue to cook in the milk later, so it needs to be nice and soft at this point.
  • Meanwhile, mix the cornflour to a paste with a little of the milk until smooth. Add this to a saucepan with the remaining milk, condensed milk, cinnamon, cardamom, nutmeg, vanilla and a good pinch of salt. Stir until smooth, then bring to a simmer. Turn down to very low heat and leave to gently infuse while the rice cooks.
  • When the rice is cooked, drain well, then add to the warm milk mixture. Turn up the heat and bubble until thick and creamy - this will take about 20-25 mins.
  • To make the blackberry compote, empty the blackberries into a saucepan, add the agave syrup and bring to a simmer. Boil for a few mins. Cool for a few mins before serving, or serve at room temperature with the rice pudding.

Nutrition Facts : Calories 397 calories, Fat 2 grams fat, Carbohydrate 81 grams carbohydrates, Sugar 54 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium

VANILLA RICE PUDDING WITH BLACKBERRY COMPOTE



Vanilla Rice Pudding with Blackberry Compote image

This creamy rice pudding is made using leftover rice, so you can cut your cook time in half. The blackberry compote can be served chilled, warm or at room temperature. The syrup will thicken as it cools. The compote is also delicious spooned over vanilla ice cream.

Provided by Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups blackberries (about 8 ounces)
1/4 cup sugar
1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated zest
3 cups cooked and cooled long-grain rice
1 cup heavy cream
1/2 cup whole milk
3 tablespoons sugar
2 teaspoons pure vanilla bean paste
Kosher salt

Steps:

  • For the compote: Combine the blackberries, sugar, lemon juice and zest in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the juice starts to thicken and coats the back of a spoon, about 9 minutes. Remove from the heat, transfer to a medium heatproof bowl and let cool slightly, about 10 minutes.
  • Meanwhile, make the pudding: Combine the rice, cream, milk and sugar in a medium heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until almost all the liquid is absorbed and the pudding has a porridge-like consistency, about 5 minutes. Remove from the heat and add the vanilla bean paste and a pinch of salt, stirring to combine.
  • Divide the rice among 4 bowls and spoon the blackberry compote over the top. Serve immediately.

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