Recipe courtesy of Ronnie Woo
Vanilla Rice Pudding with Blackberry Compote
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 282
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 47
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 4
- Cholesterol
- 28
- Sodium
- 243
- Total: 25 min
- Active: 20 min
Ingredients
Compote:
1 1/2 cups blackberries (about 8 ounces)
1/4 cup sugar
1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated zest
Rice Pudding:
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
Directions
- 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.
Cook’s Note
If the pudding becomes too thick, thin it out with a few teaspoons of whole milk.