Canoe Rice Pudding with Rhubarb Compote
This recipe makes 12 servings
|Per each of 12 servings: about||-|
|total fat||13 g|
|sat. fat||8 g|
- Portion size: 8 to 12
It might come as a surprise that one of the most popular desserts in such an elegant restaurant as Canoe is a homey rice pudding -- fancied up, of course.
- 4 cups 4cups10% cream
- 1 cup 1cuparborio rice or sushi rice
- 3/4 cup 3/4cupgranulated sugar
- 1 tbsp 1tbspgrated orange rind
- 2 tsp 2tspvanilla
- 1 tsp 1tspnutmeg
- 1 stick 1stick(3 inches/8 cm long) cinnamon
- 1/3 cup 1/3cupwild rice
- 2/3 cup 2/3cupwhipping cream
- 1/2 cup 1/2cuppacked brown sugar Rhubarb Compote:
- 4 cups 4cupsfrozen chopped rhubarb
- 2/3 cup 2/3cupgranulated sugar
In large bowl, stir together cream, arborio rice, granulated sugar, orange rind, vanilla and nutmeg. Scrape into 10-cup (2.5 L) baking dish. Nestle cinnamon stick in rice mixture. Cover tightly with foil. Bake in 325°F (160°C) oven for 1 hour. Stir; cover and bake for 15 minutes longer.
Meanwhile, in saucepan of boiling water, cook wild rice until tender, about 45 minutes; drain and set aside.
Remove cinnamon stick from pudding; with fork, gently mix in wild rice and whipping cream; let cool. (Make-ahead: Let cool completely. Cover and refrigerate for up to 8 hours.) Sprinkle with brown sugar; broil until sugar melts and darkens slightly, about 4 minutes.
Rhubarb Compote: Meanwhile, in saucepan over medium-low heat, combine rhubarb and sugar; cook, without stirring, until softened, 15 to 20 minutes. Let cool in saucepan. Serve alongside pudding.
Source : Canadian Living Magazine: January 2003