Canoe Rice Pudding with Rhubarb Compote
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 350 |
| pro | 5 g |
| total fat | 13 g |
| sat. fat | 8 g |
| carb | 55 g |
| fibre | 1 g |
| chol | 42 mg |
| sodium | 42 mg |
| % RDI: | - |
| calcium | 17 |
| iron | 4 |
| vit A | 11 |
| vit C | 5 |
| folate | 4 |
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.
Ingredients
- 4 cups 10% cream
- 1 cup arborio rice or sushi rice
- 3/4 cup granulated sugar
- 1 tbsp grated orange rind
- 2 tsp vanilla
- 1 tsp nutmeg
- 1 stick (3 inches/8 cm long) cinnamon
- 1/3 cup wild rice
- 2/3 cup whipping cream
- 1/2 cup packed brown sugar
- Rhubarb Compote:
- 4 cups frozen chopped rhubarb
- 2/3 cup granulated sugar
Preparation
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
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