Tested till perfect Canoe Rice Pudding with Rhubarb Compote

Canoe Rice Pudding with Rhubarb Compote

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2003

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 12


  • 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
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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.

Nutritional Information Per each of 12 servings: about

cal 350 pro 5g total fat 13g sat. fat 8g
carb 55g fibre 1g chol 42mg sodium 42mg

% RDI:

calcium 17 iron 4 vit A 11 vit C 5
folate 4
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