Rice Pudding With Ginger Citrus Compote

Author: Canadian Living

Creamy, rich rice pudding is a favourite dessert at Christmas in Sweden. Some families have a tradition of adding one blanched almond, and whoever gets it wins a prize, which differs from family to family.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2011

Ingredients

  • 2 tablespoons butter
  • 1 cup short-grain rice
  • 1/4 teaspoon cinnamon
  • 3 1/2 cups milk
  • 1 1/2 cup 10% cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 pinch salt
Ginger Citrus Compote:
  • 4 oranges
  • 3 red grapefruits
  • 1/4 cup granulated sugar
  • 6 fresh ginger
  • 1 cinnamon stick (3 inches/8 cm)

Method

Ginger Citrus Compote: Peel and segment oranges and grapefruit; place segments in bowl, draining and reserving juice for another use.

In small saucepan, bring sugar, ginger, cinnamon stick and 1/4 cup water to boil over medium-high heat, stirring just until sugar is dissolved; boil until syrupy, about 2 minutes. Pour over orange mixture; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile, in saucepan, melt butter over medium heat; cook rice and cinnamon, stirring, for 2 minutes.

Stir in milk, cream, sugar, vanilla and salt; bring to simmer. Reduce heat, cover and simmer, stirring occasionally, until almost no liquid remains and rice is tender, 25 to 30 minutes. Scrape into serving bowl; serve with compote.

Nutritional facts Per each of 12 servings: about

  • Sodium 55 mg
  • Protein 5 g
  • Calories 220.0
  • Total fat 7 g
  • Potassium 320 mg
  • Cholesterol 20 mg
  • Saturated fat 4 g
  • Total carbohydrate 36 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rice Pudding With Ginger Citrus Compote

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