Rice Pudding With Ginger Citrus Compote
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Rice Pudding With Ginger Citrus CompoteCreamy, 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.1 user reviews.
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 220220 cal |
| pro | 5 g5g pro |
| total fat | 7 g7g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 36 g36g carb |
| fibre | 2 g2g fibre |
| chol | 20 mg20mg chol |
| sodium | 55 mg55mg sodium |
| potassium | 320 mg320mg potassium |
| % RDI: | - |
| calcium | 1313 calcium |
| iron | 22 iron |
| vit A | 99 vit A |
| vit C | 6565 vit C |
| folate | 77 folate |
- Preparation time: 30 minutes
- Total time : 3 hours
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.
Ingredients
- 2 tbsp butter 2 tbsp butter
- 1 cup short-grain rice 1 cup short-grain rice
- 1/4 tsp cinnamon 1/4 tsp cinnamon
- 3-1/2 cups milk 3-1/2 cups milk
- 1-1/2 cups 10% cream 1-1/2 cups 10% cream
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1 tsp vanilla 1 tsp vanilla
- 1 pinch salt 1 pinch salt
- Ginger Citrus Compote:
- 4 oranges 4 oranges
- 3 red grapefruits 3 red grapefruits
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 6 thin slices fresh ginger 6 thin slices fresh ginger
- 1 cinnamon stick , (3 inches/8 cm)1 cinnamon stick, (3 inches/8 cm)
Preparation
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 sa< 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.
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 sa< 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.
Source : Canadian Living Magazine: December 2011
- Keywords : Dessert; Scandinavian; Christmas; Rice; Milk; Cream; Oranges; Grapefruits; Ginger;
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