White Chocolate, Lemon Rice Pudding with Cranberry Compote

By The Canadian Living Test Kitchen

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White Chocolate, Lemon Rice Pudding with Cranberry Compote

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	537537 cal
pro	10 g10g pro
total fat	22 g22g total fat
sat. fat	13 g13g sat. fat
carb	78 g78g carb
fibre	1 g1g fibre
chol	122 mg122mg chol
sodium	181 mg181mg sodium
% RDI:	-
calcium	2424 calcium
iron	44 iron
vit A	1212 vit A
vit C	1313 vit C
folate	1010 folate

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This treatment of an ever-popular homey favourite turns it into an upscale treat.

Ingredients

5 cups whole milk 5 5cups cupswhole milk
1 cup short-grain rice 1 1cup cupshort-grain rice
1 cup granulated sugar 1 1cup cupgranulated sugar
1 tbsp vanilla 1 1tbsp tbspvanilla
1/4 tsp salt 1/4 1/4tsp tspsalt
3 egg yolks 3 3egg yolkegg yolks
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
1/4 cup lemon juice 1/4 1/4cup cuplemon juice
8 oz white chocolate , chopped8 8oz ozwhite chocolate, chopped
Cranberry Compote:
1/2 cup dried cranberries 1/2 1/2cup cupdried cranberrydried cranberries
1/3 cup cranberry cocktail 1/3 1/3cup cupcranberry cocktail
2 tsp grated lemon rind 2 2tsp tspgrated lemon rind
2 tsp lemon juice 2 2tsp tsplemon juice

Preparation

Cranberry Compote: In saucepan, bring cranberries, cranberry cocktail and lemon rind and juice to boil. Reduce heat to medium-low; cook, stirring occasionally, until tender and puffed, about 4 minutes. Let cool; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

In heavy saucepan, bring milk, rice, sugar, vanilla and salt to boil over medium heat. Cover and simmer over medium-low heat, stirring often, until tender and most of the liquid is absorbed, about 30 minutes.

In bowl, whisk egg yolks with cream; whisking constantly, whisk in 1/2 cup (125 mL) of the rice mixture. Stir back into saucepan along with lemon rind and juice; cook, stirring, for 2 minutes. Remove from heat. Stir in chocolate until melted.

Spoon 3/4 cup (175 mL) into each dessert dish. Top each with about 1 tbsp (15 mL) compote. Serve warm.

Additional information : Tip: To make ahead of time, transfer pudding to large bowl; place plastic wrap directly on surface. Refrigerate for up to 24 hours. To heat, stir in 1/2 cup (125 mL) milk or 10% or whipping cream; microwave at high until hot, 4 minutes, stirring once.

Source : Canadian Living Holiday Best: Fall 2005