White Chocolate, Lemon Rice Pudding with Cranberry Compote
This treatment of an ever-popular homey favourite turns it into an upscale treat.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 537 |
| pro | 10 g |
| total fat | 22 g |
| sat. fat | 13 g |
| carb | 78 g |
| fibre | 1 g |
| chol | 122 mg |
| sodium | 181 mg |
| % RDI: | - |
| calcium | 24% |
| iron | 4% |
| vit A | 12% |
| vit C | 13% |
| folate | 10% |
-
5 cups (1.25 L) whole milk
1 cup (250 mL) short-grain rice
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) vanilla
1/4 tsp (1 mL) salt
3 egg yolks
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
8 oz (250 g) white chocolate, chopped
Cranberry Compote:
1/2 cup (125 mL) dried cranberries
1/3 cup (75 mL) cranberry cocktail
2 tsp (10 mL) grated lemon rind
2 tsp (10 mL) lemon 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.
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
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