Canoe Rice Pudding with Rhubarb Compote Canoe Rice Pudding with Rhubarb Compote

Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: January 2003


Rhubarb Compote:


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 facts <b>Per each of 12 servings:</b> about

  • Sodium 42 mg
  • Protein 5 g
  • Calories 350.0
  • Total fat 13 g
  • Cholesterol 42 mg
  • Saturated fat 8 g
  • Total carbohydrate 55 g


  • Iron 4.0
  • Folate 4.0
  • Calcium 17.0
  • Vitamin A 11.0
  • Vitamin C 5.0
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Baking & Desserts

Canoe Rice Pudding with Rhubarb Compote