Rice pudding gets a flavour-bursting upgrade with our bright apple-rhubarb compote.
- Prep time 10 minutes
- Total time 1 hour & 20 minutes
- Portion size 6 servings
Ingredients
Apple-Rhubarb Compote:
Rice Pudding:
Method
Apple-Rhubarb Compote
In small saucepan, melt butter over medium heat; add rhubarb, apples, lemon juice, maple sugar, cinnamon, nutmeg and salt. Cook, stirring occasionally, for 5 minutes. Stir in 2 tbsp water; reduce heat to low and simmer, covered, stirring occasionally, until fruit starts to break down, 5 to 7 minutes. Using immersion blender, purée compote. Set aside in refrigerator.
Rice Pudding
In large saucepan, combine milk and sugar. Bring to boil over medium-low heat, stirring often. Add rice; reduce heat to low and simmer, stirring often, until rice is tender and mixture is creamy, about 40 minutes. Turn off heat and stir in vanilla. Let cool, stirring occasionally, for at least 20 minutes.
Spoon reserved Apple-Rhubarb Compote into 4 to 6 dessert cups; top with Rice Pudding. Drizzle with maple syrup, sprinkle with cinnamon and top with julienned apples, if using.
Nutritional facts Per serving: about
- Iron 0.5 mg
- Fibre 1 g
- Sodium 150 mg
- Sugars 43 g
- Calories 355
- Total fat 6 g
- Cholesterol 20 mg
- Saturated fat 4 g
- Total carbohydrate 66 g
