Rice Pudding With Ginger Citrus Compote Rice Pudding With Ginger Citrus Compote

Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2011


Ginger Citrus Compote:


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 salt; 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.

Nutritional facts Per each of 12 servings: about

  • Sodium 55 mg
  • Protein 5 g
  • Calories 220.0
  • Total fat 7 g
  • Potassium 320 mg
  • Cholesterol 20 mg
  • Saturated fat 4 g
  • Total carbohydrate 36 g


  • Iron 2.0
  • Folate 7.0
  • Calcium 13.0
  • Vitamin A 9.0
  • Vitamin C 65.0
Share X

Rice Pudding With Ginger Citrus Compote