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Rice Pudding with Dried Fruit Compote

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Rice Pudding with Dried Fruit Compote

Rice Pudding with Dried Fruit Compote
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
total prep
Everyone loves rice pudding, but this dressed-up version boasts a festive holiday twist: a seasonal compote made with figs, apricots, and sour cherries.


  • 2 1/2 cups water
  • 2 1/2 cups dry white wine
  • 2/3 cup sugar
  • 1/2 vanilla bean, split lengthwise or 1 teaspoon vanilla extract
  • 3 (3- by 1/2-inch) strips of lemon zest
  • 1 cup dried Calmyrna figs, trimmed, halved lengthwise if large
  • 1/2 cup dried California apricots
  • 1/4 cup dried sour cherries
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/2 cup long-grain white rice
  • 4 cups whole milk
  • 1/2 cup sugar
  • 1/2 teaspoon pure vanilla extract



    Bring water, wine, sugar, vanilla bean (if using), and zest to a boil in a heavy medium saucepan over medium heat, stirring until sugar has dissolved. Stir figs into syrup and simmer, uncovered, until tender, about 5 minutes. Transfer figs with a slotted spoon to a bowl. Stir apricots into syrup and simmer until tender, about 3 minutes. Transfer apricots with slotted spoon to bowl with figs. Stir cherries into syrup and simmer until just tender, about 1 minute, then add to fruit mixture using slotted spoon.
  • Boil syrup until reduced to about 1 cup, about 15 minutes. Discard lemon zest and vanilla bean (if using; if using extract, stir in now), then pour syrup over fruit and cool to room temperature. Serve compote over rice pudding.

    Bring water to a boil with 1/4 teaspoon salt in a medium heavy saucepan. Stir in rice and return to a boil. Cook, covered, over low heat until water is absorbed, about 18 minutes.
  • Stir in milk and sugar, then simmer, uncovered, stirring often, until thickened and rice is tender, 40 minutes to 1 hour. Stir in vanilla. Cool to lukewarm in a large shallow bowl, surface covered with a piece of buttered wax paper.