Rice Pudding with Dried Fruit Compote

Rice Pudding with Dried Fruit Compote

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Gina Marie Miraglia Eriquez

2 hr 30 mins total 1 hr 30 mins prep Full Screen

Servings

Everyone loves rice pudding, but this dressed-up version boasts a festive holiday twist: a seasonal compote made with figs, apricots, and sour cherries.

Ingredients

• FOR FRUIT COMPOTE:
• 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
• FOR PUDDING:
• 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

Directions

• MAKE COMPOTE:
  
  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.
• MAKE 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.

• Filed under:
• Dairy,
• Fruit,
• Rice,
• American,
• Gluten Free,
• Dessert,
• Pudding,
• Winter,
• Christmas

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Comments

[Carol Tolhurst]

09:41 PM on 03/15/2012

Let me say this LOUDLY, YOU DO NOT MAKE RICE PUDDING WITH LONG GRAIN RICE. It makes a grainy, gritty consistency and not the soft smooth consistency traditional of rice pudding. USE MEDIUM GRAIN WHITE RICE, yes, that ordinary white rice with no nutritional value. Also, if there are any resturants out there reading this make your black tea with BOILING water not the water you use that's sitting in a caraff to make coffee. Change the boiling water out before brewing another cup for another customer. Reboiled water has lost it oxegenation and it makes a lot of difference. If we could get a teapot with loose tea and strainer we would have died and gone to heaven. Come on America you can do better than that.