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