Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, rice pudding with blueberry compote. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
You can use any type of berry you like in the compote. Related Tags To prepare Blueberry And Bay Compote. In a medium nonreactive saucepan, combine the orange juice, sugar and bay leaves.
Rice Pudding with Blueberry Compote is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Rice Pudding with Blueberry Compote is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have rice pudding with blueberry compote using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Rice Pudding with Blueberry Compote:
- Get 2 cups cooked rice
- Prepare 3 cups milk
- Get 1/2 cup sugar
- Prepare 3/4 tsp cinnamon powder
- Take 2 tsp vanilla extract
- Make ready 1 tbsp butter
- Take 1/4 tsp nutmeg
- Take 8-10 strands saffron
- Take as required Whipped cream and blueberry compote for garnish
- Make ready for blueberries compote:
- Make ready 2 tbsp butter
- Take 1 pint blueberries
- Take 2 tbsp cornflour
- Make ready 1/2 cup sugar
- Take 1 lemon juice
The best part is that you can cook the rice and the compote at the same time; Minimal prep work and minimal dishes as well—just two saucepans! For a delicious vegan rice pudding, substitute rice beverage for the milk. Add the vanilla and blueberries, and continue to simmer for another five minutes. Scrape into a bowl or into individual serving dishes.
Steps to make Rice Pudding with Blueberry Compote:
- For blueberry compote: Heat a saucepan. Add butter, blueberries, and sugar. Bring it a simmer. Press down with back of spoon to crush few berries. Add cornflour and lemon juice. Cook till it thickens and cool the compote. Refrigerate to chill.
- Heat a deep thick bottomed pot. Melt butter. Add rice and stir fry for few seconds.
- Add milk, sugar, vanilla, and cinnamon powder.
- Bring it to a boil and then reduce flame to low and let milk reduce till nearly dry (about 40-45 minutes). Keep stirring at intervals.
- Add nutmeg and saffron strands. Chill in refrigerator for at least an hour.
- Remove to serving bowl/individual serving glass or jar. Drizzle blueberry compote and add dollop of whipped cream.
Everybody loves rice pudding, don't they? Well, in my family we do. I thought I would try some different flavours to pimp up the traditional rice pudding While the rice pudding is cooking, prepare the other elements of the dish. Combine juice, blueberries and brown sugar in a medium saucepan. Divide rice cream among four serving glasses.
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