White Chocolate Rice Pudding with Dried Cranberry Compote

By jjadin

This White Chocolate Rice Pudding with Dried Cranberry Compote is rich but the cranberries cut the richness and is a great addition. The cardamom is a must!

Ingredients

• DRIED CRANBERRY COMPOTE:
• 4 1/2 cups whole milk
• 2/3 cup long-grain white rice
• 2/3 cup sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2 large egg yolks
• 3 tablespoons whipping cream
• 4 ounces good-quality white chocolate, chopped (such as Lindt or Baker's)
• 1 tablespoon orange peel, grated
• 1 1/2 cups dried cranberries, coarsely chopped
• 1 cup cranberry juice cocktail
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 3/4 teaspoon ground cardamom

Preparation

Step 1

Combine first 5 ingredients in heavy large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.

Reduce heat to low. Whisk egg yolks and cream in small bowl. Gradually whisk in 1/2 cup rice mixture; return to same pan and cook 2 minutes, stirring constantly (do not boil). Remove from heat. Add chocolate; stir until melted. Stir in orange peel and cardamom. Transfer pudding to bowl; cover and chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

Spoon pudding into bowls. Top with Dried Cranberry Compote.

Compote:

Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. Can be prepared 2 days ahead. Keep refrigerated.