Creamy Rice Pudding with a Boozy Berry Compote

An easy recipe for creamy rice pudding with boozy blueberry compote.

RICE PUDDING

Rice pudding. I love it.

The original recipe I followed calls for:

• cranberries (out of season)
• flaked almonds (I know I have a bag of these but I just can't find them anywhere)
• whipped cream and full fat milk (I used semi-skimmed milk and skipped the cream. I am trying to lose weight, not gain it. You could use dairy free).

I made mine with a boozy berry compote.

also try creamy rice pudding with raspberry compote

Roast Figs Sugar Snow

The recipe comes from a cookbook called Roast Figs Sugar Snow by Diana Henry.

It's a winter wonderland of a book featuring recipes from Northern Europe.

The recipe was originally called Danish Christmas Rice Pudding with Berry Compote, but I could hardly call it that once I had changed the key ingredient. I used blueberries in my compote and lovely they were too.

pin it for later

Family Serving of Rice Pudding

When winter arrives again, as it surely will and you want to make Danish Christmas Rice Pudding with Berry Compote for a family gathering.

What you need to do is:

1. Double the quantity to serve 6-8.
2. Use fresh cranberries instead of blueberries.
3. Use full-fat milk.
4. Make sure you can lay your hands on some flaked almonds and don't just imagine you know where they are. Add 75g of almonds to the rice once it has fully cooked and cooled a little.
5. Add 450ml/16fl oz of loosely whipped, whipping cream. Fold it in gently once the rice has cooled down.

Diana travelled around Northern Europe for 5 years looking for wintry recipes for this book. She visited Russia, Austria, Switzerland, Hungary, Scandinavia, Northern Italy, America and France collecting recipes as she went, all recipes to entice and comfort us over the winter months.

I know, I know, I have waited until spring to bring you a dish.  

Now down to the nitty gritty! It is a beautiful cookbook to browse through on a lazy Sunday morning, capturing the essence of Winter with some really evocative photographs. It is an interesting read too with stories and chat at the beginning of chapters.

Gathering In chestnuts, hazelnuts, walnuts and pecans, 

Earthy Pleasures pumpkin, squash, beans and lentils,

Apples in the Attic apples, pears and quinces,

Winter on your Tongue herbs, spices and sour cream and From Hedgerow and Bog cranberries, blackberries, sloes and rosehips........

Is it suitable for vegetarians?

Alas, it is very meaty. *sigh*.

Don't get me wrong, there are some interesting recipes in there for us veggies and some can be converted, but there is a lot of meat and fish.

Here are a few of the recipes that caught my eye:

* Onion and Cider Soup with Melting Camembert
* Russian Curd Cheese Pancakes
* Salad of Pear, Hazelnuts and Cashel Blue Cheese
* Pecan and Pear Upside Down Cake
* Pumpkin Tarts with Spinach and Gorgonzola
* Roast Beetroot Salad with Orange and Goat's Cheese
* Sour Cream Apple-Pie Muffins
* Roast Figs, Shallots and Chestnuts with Gorgonzola Polenta
* Roast Figs and Plums in Vodka

Vegetarian Recipe Count 56 out of 109 (actually more than I thought)
Vegan Recipe Count 10 out of 109 (using vegan margarine and soy milk)

Roast Figs Sugar Snow by Diana Henry

Format: Hardback

Pages: 192

Publisher: Mitchell Beazley

ISBN: 978-1845336530

Published: this edition 2011 originally published in 2005 (UK)

Creamy Rice Pudding with a Boozy Berry Compote

Yield: 3-4

Author: Jacqueline Meldrum (with kind permission)

prep time: 5 Mcook time: 20 Mtotal time: 25 M

This is a creamy rice pudding that can be extra luxurious with full-fat milk and whipping cream or a little kinder on the waistline using skimmed or semi-skimmed milk. Topped with a compote of wine and cinnamon soaked blueberries or cranberries.

ingredients:

Berry Compote

• 250ml/9fl oz/1 cup red wine (or fruit juice)
• 100g/3.5oz/½cup caster sugar
• ½ stick cinnamon
• 200g/7oz/1 heaped cup blueberries

Rice Pudding

• 150g/5½oz/¾ cup pudding rice
• 1½ pints/ 3 cups semi-skimmed milk or almond milk
• 3 tbsp caster sugar
• 1 ½ tsp vanilla extract

instructions:

1. Make the berry compote first. Pour the wine, sugar and cinnamon in a small pot and heat gently until the sugar has dissolved. Add the blueberries (I reserve a few to pop on top of the compote before serving) and bring to the boil. Reduce to a simmer for about 20 minutes until the blueberries are soft.
2. Spoon the berries into a bowl and continue simmering the wine until it has reduced by half. Let it cool a little and then remove the cinnamon stick and pour the berries back in.
3. While the berries are simmering away, start on the rice pudding. Pour the rice into a large pan, along with the milk and sugar. Bring to the boil, then turn the heat down low and cook until the rice is creamy and tender. This should take about 10-15 minutes. Make sure you stir it regularly, so it doesn't stick. Stir in the vanilla.
4. Serve the creamy rice in bowls and top with berry compote.
5. Marvel at the joyous pudding you have just made.
6. Eat some and then go back for seconds.

Calories
615

Fat (grams)
11.00

Sat. Fat (grams)
5.45

Carbs (grams)
100.03

Fiber (grams)
0.54

Net carbs
99.49

Sugar (grams)
79.94

Protein (grams)
14.97

Sodium (milligrams)
283.69

Cholesterol (grams)
30.01

rice pudding, easy rice pudding, how to cook rice pudding, berry compote, blueberry compote, boozy sauce, blueberries, pudding rice

dessert

Danish, vegetarian

Created using The Recipes Generator

Blueberry Recipes

Blueberry Loaf Cake with Lime Drizzle

Blueberry, Maple & Oat Smoothie

Blueberry Muffins

Blueberry Frozen Yoghurt

Blueberry Crumble Cake

Blueberry Scones

Can you tell I like blueberries?

Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.