Cinnamon Rice Pudding with Cherry Compote Recipe
Cinnamon Rice Pudding with Cherry Compote is a divine dessert that is perfectly creamy and subtly spiced with cinnamon, balanced by the tartness of cherry compote. This indulgent dish is the ideal choice to end a meal on a sweet yet slightly tangy note. Slowly simmered to achieve its luxurious texture, it pairs beautifully with the homemade cherry compote, making it a delightful continental treat. Whether you’re enjoying it after a cozy family meal or serving it at a festive gathering, this dessert is sure to impress!
Ingredients:
For the Rice Pudding:
| Ingredient | Quantity |
|---|---|
| Basmati rice (washed) | 1 cup |
| Water | 2 cups |
| Milk | 3 cups |
| Heavy whipping cream | 2 cups |
| Condensed milk | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Almond essence (Badam essence) | 1/2 teaspoon |
| Cinnamon powder (Dalchini) | 3/4 teaspoon |
| Nutmeg powder | 1/2 teaspoon |
For the Cherry Compote:
| Ingredient | Quantity |
|---|---|
| Canned cherries | 1 cup |
| Sugar | 2 teaspoons |
| Corn flour | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Servings: 4-6 servings
Instructions:
-
Prepare the Rice Pudding:
- Begin by heating a saucepan over medium heat. Add the water and bring it to a boil.
- Once the water is boiling, add the washed basmati rice. Lower the heat to a simmer and cook the rice for about 10 to 15 minutes. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pan.
- When the rice is about halfway cooked and has absorbed all the water, pour in the milk and heavy whipping cream. Stir well and let it cook for another 4-5 minutes on medium heat, stirring constantly.
- Now, add the condensed milk and mix thoroughly. Taste the rice mixture and adjust the sweetness with more condensed milk if desired.
- Allow the rice mixture to continue cooking, stirring often, until it reduces to about half its original volume and reaches a creamy consistency. This should take approximately 15-20 minutes. The rice should be tender and fully cooked at this stage.
- Once the rice pudding has reached the desired consistency, turn off the heat. Stir in the vanilla extract, almond essence, cinnamon powder, and nutmeg powder. Mix until well combined and set the pudding aside.
-
Prepare the Cherry Compote:
- While the rice pudding is cooking, prepare the cherry compote. Place a separate saucepan over low heat and add the canned cherries.
- Let the cherries simmer gently on low heat. Use a spatula to mash them lightly, releasing their juices.
- Add the sugar to the cherries and continue to cook, stirring occasionally, until the cherries soften and release more juice.
- In a small bowl, dissolve corn flour in 2 tablespoons of water to make a slurry. Add this to the cherry mixture and stir to combine. You will notice the mixture begin to thicken.
- Allow the cherry compote to cook for an additional 1-2 minutes, then turn off the heat.
- Stir in the vanilla extract and let the compote cool to room temperature.
-
Assemble and Serve:
- To serve, spoon the rice pudding into individual dessert glasses or bowls. Top each serving with a generous spoonful of the cherry compote.
- Serve immediately for a warm dessert, or chill the pudding in the refrigerator for a refreshing treat.
Serving Suggestions:
For a perfect dessert experience, pair this Cinnamon Rice Pudding with Cherry Compote with a hearty main dish like Cheesy Baked Potato Gratin with Sweet Corn and Cheese Garlic Bread for a satisfying and comforting meal. The contrast between the creamy sweetness of the pudding and the tartness of the cherry compote is a delightful combination that will satisfy any sweet tooth.
This Cinnamon Rice Pudding with Cherry Compote is not just a dessert; it’s an indulgent treat that captures the warmth of spices and the vibrant flavors of cherries. Whether you’re cooking it for a special occasion or as a simple weekday dessert, it’s guaranteed to bring comfort and joy to your table.
