Name: Rice Pudding with Blueberry Compote recipe by Sonia Shringarpure at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: For Pudding---2 cups cooked rice; 3 Cups Milk; 1/2 cup Sugar; 3/4 tsp cinnamon powder; 2 tsp vanilla extract; 1 tbsp Butter; Pinch of nutmeg; Few strands of Saffron; Whipped cream, sliced strawberries (optional), and blueberry compote for garnish; For Blueberry Compote---; 2 tbsp Butter; 1 pint blueberries (2 cups); 2 Tbsp Cornflour; 1/2 cup Sugar; Juice of 1 lemon

ABOUT Rice Pudding with Blueberry Compote RECIPE

Rice Pudding or Arroz con Leche is a creamy dessert made in Spain where milk is cooked slowly with sugar and served either hit or cold with different accompaniments added to it, usually cinnamon, raisins, lemon shavings, etc.

Ingredients Serving: 4

For Pudding---2 cups cooked rice
3 Cups Milk
1/2 cup Sugar
3/4 tsp cinnamon powder
2 tsp vanilla extract
1 tbsp Butter
Pinch of nutmeg
Few strands of Saffron
Whipped cream, sliced strawberries (optional), and blueberry compote for garnish
For Blueberry Compote---
2 tbsp Butter
1 pint blueberries (2 cups)
2 Tbsp Cornflour
1/2 cup Sugar
Juice of 1 lemon

Instructions

To make pudding---
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. Switch off gas. Serve it either hot or cold.
Remove to serving bowl/individual serving glass or jar. Drizzle blueberry compote. Add dollop of whipped cream and strawberries.
To make blueberry compote---
While the pudding is getting cooked, prepare the 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 (about 3-4 minutes) and cool the compote. Refrigerate to chill.

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