Name: Warm Rice Pudding with Apple, Cranberry & Ginger Compote
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ cup dried cranberries; 3 Gala apples; 3 (2 ½ cm) pieces ginger root; 355 ml heavy whipping cream; 1 ½ cups jasmine rice; 1 ½ oranges; 710 ml whole milk; brown sugar; butter, unsalted; cinnamon, ground; salt; vanilla extract

Warm Rice Pudding with Apple, Cranberry & Ginger CompoteWarm Rice Pudding with Apple, Cranberry & Ginger Compote — a 40-minute dessert recipe with 12 ingredients, serving 6.Ingredients

¾ cup dried cranberries

3 Gala apples

3 (2 ½ cm) pieces ginger root

355 ml heavy whipping cream

1 ½ cups jasmine rice

1 ½ oranges

710 ml whole milk

brown sugar

butter, unsalted

cinnamon, ground

salt

vanilla extract

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add milk, sugar, and vanilla; stir to combine and bring the mixture to a simmer over medium heat.

Once the liquid comes to a simmer, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes.

Meanwhile, wash and dry the fresh produce.

Quarter, core, and medium dice apples.

Peel and mince ginger.

Preheat another medium saucepan over medium heat.

Once the pan is hot, add butter and swirl to coat the bottom. Add apples, ginger, cranberries, sugar, cinnamon, and salt to the saucepan; stir to combine.

Juice oranges into the pan with the fruit and stir to combine. Cook, stirring occasionally, until apples are tender and the sauce has thickened, 6-7 minutes. Remove from the heat.

Once the rice is done, remove from the heat. Add cream, stir to combine, and let it stand, still covered, for 5 minutes.

To serve, divide rice pudding between bowls and top with fruit compote. Enjoy!

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