Name: Warm Chocolate Rice Pudding with Raspberry Compote & Pistachios
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 355 ml heavy whipping cream; 1 ½ cups jasmine rice; 1 ½ lemons; ⅓ cup pistachios, unsalted; 3 (170 g) pkg raspberries; 710 ml whole milk; brown sugar; cocoa powder; salt; vanilla extract; water

Warm Chocolate Rice Pudding with Raspberry Compote & PistachiosWarm Chocolate Rice Pudding with Raspberry Compote & Pistachios — a 40-minute dessert recipe with 11 ingredients, serving 6.Ingredients

355 ml heavy whipping cream

1 ½ cups jasmine rice

1 ½ lemons

⅓ cup pistachios, unsalted

3 (170 g) pkg raspberries

710 ml whole milk

brown sugar

cocoa powder

salt

vanilla extract

water

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add milk, sugar, cocoa powder, vanilla, and salt; set over medium heat and bring to a simmer, stirring frequently.

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

Meanwhile, wash and dry raspberries; place in another medium saucepan.

Wash, dry, zest, and juice lemons into the saucepan with the raspberries; add sugar and water. Stir to combine and cook over medium-low heat, stirring occasionally, until raspberries are soft and juicy, 4-5 minutes.

Once the raspberries are soft, crush with a fork or potato masher; continue to cook, stirring occasionally, until compote thickens, 4-5 minutes more. Remove from heat and cover to keep warm.

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

Meanwhile, roughly chop pistachios.

To serve, divide rice pudding between bowls; top with raspberry compote and pistachios. Enjoy!

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