Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, black rice cranberry pudding with cranberry compote. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Black Rice Cranberry Pudding With Cranberry Compote is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Black Rice Cranberry Pudding With Cranberry Compote is something that I’ve loved my entire life. They are fine and they look fantastic.
This rice pudding is the perfect way to use your leftover cooked rice. A great dessert that is a snap to make and has dried cranberries. Slowly stir the egg and milk mixture into the rice pudding.
To begin with this recipe, we must first prepare a few ingredients. You can have black rice cranberry pudding with cranberry compote using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Black Rice Cranberry Pudding With Cranberry Compote:
- Take 1/2 cup Black Rice soaked for atleast 2-3 hours
- Make ready 2 tbsp cranberry
- Take 1 cup water
- Take 3 tbsp Sugar
- Make ready 1 cup Milk
- Make ready 1/8 tsp Cardamom powder
- Get 1/2 cup whipped cream for serving
- Prepare For Cranberry Compote: ½ cup Cranberry
- Make ready 1/4 cup Sugar
- Get 1/8 tsp Cinnamon powder
- Prepare 2 tbsp Lemon juice
- Prepare 1/2 cup water
It's very simple to make this with just a few. Cinnamon, cardamom and nutmeg flavour this healthier rice pudding served with a naturally sweetened, chunky berry sauce. To make the blackberry compote, empty the blackberries into a saucepan, add the agave syrup and bring to a simmer. Stir in the cranberries (which may cause the syrup to harden, but don't worry) and continue to cook for a few minutes more, until the cranberries have softened.
Instructions to make Black Rice Cranberry Pudding With Cranberry Compote:
- In a pressure cooker add the washed black rice and water and pressure cook for 5-6 whistles or till the black rice is cooked.
- Once the pressure release open the cooker, add milk, sugar, cranberry, cardamom powder and cook on medium heat stirring it continuously to prevent the rice from sticking to the bottom till it becomes thick and creamy. Take off the heat and let it cool down.
- In a blender add the rice and blend it until smooth. Keep aside.
- For Cranberry Compote: - In a sauce pan add the compote ingredients and let it come to a boil. Once it comes to a boil simmer the flame and cook for 8-10 mins until the cranberry turns soft and becomes thick.
- Let it cool down and blend them coarsely.
- For serving, scoop the pudding into individual serving bowl or shot glasses followed by fresh whipped cream and top it with cranberry compote. Refrigerate for couple of mins before serving.
- Garnish with few cranberry and mint leaves and serve chilled.
Remove the basin, running it under warm water to release it if necessary. Peel the cling film away, spoon the cranberry compote on top and. Today's recipe is a lovely baked rice pudding that calls for eggs that give it the texture and amazing flavour. If you love strawberries and their tart flavour I recommend you serve this pudding with the compote. If you are not such a fan of pairing sweet and creamy with something fruity or sour, then.
So that is going to wrap it up with this exceptional food black rice cranberry pudding with cranberry compote recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
