Cinnamon Rice Pudding With Cherry Compote

TIME: 45 minutes Minutes 

 

 Rice is a staple food for most Asians and the fact that rice can be eaten as a dessert is nothing new. Rice pudding is a widely popular dessert all around the world and has numerous variations depending upon the region. In India, rice pudding aka the humble kheer is made in every Indian household.

History says that cinnamon rice pudding comes from Spain, it is now a favorite dessert for many people around the world. My recipe is a variation of the original recipe wherein Cinnamon Rice Pudding With Cherry Compote is slowly cooked to get the heavenly creamy texture. It is topped with cherry compote to balance the sweetness of the pudding with sourness of the cherries.

Serve Cinnamon Rice Pudding With Cherry Compote as a dessert after lunch/ dinner or as a party dessert.

   Cinnamon is a wonder spice which has widely known health benefits. Including Cinnamon in your diet can help you lower blood sugar levels, reduce heart disease risk and help improve Insulin balance. It is loaded with antioxidants and has anti-inflammatory properties.

Ingredients:

for rice pudding:
• 1 cup short grain basmati rice, washed
  
• 2 cup water
• 3 cup full fat milk
• 2 cup heavy whipping cream
• 1/2 cup condensed milk
• 1 teaspoon vanilla essence
• 1/2 teaspoon almond essence
• 3/4 teaspoon cinnamon powder
• 1/2 teaspoon nutmeg powder
for cherry compote:
• 1 cup tinned cherries
• 2 teaspoon sugar
• 1 teaspoon cornflour
• 1 teaspoon vanilla essence

Directions for Cinnamon Rice Pudding With Cherry Compote Recipe:

1. To begin making, Cinnamon Rice Pudding with Cherry Compote, we will first start making the rice pudding. For making the rice pudding, Place a saucepan with handle on medium heat, add two cups of water and bring it to a boil.
2. Once the water boils, add in the washed rice and let it cook for about 10 to 15 minutes on a low flame. Stir it at regular intervals so that the rice doesn't stick to bottom.
3. Once the rice is half cooked and has absorbed all the water, add the milk and the heavy cream. Let it cook on medium flame for 4-5 minutes, stirring continuously.
4. At this stage, add the condensed milk and mix well. Please check the sweetness of the rice mixture and adjust the quantity of the condensed milk accordingly. Let the rice mixture cook and reduce to half of its original quantity. Stir the rice mixture at regular intervals. Your rice mixture should become creamy at this stage and rice will be perfectly cooked by now. Turn of the heat and we will proceed towards seasoning the rice mixture.
5. Add the vanilla essence, almond essence, cinnamon powder, nutmeg powder in the rice mixture and mix well.
6. Meanwhile, to make the cherry compote, place a saucepan with handle on low heat and add the tinned cherries. On a low flame, let them simmer while you add sugar and mash the cherries using a spatula.
7. At this stage, dissolve 1-1/2 teaspoon cornflour in 2 tablespoon water. Add the cornflour mixture to the cherry mixture and you will notice the cherry mixture beginning to thicken up. Let the cherry mixture boil on a low heat for 1-2 minutes.
8. Turn off the heat and add vanilla essence. Mix the cherry mixture well and let it cool. Your cherry compote is ready.
9. To serve Cinnamon Rice Pudding with Cherry Compote, put the rice pudding in a medium sized transparent dessert glass. Top it up with the cherry compote. You can serve these inviting pretty dessert glasses warm or chilled.