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Rice Pudding with Dried Fruit Compote

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

2 hr 30 mins total
1 hr 30 mins prep

Recipe Filed Under
Dairy, Fruit, Rice, American, Gluten Free, Dessert, Pudding, Winter, Christmas

Provided By: Gina Marie Miraglia Eriquez

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Everyone loves rice pudding, but this dressed-up version boasts a festive holiday twist: a seasonal compote made with figs, apricots, and sour cherries.

Ingredients

Serves:

FOR FRUIT COMPOTE:

2 1/2 cups water

2 1/2 cups dry white wine

2/3 cup sugar

1/2 vanilla bean, split lengthwise or 1 teaspoon vanilla extract

3 (3- by 1/2-inch) strips of lemon zest

1 cup dried Calmyrna figs, trimmed, halved lengthwise if large

1/2 cup dried California apricots

1/4 cup dried sour cherries

FOR PUDDING:

1 cup water

1/4 teaspoon salt

1/2 cup long-grain white rice

4 cups whole milk

1/2 cup sugar

1/2 teaspoon pure vanilla extract

Directions

MAKE COMPOTE:

Bring water, wine, sugar, vanilla bean (if using), and zest to a boil in a heavy medium saucepan over medium heat, stirring until sugar has dissolved. Stir figs into syrup and simmer, uncovered, until tender, about 5 minutes. Transfer figs with a slotted spoon to a bowl. Stir apricots into syrup and simmer until tender, about 3 minutes. Transfer apricots with slotted spoon to bowl with figs. Stir cherries into syrup and simmer until just tender, about 1 minute, then add to fruit mixture using slotted spoon.

Boil syrup until reduced to about 1 cup, about 15 minutes. Discard lemon zest and vanilla bean (if using; if using extract, stir in now), then pour syrup over fruit and cool to room temperature. Serve compote over rice pudding.

MAKE PUDDING:

Bring water to a boil with 1/4 teaspoon salt in a medium heavy saucepan. Stir in rice and return to a boil. Cook, covered, over low heat until water is absorbed, about 18 minutes.

Stir in milk and sugar, then simmer, uncovered, stirring often, until thickened and rice is tender, 40 minutes to 1 hour. Stir in vanilla. Cool to lukewarm in a large shallow bowl, surface covered with a piece of buttered wax paper.