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Rice Pudding with Pineapple Compote CARLA HALL

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Carla Hall’s Rice Pudding is not only super delicious, it’s cost friendly, too — Under $2 per serving!

ingredients
RICE PUDDING WITH PINEAPPLE COMPOTE
1 cup medium grain white rice
1 1/2 cups whole milk
1 1/2 cups water
2 tablespoons unsalted butter
1/2 teaspoon Kosher salt
1 can sweetened condensed milk (14 ounces)
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
PINEAPPLE COMPOTE:
2 tablespoons unsalted butter
1 can pineapple tidbits (20 ounce can)
1 teaspoon vanilla extract
1/2 teaspoon Kosher salt
1 cup raisins (plumped in warm water)
WHIPPED CREAM:
2 cups soft whipped cream
1/2 cup sliced almonds (toasted)

directions
In a medium saucepan over medium heat, add the rice, milk, water, butter, and salt. Bring to a gentle boil, reduce heat and cover. Let simmer for 18-20 minutes, stirring occasionally. Remove from heat, stir in the sweetened condensed milk, ginger, cinnamon, and nutmeg. Return to low heat to finish cooking for 2 to 3 minutes.
Remove from heat and let cool. Serve room temperature or chilled with pineapple compote, soft whipped cream, and sliced toasted almonds.
For the Pineapple Compote: In a medium saucepan over medium high heat, melt the butter. Add the pineapple along with the liquid from the can, vanilla extract, salt, and raisins. Cook for 10 minutes, until the liquid has reduced to syrup. Remove from heat. Let cool.
Store in refrigerator for up to 2 weeks.
Tip: Use your favorite canned fruit or frozen and thawed fruit to make the compote. Set up a toppings bar to let everyone customize their dessert!

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