Rice Pudding with Blueberry Compote

Name: Rice Pudding with Blueberry Compote
Total time: 3600 s
Yield: 3 servings
Cuisine: American
Ingredients: 2 cups cooked rice; 3 cups milk; 1/2 cup sugar; 3/4 tsp cinnamon powder; 2 tsp vanilla extract; 1 tbsp butter; 1/4 tsp nutmeg; 8-10 strands saffron; as required Whipped cream and blueberry compote for garnish; for blueberries compote:; 2 tbsp butter; 1 pint blueberries; 2 tbsp cornflour; 1/2 cup sugar; 1 lemon juice

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#nonindian
A wonderful marriage between rice and milk topped with fruit in the form of compote. This is a perfect recipe that can be made for a party as dessert. Usually eggs are added to this dessert, but I have kept this dessert completely veg.

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

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Ingredients

60 minutes

3 servings

2 cupscooked rice
3 cupsmilk
1/2 cupsugar
3/4 tspcinnamon powder
2 tspvanilla extract
1 tbspbutter
1/4 tspnutmeg
8-10 strandssaffron
as requiredWhipped cream and blueberry compote for garnish
forblueberries compote:
2 tbspbutter
1 pintblueberries
2 tbspcornflour
1/2 cupsugar
1lemon juice

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Steps

60 minutes

1

For blueberry compote: Heat a saucepan. Add butter, blueberries, and sugar. Bring it a simmer. Press down with back of spoon to crush few berries. Add cornflour and lemon juice. Cook till it thickens and cool the compote. Refrigerate to chill.
2

Heat a deep thick bottomed pot. Melt butter. Add rice and stir fry for few seconds.
3

Add milk, sugar, vanilla, and cinnamon powder.
4

Bring it to a boil and then reduce flame to low and let milk reduce till nearly dry (about 40-45 minutes). Keep stirring at intervals.
5

Add nutmeg and saffron strands. Chill in refrigerator for at least an hour.
6

Remove to serving bowl/individual serving glass or jar. Drizzle blueberry compote and add dollop of whipped cream.