Rice Pudding with Blueberry Compote

#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.
Rice Pudding with Blueberry Compote
#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.
Steps
- 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.
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