Rice Pudding with Rhubarb Compote
Oh-so-delicious rice pudding with tangy rhubarb compote at the bottom. I saw this offered for sale at the Okanagan Grocery Artisan Bakery in Kelowna over the long weekend in May and for the next few days went there every day and purchased a couple of jars of this delicious pudding to serve after dinner. I must admit that not all of them made it to dinner, as we enjoyed them just for fun while sitting on the patio mid-afternoon. I didn’t ask for the recipe but rice pudding is easy to make. Perhaps it’s not identical but it turned out beautifully. The sweetness and creaminess of the pudding is perfectly balanced by the tangy rhubarb. It’s similar to the yogurts with fruit at the bottom. I am serving the pudding in the very same 1 cup glass jar that I purchased them in at the Artisan Bakery (see image below). I like the presentation and it’s nice to see the two layers stacked up. This is one of my favourite desserts right now.
1/2 cup basmati rice
1 1/2 cups water
A pinch of salt
3 cups milk
1/2 cup sugar
1 cup whipping cream
1 tablespoon white vanilla extract (to keep the pudding white)
Caramelized almonds for garnish if you have them
Rinse rice and drain. Place in a 2 quart pot with the water and salt and bring to a boil, uncovered. Lower heat, cover and simmer until water is absorbed and rice is cooked through, about 15 minutes or so but check it to make sure it is not burning at the bottom. When rice is cooked remove from heat and let sit for 10 minutes, partially covered.
Add 3 cups milk and the sugar to the warm rice and stir to break down any lumps. Place over medium heat and bring to a boil. Lower heat and continue cooking, partially covered, until milk is absorbed and rice is creamy. Add the cup of whipping cream and vanilla and stir. Remove from heat and let cool.
4 cup rhubarb, cut in pieces
1 cup water
1 cup sugar
Place rhubarb, water and sugar in a large pot and bring to a boil over medium heat. Stir to combine the rhubarb and sugar. Lower heat, partially cover and cook on medium low heat for about 30 minutes until rhubarb is completely broken down and the mixture thickens. It will thicken further as it cools. Let rhubarb mixture cool completely and then refrigerate until needed.
Presenting the dessert:
6-8 one cup glass jars or glass dessert bowls.
When both rice pudding and rhubarb have cooled sufficiently spoon about 1/4 cup of the rhubarb mixture into the clean jars, top with rice pudding and sprinkle caramelized almonds on top, Refrigerate until ready to serve. Serve slightly chilled or at room temperature.
Note: if the rice has thickened too much add 1/2-1 cup of whipping cream and stir to combine.