Rice Pudding with Fruit Compote
 
Makes 6
Ingredients
  • 1½ cups cooked short-grain rice, cooled
  • 1 cup whole milk
  • ½ cup heavy whipping cream
  • ¾ cup firmly packed light brown sugar, divided
  • 2 large egg yolks
  • 1½ teaspoons ground cinnamon
  • 2 teaspoons vanilla extract, divided
  • ¼ teaspoon kosher salt
  • 2 cups fresh cranberries
  • 1 cup frozen cherries, thawed
  • 1 cup golden raisins
  • 1 cup orange juice
  • 1 cinnamon stick
Instructions
  1. Preheat oven to 350°. Spray 6 (4-ounce) oven-safe ramekins with cooking spray.
  2. In a large bowl, stir together cooked rice, milk, cream, ¼ cup brown sugar, egg yolks, cinnamon, 1 teaspoon vanilla extract, and salt. Let stand for 10 minutes. Divide mixture among prepared ramekins. Place ramekins in a 13x9-inch baking pan. Add enough water to pan to reach halfway up sides of ramekins.
  3. Bake until set around the edges but still jiggly in center, 30 to 40 minutes. Let cool for 5 minutes. Carefully remove from water bath, and let cool 5 minutes more.
  4. Meanwhile, in a small pan, combine cranberries, cherries, raisins, orange juice, cinnamon stick, remaining ½ cup brown sugar, and remaining 1 teaspoon vanilla extract. Cook, stirring occasionally, over medium heat until softened and cranberries have burst, 10 to 15 minutes. Let cool slightly. Discard cinnamon stick. Serve with rice pudding.
Recipe by Victoria at https://victoriamag.com/rice-pudding-with-fruit-compote/