Prepared in individual ramekins, Rice Pudding with Fruit Compote is a comforting dish to serve during the holidays—especially with its medley of cranberries, cherries, and golden raisins steeped in orange juice, along with brown sugar and a cinnamon stick.
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
- Preheat oven to 350°. Spray 6 (4-ounce) oven-safe ramekins with cooking spray.
- 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.
- 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.
- 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.
