22 March 2012

Creamy Rice Pudding with a Boozy Berry Compote

The original recipe calls for cranberries (out of season), flaked almonds (I know I have a bag of these but I just can't find them anywhere), whipped cream and full fat milk (I used semi-skimmed milk and skipped the cream. I am trying to lose weight, not gain it).

The recipe was originally named Danish Christmas Rice Pudding with Berry Compote, but I could hardly call it that once I had changed the key ingredient. I used blueberries in my compote and lovely they were too.

When winter arrives again, as it surely will and you want to make Danish Christmas Rice Pudding with Berry Compote for a family gathering.


What you need to do is:

1. Double the quantity to serve 6-8.
2. Use fresh cranberries instead of blueberries.
3. Use full-fat milk.
4. Make sure you can lay your hands on some flaked almonds and don't just imagine you know where they are. Add 75g of almonds to the rice once it has fully cooked and cooled a little.
5. Add 450ml/16fl oz of loosely whipped, whipping cream. Fold it in gently once the rice has cooled down.

The recipe comes from a cookbook called Roast Figs Sugar Snow by Diana Henry. It is a winter wonderland of a book featuring recipes from Northern Europe.

Diana travelled around Northern Europe for 5 years looking for wintry recipes for this book. She visited Russia, Austria, Switzerland, Hungary, Scandinavia, Northern Italy, America and France collecting recipes as she went, all recipes to entice and comfort us over the winter months.

I know, I know, I have waited until spring to bring you a dish.  

Roast Figs Sugar Snow snuggled down in my bookcase over the winter, cozying up to my other cookbooks. And just when it was snoozing in a lazy hibernation waiting for Winter to arrive again, I whipped it out and demanded a recipe for rice pudding. It was a bit shocked to begin with, but it kindly shared this recipe with me. I cozied it back on to the shelf, where it promptly fell asleep again. I don't think it is going to enjoy living in this house, as I may whip it out again this Spring or when Summer comes. Comfort food is required all year round.

Now down to the nitty gritty! It is a beautiful cookbook to browse through on a lazy Sunday morning, capturing the essence of Winter with some really evocative photographs. It is an interesting read too with stories and chat at the beginning of chapters.

Gathering In chestnuts, hazelnuts, walnuts and pecans, Earthy Pleasures pumpkin, squash, beans and lentils, Apples in the Attic apples, pears and quinces, Winter on your Tongue herbs, spices and sour cream and From Hedgerow and Bog cranberries, blackberries, sloes and rosehips........

Alas, it is very meaty. *sigh*. Don't get me wrong, there are some interesting recipes in there for us veggies and some can be converted, but there is a lot of meat and fish. Here are a few of the recipes that caught my eye:

* Onion and Cider Soup with Melting Camembert
* Russian Curd Cheese Pancakes
* Salad of Pear, Hazelnuts and Cashel Blue Cheese
* Pecan and Pear Upside Down Cake
* Pumpkin Tarts with Spinach and Gorgonzola
* Roast Beetroot Salad with Orange and Goat's Cheese
* Sour Cream Apple-Pie Muffins
* Roast Figs, Shallots and Chestnuts with Gorgonzola Polenta
* Roast Figs and Plums in Vodka

Vegetarian Recipe Count 56 out of 109 (actually more than I thought)
Vegan Recipe Count 10 out of 109 (using vegan margarine and soy milk)

Roast Figs Sugar Snow by Diana Henry
Format: Hardback
Pages: 192
Publisher: Mitchell Beazley
ISBN: 978-1845336530
Published: this edition 2011 originally published in 2005 (UK)



 




Creamy Rice Pudding with a Boozy Berry Compote
This is a creamy rice pudding that can be extra luxurious with full-fat milk and whipping cream or a little kinder on the waistline using skimmed or semi-skimmed milk. Topped with a compote of wine and cinnamon soaked blueberries or cranberries.
Berry Compote Ingredients
  • 250ml/9fl oz/1 cup red wine
  • 100g/3.5oz/½cup caster sugar
  • ½ stick cinnamon
  • 200g/7oz/1 heaped cup blueberries
Rice Pudding Ingredients
  • 150g/5½oz/¾ cup pudding rice
  • 1½ pints/ 3 cups semi-skimmed milk
  • 3 tbsp
    caster sugar
  • 1 ½ tsp
    vanilla extract
Instructions
1. Make the berry compote first. Pour the wine, sugar and cinnamon in a small pot and heat gently until the sugar has dissolved. Add the blueberries (I reserve a few to pop on top of the compote before serving) and bring to the boil. Reduce to a simmer for about 20 minutes until the blueberries are soft. Spoon the berries into a bowl and continue simmering the wine until it has reduced by half. Let it cool a little and then remove the cinnamon stick and pour the berries back in.2. While the berries are simmering away, start on the rice pudding. Pour the rice into a large pan, along with the milk and sugar. Bring to the boil, then turn the heat down low and cook until the rice is creamy and tender. This should take about 10-15 minutes. Make sure you stir it regularly, so it doesn't stick. Stir in the vanilla.3. Serve the creamy rice in bowls and top with berry compote.4. Marvel at the joyous pudding you have just made. Eat some and then go back for seconds.
Details
Total time: Yield: 3-4 servings



And a few more of my blueberry creations:

Blueberry Loaf Cake with Lime Drizzle
Blueberry, Maple & Oat Smoothie
Blueberry Muffins
Blueberry Frozen Yoghurt
Blueberry Crumble Cake
Blueberry Scones

Can you tell I like blueberries?


Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.

26 comments:

  1. The book sounds wonderful to me! And I love the idea of a boozy compote over rice pudding!

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    1. It is magnificent Pam. I am thinking the compote would be good over yoghurt or ice cream too :)

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  2. It sounds delicious. I do love rice pudding and it's lovely to see it cooked a different way from usual, but am a big fan of the skin too, ah tough decisions! It's a really lovely book isn't it, full of delicious sounding hearty meals. Definitely not one for the dieter though - most of the veggie recipes (and it is meat heavy) are stuffed full of cream and cheese. Delicious, but not diet-y!

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    Replies
    1. You are so right about the cheese and cream. I suppose that akes them even more tempting. I couldn't though, had to cut out the cream and full fat milk, but it was still really creamy.

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  3. The pudding sounds gorgeous alhtough I'm a baked rice pudding kind of gal. I just love the 'toffee-like' skin. Delia does a plum and cinnamon compote and serves it with rice pudding. I've made that before and it was fabulous, so this would be similar. Yes, comfort food is required all year, esp in Scotland!

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    1. Especially in Scotland!!! You are so right. Do you know I have never ever had a baked rice pudding. Am I missing out?

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  4. I want her job of hunting down recipes on her travels! Sounds like a great book and who can go past rice pudding - I think your version sounds like the very thing for your time of year when winter hasn't quite passed but you are looking forward to spring

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    Replies
    1. It does sound like quite a trip doesn't it? Imagine being able to do that? Wow! I don't think you or I will be doing that anytime soon.

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  5. I have never, ever, tried a rice pudding! Yours looks like I should :)

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    1. Oh my goodness, you should Tandy. You don't know what you are missing and it is so easy too :)

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  6. Wow this pudding is so beautifukl and looks delicious!!
    Have a nice week end

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    Replies
    1. Thanks Manu. You have a good weekend too :)

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  7. What a delicious looking dish, Jacqueline! I love the fruit topping you added, and the simplicity of it all. Nice recipe! Thanks for sharing. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!

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    1. Thanks Georgia and yes, I will pop by your blog, thanks for letting me know :)

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  8. Oh man! My weight watchers jelly with raspberries and low fat custard is such a substandard dessert now I've seen this post!!!

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    1. Sorry Chele, although you could make the rice with skimmed milk and just have a wee spoonful of the bluberries :)

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  9. Oh wow! these is so tempting!!! Looks absolutely delicious!!

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    Replies
    1. Thanks Kit is was absolutely delicious and more :)

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  10. Love rice pudding. That topping is fabulous.

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  11. Gorgeous! I could eat rice pudding every day! This is my kind of pudding.

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    1. Me too, definitely. Rice pudding rocks :)

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  12. Yep, me too. Don't like risotto but love rice pudding.

    I just love that last pic with the blueberries swimming in the creamy rice, so delicious.

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  13. definitely sounds like the classic swedish christmas dessert "ris á la malta"! it's usually eaten with clementines or jam though, no flaked almonsd to be seen. my only must at the xmas table:) interesting to hear that the danes have their take on it too.

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  14. What a truly appetizing & tasty dessert! :)

    A wonderful creation, dear Jacqueline!

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  15. I have heard of this book, but I'd not seen it yet. Your pudding looks good, too.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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