Creamy Rice Pudding with Red Berry Compote
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A creamy stovetop rice pudding with vanilla, topped with a quick red berry compote.
Always check the labels of the products you use.
Method
- 1
Par-cook. bring the water and salt to the boil, stir in the rice, cover and simmer on low 15 min until most of the water is absorbed. Starting in water softens the rice so it cooks faster in the milk.
- 2
Simmer. add the milk, cream and sugar, bring back to a simmer and cook uncovered, stirring often, 30-35 min. Turn the heat to low and keep stirring every couple of minutes 10-15 min more, until thick and creamy and the rice is very soft. Stirring stops the milk catching and releases starch for creaminess.
- 3
Flavour. take off the heat and stir in the vanilla; the pudding thickens as it stands.
- 4
Compote. simmer the berries, sugar and lemon juice 8-10 min until jammy, then cool slightly. A short simmer keeps the fruit bright.
- 5
Serve. spoon the pudding into bowls warm or cold, loosening with a splash of milk if needed, and top with a spoonful of compote.
Storage
Cool quickly and keep covered in the fridge for up to 3 days. Reheat with a splash of milk until piping hot (74 °C). Keep the compote separately for up to 5 days.
Equipment
- large heavy saucepan with lid
- wooden spoon
- small saucepan
- serving bowls
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 383 kcal |
| Protein | 7.5 g |
| Carbohydrate | 57.1 g |
| of which sugars | 35.2 g |
| of which free sugars | 23.5 g |
| Fat | 14.1 g |
| of which saturates | 8.5 g |
| Fibre | 2.1 g |
| Salt | 0.43 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
