Rice Pudding with Berry Compote
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Rice Pudding with Berry Compote
Recipe Sarah Todd
Ingredients
50g unsalted butter
1⁄2 cup (100g) jasmine rice
1⁄2 teaspoon lightly crushed saffron threads (optional)
1 teaspoon Coles ground cardamom
6 cups (1.5 litres) milk
1⁄2 cup brown sugar
1⁄4 cup (35g) slivered almonds, toasted
1⁄4 cup (35g) slivered pistachios
mixed berry compote
1 teaspoon cornflour
1/3 cup (80ml) water
2 tablespoons caster sugar
125g fresh/frozen blackberries
125g fresh/frozen mixed berries
Method
Heat butter in a heavy based saucepan over medium heat; add rice, saffron and cardamom. Cook, stirring until rice is lightly toasted [approximately 2 minutes]. Butter should be browned and fragrant.
Reduce heat to low; add milk and jaggery to pan; cook stirring occasionally, until thick and creamy and rice is tender [about 45 minutes. Stand 10 minutes.
Stir in brown sugar, almonds and half the pistachios, cook until sugar has dissolved [about 2 minutes].
Meanwhile make mixed berry compote. Combine cornflour with water in a small saucepan until smooth. Add remaining ingredients and cook until mixture almost boils and thickens slightly. Cool.
Spoon rice pudding into serving bowls. Top with mixed berry compote and sprinkle with remaining pistachios.
