Recipe of Award-winning Rice Pudding with Blueberry Compote

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, How to Prepare Super Quick Homemade Rice Pudding with Blueberry Compote. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Rice Pudding with Blueberry Compote, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rice Pudding with Blueberry Compote delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rice Pudding with Blueberry Compote is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rice Pudding with Blueberry Compote estimated approx 60 minutes.

To get started with this recipe, we must prepare a few ingredients. You can cook Rice Pudding with Blueberry Compote using 15 ingredients and 6 steps. Here is how you cook that.

#nonindian A wonderful marriage between rice and milk topped with fruit in the form of compote. This is a perfect recipe that can be made for a party as dessert. Usually eggs are added to this dessert, but I have kept this dessert completely veg.

Ingredients and spices that need to be Make ready to make Rice Pudding with Blueberry Compote:

1. 2 cups cooked rice
2. 3 cups milk
3. 1/2 cup sugar
4. 3/4 tsp cinnamon powder
5. 2 tsp vanilla extract
6. 1 tbsp butter
7. 1/4 tsp nutmeg
8. 8-10 strands saffron
9. as required Whipped cream and blueberry compote for garnish
10. for blueberries compote:
11. 2 tbsp butter
12. 1 pint blueberries
13. 2 tbsp cornflour
14. 1/2 cup sugar
15. 1 lemon juice

Instructions to make to make Rice Pudding with Blueberry Compote

1. For blueberry compote: Heat a saucepan. Add butter, blueberries, and sugar. Bring it a simmer. Press down with back of spoon to crush few berries. Add cornflour and lemon juice. Cook till it thickens and cool the compote. Refrigerate to chill.
2. Heat a deep thick bottomed pot. Melt butter. Add rice and stir fry for few seconds.
3. Add milk, sugar, vanilla, and cinnamon powder.
4. Bring it to a boil and then reduce flame to low and let milk reduce till nearly dry (about 40-45 minutes). Keep stirring at intervals.
5. Add nutmeg and saffron strands. Chill in refrigerator for at least an hour.
6. Remove to serving bowl/individual serving glass or jar. Drizzle blueberry compote and add dollop of whipped cream.

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