Gingerbread Spiced Rice Pudding with Cranberry Compote
A cozy dessert combining spiced rice pudding with tart cranberry compote, perfect for festive occasions.
Ingredients
Sugared Cranberries
- 250 ml water (for sugaring cranberries)
- 250 g sugar (for sugaring cranberries)
- 250 g fresh cranberries (for compote and garnish)
- 50-100 g fine white sugar (for sugared cranberries)
Rice Pudding
- 1000 ml coconut milk (or 600ml coconut + 400ml other milk)
- 1 tsp cinnamon
- 1 tsp gingerbread spice
- 1 pinch ground vanilla
- 250 g pudding rice
Cranberry Compote
- 300 g fresh cranberries (for compote)
- 2 organic oranges oranges (for 150ml juice and zest)
- 120 g maple syrup (or syrup from cranberries)
- 2 cinnamon sticks cinnamon sticks
- 1 tsp dried juniper berries
- 2 star anise star anise
- 4 small sprigs rosemary (for garnish)
- 1 orange slice orange slice (cut into quarters for garnish)
Instructions
- Boil water and sugar to make sugared cranberries, cool, then infuse cranberries for 4-5 hours or overnight.
- Combine coconut milk with spices in a pressure cooker, bring to a boil, add rice, then cook under pressure for 10 minutes. Let steam escape and stir.
- Simmer cranberries with orange juice, zest, maple syrup, cinnamon sticks, and spices for 10 minutes, mashing cranberries after 5 minutes. Remove spices.
- Layer rice pudding and cranberry compote in glasses, topping with sugared cranberries, rosemary sprigs, and orange quarters.
Notes
Use fresh cranberries for best flavor and adjust sugar to taste.