Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, black rice cranberry pudding with cranberry compote. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Black Rice Cranberry Pudding With Cranberry Compote is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Black Rice Cranberry Pudding With Cranberry Compote is something that I’ve loved my entire life.
Rinse cranberries, trim and place in pot. Remove from heat and let cool. I love this simple bread pudding.
To begin with this particular recipe, we must prepare a few components. You can have black rice cranberry pudding with cranberry compote using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Black Rice Cranberry Pudding With Cranberry Compote:
- Get 1/2 cup Black Rice soaked for atleast 2-3 hours
- Take 2 tbsp cranberry
- Prepare 1 cup water
- Prepare 3 tbsp Sugar
- Make ready 1 cup Milk
- Get 1/8 tsp Cardamom powder
- Take 1/2 cup whipped cream for serving
- Make ready For Cranberry Compote: ½ cup Cranberry
- Prepare 1/4 cup Sugar
- Prepare 1/8 tsp Cinnamon powder
- Make ready 2 tbsp Lemon juice
- Get 1/2 cup water
Cranberry Compote: In saucepan, bring cranberries, cranberry cocktail and lemon rind and juice to boil. Stir back into saucepan along with lemon rind and juice. To make compote: Add cranberries and water to sauce pan. Stir in the cranberries (which may cause the syrup to harden, but don't worry) and continue to cook for a few minutes more, until the cranberries have softened.
Instructions to make Black Rice Cranberry Pudding With Cranberry Compote:
- In a pressure cooker add the washed black rice and water and pressure cook for 5-6 whistles or till the black rice is cooked.
- Once the pressure release open the cooker, add milk, sugar, cranberry, cardamom powder and cook on medium heat stirring it continuously to prevent the rice from sticking to the bottom till it becomes thick and creamy. Take off the heat and let it cool down.
- In a blender add the rice and blend it until smooth. Keep aside.
- For Cranberry Compote: - In a sauce pan add the compote ingredients and let it come to a boil. Once it comes to a boil simmer the flame and cook for 8-10 mins until the cranberry turns soft and becomes thick.
- Let it cool down and blend them coarsely.
- For serving, scoop the pudding into individual serving bowl or shot glasses followed by fresh whipped cream and top it with cranberry compote. Refrigerate for couple of mins before serving.
- Garnish with few cranberry and mint leaves and serve chilled.
Remove the basin, running it under warm water to release it if necessary. Peel the cling film away, spoon the cranberry compote on top and. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil. Easy and Good with Everything Recipe: Black Rice with Cranberries, Capers and Peanuts by youcancookgourmet.com with Joyce Ho.
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