Creamy Rice Pudding with Cranberry Orange Puree
November 25, 2013 § 6 Comments
Rice pudding is the ultimate comfort food, don’t you think? Creamy and rich, with a hint of cinnamon and honey, it’s perfect for a night like tonight. Although It’s not officially winter yet, the wind is howling, the temp is in the single digits and we even lost power…ugh.
And with Thanksgiving on my mind for awhile now, naturally cranberries have been popping up also. So add all those things up and you have dessert!
This cranberry puree is also a perfect accompaniment to your Thanksgiving table. Serve it on the side with the turkey. It’s delicious on those leftover turkey sandwiches too. Spoon it on pie, just a dollop on the pumpkin or pecan, or on top of ice cream.
Make some Honey Roasted Pears and serve on the side. Spread a little on top of a plain poundcake. Makes a great appetizer with some melted Cheddar on a baguette. Or make a batch for holiday gifts.
Here’s the recipe:
- 1 cup Arborio rice
- 1/4 cup honey
- 1/4 teaspoon salt
- 4 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- honey for top
- Bring rice, honey, salt and milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, about 5 minutes. Stir in vanilla.
- When ready to serve, stir in heavy cream and sprinkle with cinnamon.
- Serve warm.
Put the pudding into individual bowls, drizzle with honey and a spoonful or two of the cranberry puree.
Rice Pudding recipe adapted from Martha Stewart.