Best Rice Pudding Cake With Cherry Apricot Compote Recipes

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CREAMY APRICOT RICE PUDDING



Creamy Apricot Rice Pudding image

Provided by Anne Thornton, Host of Dessert First

Time 55m

Yield 4 servings

Number Of Ingredients 11

3/4 cup uncooked short grain white rice
2 cups milk, divided
1/3 cup sugar
1/4 teaspoon fine sea salt
1 egg
1 cup dried apricots, diced
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1 orange, zested
1/2 teaspoon ground cardamom
Freshly grated nutmeg, for serving

Steps:

  • Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
  • When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.

HUNGARIAN RICE PUDDING CAKE WITH RED WINE CHERRY SAUCE



Hungarian Rice Pudding Cake with Red Wine Cherry Sauce image

Rice tortas, or rice pudding cakes, fall somewhere between a cake and a custard, and are a tradition all over Europe. This one takes its cues from Hungary, and is topped with a rich, red wine compote made with Hungary's prized fruit, cherries. The sauce blends beautifully into the rice giving it contrast in color and flavor-a fine finish to a rich meal.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Number Of Ingredients 11

Butter, for the pan
Rice flour, for dusting
2 1/2 cups cooked medium or long-grain white rice, at room temperature
2 1/2 cups milk
7 large eggs
1 cup sugar
1 heaping teaspoon fresh lemon zest
Pinch fine sea salt
1/4 cup sugar
1/2 cup merlot
1 pound dark sweet cherries, pitted, or 12 ounces pitted frozen cherries

Steps:

  • 1. Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again. Dust the pan lightly with rice flour. Spread the cooked rice along the bottom of the pan.
  • 2. Warm the milk in a small saucepan over low heat.
  • 3. Beat the eggs, sugar, lemon zest, and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to over whip which will cause the cake to rise and deflate when baked. Slowly stir in about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly, until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes.
  • 4. Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes.
  • 5. While the cake cooks, make the red wine cherry sauce. Combine the cherries, sugar, and wine in a saucepan over medium heat. Cook, stirring until the fruit softens and the liquid is reduced and syrupy, about 10 minutes. Cool and set aside.
  • 6. Transfer the cake to a wire rack to cool for 30 minutes. Invert onto a platter and lift the pan. Remove the parchment paper. Cut into wedges and serve with the cherry sauce.

CHERRY-APRICOT COMPOTE



Cherry-Apricot Compote image

Categories     Condiment/Spread     Fruit     Dessert     Low Sodium     Apricot     Cherry     White Wine     Spring     Vegan     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 1/4 cups sugar
1 cup water
1 cup dry white wine
2 teaspoons grated orange peel
1 1/2 pounds apricots, halved, pitted, sliced, or one 1-pound package frozen sliced peaches (no sugar added)
1 1/4 pounds fresh Bing cherries, pitted, or one 1-pound package frozen pitted dark sweet cherries (no sugar added)

Steps:

  • Combine first 4 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add apricots and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl. Chill until cold, about 2 hours. (Can be made 1 day ahead. Keep chilled.)

RICE PUDDING WITH APRICOT COMPOTE



Rice Pudding with Apricot Compote image

Rice pudding is a homely pudding. Topped by a fruit compote such as stewed apricots, it becomes elegant, dinner-party fare. It is also good served with rose petal jam, which you can buy in Middle Eastern stores. Gum mastic (see recipe on page 321) gives the pudding an intriguing, and to me, very delicious flavor, but it is optional. Serve the pudding cold.

Yield serves 6

Number Of Ingredients 10

1 cup short-grain or risotto rice
1 1/2 cups water
4 1/2 cups milk
3/4 cup sugar, or to taste
2 tablespoons orange blossom or rose water (see pages 6 and 7)
1/2 teaspoon pulverized gum mastic (optional) (see page 6)
2 pounds apricots
1 3/4 cups water
3/4 cup sugar
1 lemon

Steps:

  • Boil the rice in the water for 8 minutes, or until the water is absorbed. Add the milk and simmer over very low heat for about 30 minutes, stirring occasionally to make sure that the bottom does not stick and burn.
  • When the rice is very soft and the milk not entirely absorbed, add the sugar and stir until dissolved. If it is a bit dry, add a little more milk. Add the orange blossom or rose water, or a mix of the two, and cook for a minute longer. Turn off the heat, sprinkle on the mastic, if using, and stir very well before pouring into a serving bowl. There should still be quite a bit of liquid. It will be absorbed as the pudding cools; the result should be creamy. Pour the pudding into a wide serving dish and chill in the refrigerator, covered with plastic wrap.
  • For the apricot compote, wash the apricots, cut them in half, and remove the pits. Put them in a large heavy-bottomed pan with the water, sugar, and lemon juice. Cook, covered, over low heat for 10 minutes, or until the apricots fall apart. Let the fruit cool, then chill it in the refrigerator before spreading it over the rice pudding.

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