Sunday, December 25, 2011

Christmas Morning Rice Pudding

Merry Christmas!
My mom requested this for breakfast this morning; rice pudding with a blackberry cinnamon compote. I used this combo in a school presentation a couple of weeks ago, combining British and Indian ingredients and flavors.

Rice Pudding (Kheer) with Blackberry Compote
I prefer rice pudding in the British or American style where it is a little more dense and less liquidy, so technically this isn't a real 'kheer', but it is based on the recipe.

For the rice pudding:
2 cups of coconut milk
2 cups of whole milk
3 tbs white sugar
1 cup basmati rice
2 tsp cinnamon or cardamom (optional)
Bring the coconut milk and milk to a boil in a heavy-bottomed saucepan. Add the rice and sugar and let simmer. Stir frequently to prevent burning. Cook until the rice is soft and most of the liquid is gone. Scrape into a bowl and refrigerate. If it is dry after chilling, stir in a little milk to moisten it. You can also stir in some spices if you like.
For the blackberry compote:
2 baskets of blackberries
1 cup water
1 1/4 cup white sugar
2 tsp ground cinnamon
Put the water and sugar into a heavy-bottomed saucepan and let sugar dissolve. Feel free to stir. Add blackberries and cinnamon and stir gently. Simmer for 30-40 minutes until the blackberries are bright red and very soft. Carefully strain and pour the berries into a heatproof bowl or jar. Add a little liquid to suspend them so they maintain their shape. Let chill, then use to garnish the rice pudding.
Bon Appetit and Happy Holidays!

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