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!
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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