Hello, I am Marie. Today, I will show you a way to prepare black rice cranberry pudding with cranberry compote recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Black Rice Cranberry Pudding With Cranberry Compote Recipe
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To get started with this particular recipe, we have to prepare a few ingredients. You can cook black rice cranberry pudding with cranberry compote using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Black Rice Cranberry Pudding With Cranberry Compote:
- Take 1/2 cup Black Rice soaked for atleast 2-3 hours
- Take 2 tbsp cranberry
- Get 1 cup water
- Take 3 tbsp Sugar
- Get 1 cup Milk
- Make ready 1/8 tsp Cardamom powder
- Prepare 1/2 cup whipped cream for serving
- Get For Cranberry Compote: ½ cup Cranberry
- Prepare 1/4 cup Sugar
- Prepare 1/8 tsp Cinnamon powder
- Prepare 2 tbsp Lemon juice
- Take 1/2 cup water
Steps 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.
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