Rice Pudding With Blueberry And Bay Compote
|Basmati rice||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Grated orange zest||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Confectionery sugar||2 Tablespoon|
|For blueberries and bay compote|
|Fresh orange juice||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Bay leaves||2 , broken in half|
|Fresh blueberries||1 Pint|
To prepare Blueberry And Bay Compote
In a medium nonreactive saucepan, combine the orange juice, sugar and bay leaves.
Bring to a boil over high heat until reduced to about 2/3 cup, about 15 minutes.
Stir in the blueberries and remove from the heat.
Serve warm or cold.
For the pudding
1. In a large saucepan, combine the rice with 2 1/2 cups of water. Add the bay leaves and salt and bring to a boil over high heat. Reduce the heat to low, cover and cook, without removing the lid, for 20 minutes. Remove from the heat and keep covered for 10 minutes longer.
2. Stir the milk and sugar into the rice and simmer over low heat, stirring occasionally, until the mixture is thick and creamy and the rice is very soft, about 45 minutes.
3. Spoon the pudding into a bowl and stir in the orange zest and vanilla. Keep the bay leaves in the pudding and cool to room temperature, stirring occasionally. Place plastic wrap directly over the pudding and refrigerate overnight.
4. Place a stainless steel bowl and beaters in the freezer for about 10 minutes. Place the cream and confectioners' sugar in the bowl and beat until stiff peaks form. Remove the bay leaves from the pudding and fold in the whipped cream. Serve slightly chilled, with the Blueberry and Bay Compote.