Rice Pudding with Apple Compote

Ingredients

For the Rice Pudding:

• 3 cups whole milk
• ¼ cup sugar
• ¼ tsp. salt
• ¼ cup white rice
• 1 tsp. vanilla extract

For the Apple Compote:

• 1 Tbsp. butter
• 2 Tbsp. maple syrup
• ¼ tsp. salt
• ¼ tsp. cinnamon
• 1 apple, cored and sliced into thin wedges

Equipment

• large saucepan
• small frying pan
• large bowl
• cutting board
• knife

Makes 3 servings

Instructions

1. Combine 3 cups of milk with sugar and salt in a large saucepan and bring to boil over medium-high heat.
2. Stir in rice and reduce heat to low and bring to a simmer.
3. Stir occasionally and simmer until rice is soft and pudding has thickened to the consistency of yogurt, 50-60 minutes. Stir in vanilla.
4. Melt the butter in a small frying pan on medium heat. Add in the maple syrup, salt, cinnamon and apple slices.
5. Cook for 5-10 minutes until the apples are soft and the syrup has thickened to a sauce.
6. Transfer the rice pudding into serving bowls and top with the apple compote.

Additional Information

• You can use pre-cooked white rice if you have leftovers. 
• You can use 2% low-fat milk here, but not skim or the consistency will be too loose. 
• You can substitute sliced banana or pear for the apple. Cooking time may be less. 
• You can substitute coconut milk for a dairy-free option and you can use water or a dairy free butter in the apple compote instead of butter.

Find these ingredients and more at Cascadia Market on campus!