Recipe

Spiced Orange Rice Pudding with Cranberry Compote

A zesty, beautiful dish perfect for your holiday table!

Made with Ralston Family Farms Golden Rice

Ingredients

Spiced Orange Rice Pudding

1 cup Ralston Family Farms Golden Rice

5 cups whole milk

2/3 cup granulated sugar

Pinch of salt

Zest from one orange

1 star anise

¼ teaspoon ground Cardamom

1 tablespoon vanilla extract

Cranberry Compote

12 ounces (about 3 cups) of fresh or frozen-defrosted cranberries

Zest from one orange

1 cup orange juice, fresh if you have it

1 cup granulated sugar

½ teaspoon allspice

¼ teaspoon vanilla extract

In a large saucepan over medium high heat, combine rice, milk, sugar, salt, orange zest, and spices then bring to a boil.
Reduce the heat and simmer uncovered for about 30 to 40 minutes until the rice is tender and the liquid is reduced. While cooking stir mixture every few minutes, especially toward the end of the cook time when the mixture begins to thicken.
Meanwhile, make cranberry compote by adding all its ingredients to a saucepan over medium heat and bring to a boil.
Reduce heat on cranberry compote to a simmer, stirring occasionally for 5-7 minutes until cranberries burst and sauce lightly thickens. It will thicken more as you let it cool to room temperature.
Remove rice pudding from the heat and stir in the vanilla extract.
Serve rice pudding warm or cold topped with cranberry compote and crushed pistachios. If it’s too thick once cooled, add a few tablespoons of milk to loosen it up.