Canoe Rice Pudding with Rhubarb Compote
It might come as a surprise that one of the most popular desserts in such an elegant restaurant as Canoe is a homey rice pudding—fancied up, of course.
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Ingredients: |
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4 cups |
10% cream |
1 L |
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1 cup |
arborio or sushi rice |
250 mL |
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¾ cup |
granulated sugar |
175 mL |
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1 tbsp |
grated orange rind |
15 mL |
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2 tsp |
vanilla |
10 mL |
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1 tsp |
nutmeg |
5 mL |
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1 |
stick (3 inches/ 8cm long) cinnamon |
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1/3 cup |
wild rice |
75 mL |
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2/3 cup |
whipping cream |
150 mL |
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½ cup |
packed brown sugar |
125 mL |
Ingredients Rhubarb Compote: |
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4 cups |
frozen chopped rhubarb |
1 L |
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2/3 cups |
granulated sugar |
150 mL |
Instructions:
In large bowl, stir together cream, arborio rice, granulated sugar, orange rind, vanilla and nutmeg. Scrape into 10-cup (2.5L) baking dish. Nestle cinnamon stick in rice mixture. Cover tightly with foil. Bake in 325 ˚F (160 ˚C) oven for 1 hour. Stir; cover and bake for 15 minutes longer.
Meanwhile, in saucepan of boiling water, cook wild rice until tender, about 45 minutes; drain and set aside.
Remove cinnamon stick from pudding; with fork, gently mix in wild rice and whipping cream; let cool. (Make-ahead: Let cool completely. Cover and refrigerate for up to 8 hours.) Sprinkle with brown sugar; broil until sugar melts and darkens slightly, about 4 minutes.
Rhubarb Compote: Meanwhile, in saucepan over medium-low heat, combine rhubarb and sugar; cook, without stirring, until softened, 15 to 20 minutes. Let cool in saucepan. Serve alongside pudding.
Makes 8 servings: about 350 cal. per serving
