Indulge in a delightful culinary journey with our exquisite Rice Pudding Cake, accompanied by a vibrant Cherry Apricot Compote. This delectable cake boasts a creamy and comforting rice pudding filling, enveloped in a tender and golden cake crust. The vibrant compote, bursting with sweet cherries and tangy apricots, adds a burst of flavor and color to every bite. This article presents a collection of recipes that will guide you through the process of creating this delightful dessert, from scratch. Embark on a delightful baking experience and savor the irresistible combination of creamy rice pudding, sweet cherries, and tangy apricots in this extraordinary Rice Pudding Cake with Cherry Apricot Compote.
Here are our top 4 tried and tested recipes!
BAKED RICE PUDDING WITH APRICOTS
There are many ways to make rice pudding: on the stove, baked in the oven or a combination of the two. You can make the custard separate from the rice and combine them after and it can be so many different kinds of custards. The nice thing about a baked one is you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream and a sprinkle of cinnamon if you like.
Provided by Food Network
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.
- Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.
CUSTARDY RICE PUDDING & CHERRY COMPOTE
Pair luxuriously creamy rice pudding with sharp cherry compote to cut through the sweetness of the custard
Provided by Esther Clark
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, custard powder, vanilla, milk and cream in a bowl and whisk to combine. Pour the mixture into the prepared dish. Bake for 1 hr 30 mins until a brown skin has formed on the surface and the rice is cooked through and tender.
- Tip the frozen cherries into a small saucepan with the sugar and lemon juice. Cook gently over a low heat for 10-15 mins, or until the cherries have softened and the liquid has reduced enough to coat the back of a spoon. Let stand for a minute or two, then serve the rice pudding in bowls with the compote spooned over the top.
Nutrition Facts : Calories 554 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
RICE PUDDING WITH APRICOT COMPOTE
Rice pudding is a homely pudding. Topped by a fruit compote such as stewed apricots, it becomes elegant, dinner-party fare. It is also good served with rose petal jam, which you can buy in Middle Eastern stores. Gum mastic (see recipe on page 321) gives the pudding an intriguing, and to me, very delicious flavor, but it is optional. Serve the pudding cold.
Yield serves 6
Number Of Ingredients 10
Steps:
- Boil the rice in the water for 8 minutes, or until the water is absorbed. Add the milk and simmer over very low heat for about 30 minutes, stirring occasionally to make sure that the bottom does not stick and burn.
- When the rice is very soft and the milk not entirely absorbed, add the sugar and stir until dissolved. If it is a bit dry, add a little more milk. Add the orange blossom or rose water, or a mix of the two, and cook for a minute longer. Turn off the heat, sprinkle on the mastic, if using, and stir very well before pouring into a serving bowl. There should still be quite a bit of liquid. It will be absorbed as the pudding cools; the result should be creamy. Pour the pudding into a wide serving dish and chill in the refrigerator, covered with plastic wrap.
- For the apricot compote, wash the apricots, cut them in half, and remove the pits. Put them in a large heavy-bottomed pan with the water, sugar, and lemon juice. Cook, covered, over low heat for 10 minutes, or until the apricots fall apart. Let the fruit cool, then chill it in the refrigerator before spreading it over the rice pudding.
MARASCHINO CHERRY RICE PUDDING
As a grandmother, I've been cooking for many years and love to share my recipes. This pretty pastel dessert is a fun choice when you need something sweet for a special occasion. -Sharon Crider, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- In a large heavy saucepan, combine the rice, milk, sugar, butter and salt. Bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly., Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in cherries and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour., In a small heavy saucepan, combine the sugar, cherry juice and salt. Bring to a boil., Meanwhile, beat egg white and cream of tartar in a large heat-proof bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream. Continue beating until soft peaks form. Stir in extract. Dollop over pudding. Garnish with cherries if desired.
Nutrition Facts : Calories 226 calories, Fat 5g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 156mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 0 fiber), Protein 5g protein.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cake will be. Use fresh, ripe fruit and good-quality rice pudding.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a water bath: This will help to keep the cake moist and prevent it from cracking.
- Let the cake cool completely before serving: This will allow the flavors to meld and the cake to set properly.
Conclusion:
This rice pudding cake with cherry apricot compote is a delicious and easy-to-make dessert. It's perfect for any occasion, and it's sure to be a hit with everyone who tries it. The cake is moist and flavorful, and the compote is the perfect complement. If you're looking for a special dessert to make, this cake is the perfect choice.
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