Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, black rice cranberry pudding with cranberry compote. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Black Rice Cranberry Pudding With Cranberry Compote is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Black Rice Cranberry Pudding With Cranberry Compote is something that I’ve loved my entire life. They are nice and they look wonderful.

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To begin with this recipe, we must prepare a few components. You can have black rice cranberry pudding with cranberry compote using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Black Rice Cranberry Pudding With Cranberry Compote:

1. Make ready 1/2 cup Black Rice soaked for atleast 2-3 hours
2. Make ready 2 tbsp cranberry
3. Take 1 cup water
4. Get 3 tbsp Sugar
5. Get 1 cup Milk
6. Get 1/8 tsp Cardamom powder
7. Make ready 1/2 cup whipped cream for serving
8. Prepare For Cranberry Compote: ½ cup Cranberry
9. Take 1/4 cup Sugar
10. Get 1/8 tsp Cinnamon powder
11. Make ready 2 tbsp Lemon juice
12. Get 1/2 cup water

Bring water to a boil in a medium saucepan with a lid. Stir in rice, cranberries, salt, cinnamon, and nutmeg, and bring to a simmer, periodically stirring all the way to the bottom to prevent sticking. Stir in vanilla extract and sweetener. Black Rice with Corn and Cranberries This delectable dish of black or wild rice, corn, and cranberries is a festive eyeful, but it's too good to save for only special occasions, and too simple not to make for everyday meals.

Instructions to make Black Rice Cranberry Pudding With Cranberry Compote:

1. In a pressure cooker add the washed black rice and water and pressure cook for 5-6 whistles or till the black rice is cooked.
2. Once the pressure release open the cooker, add milk, sugar, cranberry, cardamom powder and cook on medium heat stirring it continuously to prevent the rice from sticking to the bottom till it becomes thick and creamy. Take off the heat and let it cool down.
3. In a blender add the rice and blend it until smooth. Keep aside.
4. For Cranberry Compote: - In a sauce pan add the compote ingredients and let it come to a boil. Once it comes to a boil simmer the flame and cook for 8-10 mins until the cranberry turns soft and becomes thick.
5. Let it cool down and blend them coarsely.
6. For serving, scoop the pudding into individual serving bowl or shot glasses followed by fresh whipped cream and top it with cranberry compote. Refrigerate for couple of mins before serving.
7. Garnish with few cranberry and mint leaves and serve chilled.

It makes a gorgeous holiday side dish, or, stuffed into small squashes, a great vegan main dish. Cranberry Compote: In saucepan, bring cranberries, cranberry cocktail and lemon rind and juice to boil. Put the milk, rice, butter, caster sugar and vanilla pod into a large saucepan. Heat it very slowly, until almost at boiling point, then turn it down. Whisk egg yolks and cream in small bowl.

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