Cherry and pistachio rice pots with cherry compote

Cherry and pistachio rice pots with cherry compote


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About this recipe: This is delightful rice pudding, made wonderfully creamy with fromage frais and full of texture and flavour from the addition of dried cherries and pistachio nuts. It's served in individual pots with a fresh cherry compote, which will keep for several days in the fridge. The pudding is equally good served warm or cold.

Norma MacMillan

Serves: 4 

  • Rice pudding
  • 45 g (1½ oz) pudding rice
  • 2 tbsp light muscovado sugar
  • 450 ml (15 fl oz) semi-skimmed milk
  • 25 g (scant 1 oz) dried cherries, halved
  • 30 g (1 oz) pistachio nuts, chopped
  • few drops of pure vanilla extract
  • 250 g (8½ oz) fromage frais
  • Cherry compote
  • 2 tbsp redcurrant jelly
  • 25 g (scant 1 oz) golden caster sugar
  • 350 g (12½ oz) fresh cherries, stoned
  • 75 ml (2½ fl oz) fruity red wine, such as Beaujolais

Prep:35min  ›  Cook:45min  ›  Ready in:1hr20min 

  1. Put the rice in a medium-sized saucepan with the sugar and milk. Stir, then bring to the boil. Reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the rice is cooked and the mixture creamy.
  2. Remove the pan from the heat and stir in the cherries, pistachio nuts and vanilla extract. Cool for 15 minutes, then stir in the fromage frais. Spoon into four 170 ml (6 fl oz) little pots or ramekins and set aside.
  3. To make the compote, put the redcurrant jelly and caster sugar in a frying pan or wide saucepan and heat over a low heat, stirring, until the sugar has dissolved. Add the cherries and cook gently for 3–4 minutes or until the cherry juices start to run. Pour in the wine, bring just to a simmer and simmer for 1–2 minutes or until the cherries are tender. Serve the compote warm or cold with the rice pots.

Each serving provides

B12, calcium * A, B1, B2, C, niacin, copper, potassium, zinc

Another idea

For cardamom rice with fresh peach or apricot compote, use flaked rice instead of pudding rice, and add the crushed seeds from 3 cardamom pods with the milk and sugar. Simmer for 15 minutes or until the rice mixture is creamy, stirring occasionally. Cool, then stir in the fromage frais, and pour into pots. For the compote, heat 200 ml (7 fl oz) fruity white wine and 30 g (1 oz) golden caster sugar in a frying pan, stirring, until the sugar has dissolved. Add 4 thickly sliced peaches, or 8 halved apricots. Cover and poach gently for 5–8 minutes or until the fruit is starting to soften. Use a draining spoon to transfer the fruit to a bowl. Boil the liquid in the pan for 6–7 minutes to form a thin syrup. Pour over the fruit, and serve warm or cold with the rice puddings.

Plus points

Though white rice has less dietary fibre than brown rice, some of the starchy carbohydrate in the white rice is resistant to digestion. This undigested starch seems to aid digestion in a similar way to fibre. * Fromage frais makes an excellent low-fat alternative to cream for enriching puddings such as this one.

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