Recipe information
Yield
Serves 6
Ingredients
4 1/2 cups whole milk
2/3 cup long-grain white rice
2/3 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large egg yolks
3 tablespoons whipping cream
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 tablespoon grated orange peel
3/4 teaspoon ground cardamom
Preparation
Step 1
Combine first 5 ingredients in heavy large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
Step 2
Reduce heat to low. Whisk egg yolks and cream in small bowl. Gradually whisk in 1/2 cup rice mixture; return to same pan and cook 2 minutes, stirring constantly (do not boil). Remove from heat. Add chocolate; stir until melted. Stir in orange peel and cardamom. Transfer pudding to bowl; cover and chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
Step 3
Spoon pudding into bowls. Top with Dried Cranberry Compote.
