in Dessert Recipes

Inge's cream rice with apricot compote

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Ingredients for 4 servings:

  • 875 ml milk
  • ½ lemon(s) (zest)
  • 200 g rice pudding
  • ¼ liter cream
  • 1 tbsp sugar
  • 1 jar compote, 380 g (apricots)
  • Cinnamon and sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring 750 ml of milk to a boil with the grated lemon zest. Sprinkle in the rice and let it swell over low heat. Dissolve the sugar in 125 ml of milk and stir into the cooled rice mixture. Whip the unsweetened cream until stiff peaks form and carefully fold into the rice. Divide the apricot compote among dessert bowls and top with the creamed rice. Decorate with a cinnamon-sugar mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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