Vanilla-Saffron Rice Pudding & Rhubarb Compote with Orange Zest Ginger Butter

May 7th, 2011 § 0 comments

Serves 6


1 tablespoon butter
1 teaspoon saffron threads
1 teaspoon fresh ginger
2 teaspoon orange zest
1 cardamom pod (seeds only)
1 cup jasmine rice
½ cup sugar
2 cups milk
Vanilla bean, split and seeds scraped
Rhubarb Compote (Recipe Follows)
Orange Zest Ginger Butter (Recipe Follows)


In a medium sauce pan, heat the butter on medium heat and sauté the saffron, ginger, zest and cardamom for a few minutes. Add rice and vanilla scraped from bean, and sauté for another few minutes. Add the sugar and milk and turn the heat down to simmer and keep it simmering uncovered for about 30 minutes, stirring every 4-5 minutes. Cook the rice pudding until it is of a thick porridge consistency. Serve the rice pudding with rhubarb compote and the orange zest-ginger butter.

Spicy Rhubarb Compote

Makes 1 cup


¾ cup rhubarb, sliced thin
3 tablespoons honey
2 teaspoons fresh ginger, chopped fine
1 teaspoon orange zest
¼ cup orange juice


In a medium sauce pan combine all ingredients and bring to a boil. Reduce the heat to a simmering boil and allow rhubarb to cook down until soft and syrupy, or about 10 minutes.

Orange Zest-Ginger Butter

Makes ½ cup butter


13 cup butter, softened
2 tablespoons orange juice
1 tablespoon orange zest
2 teaspoons fresh ginger, grated
1 tablespoon light brown sugar


In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

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