Rice Pudding With Apricot Compote Recipes

Steps:

• In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.

Steps:

• Boil the rice in the water for 8 minutes, or until the water is absorbed. Add the milk and simmer over very low heat for about 30 minutes, stirring occasionally to make sure that the bottom does not stick and burn.
• When the rice is very soft and the milk not entirely absorbed, add the sugar and stir until dissolved. If it is a bit dry, add a little more milk. Add the orange blossom or rose water, or a mix of the two, and cook for a minute longer. Turn off the heat, sprinkle on the mastic, if using, and stir very well before pouring into a serving bowl. There should still be quite a bit of liquid. It will be absorbed as the pudding cools; the result should be creamy. Pour the pudding into a wide serving dish and chill in the refrigerator, covered with plastic wrap.
• For the apricot compote, wash the apricots, cut them in half, and remove the pits. Put them in a large heavy-bottomed pan with the water, sugar, and lemon juice. Cook, covered, over low heat for 10 minutes, or until the apricots fall apart. Let the fruit cool, then chill it in the refrigerator before spreading it over the rice pudding.

Steps:

• Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.
• Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
• Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.