Recipe: Brown Rice Pudding with A Quick Fruit Compote

If you ask me my favorite meal, I'll tell you it's a neck-and-neck tie between breakfast and dessert. So a recipe that doubles as either a nutritious start or a sweet ending to the day gets gets double points in my book! Rice pudding is the perfect example of a dish that satisfies at any hour. And like many wintry comfort foods, it only gets better the longer it sits in the fridge.

I've always got my radar up for rice pudding recipes that put a twist on the classic. This one from the beautiful cookbook Love, Bake, Nourish offers up the healthy, hearty goodness of brown rice while still delivering the sweet and creamy indulgence you'd expect from a rice pudding. I topped mine with a quick fruit compote made from some persimmons I had lying around, but you could use any fruit or nuts you'd like—or simply devour it on its own.

This recipe also lends itself well to advance preparation, which is handy since brown rice admittedly does require a longer cooktime. In other words, you can make a double batch right now, eat some tonight for dessert, then enjoy some tomorrow with your morning coffee. Healthy, delicious, and bountiful too? Rice pudding is the dish that keeps on giving, and giving, and giving!

Brown Rice Pudding with A Quick Fruit Compote
Recipe adapted from Love, Bake, Nourish by Amber Rose

1 cup fruit of your choice, chopped
1 cup brown rice, rinsed in cold water
1/2 teaspoon salt
4 cups milk (almond milk works too)
2 tablespoons sugar 
2 tablespoons honey
1 teaspoon vanilla extract
1 cinnamon stick
pinch of ground cardamom
2 tablespoons unsalted butter
1/2 cup nuts, dried fruit, cream, and maple syrup to serve

For the compote, drizzle the fruit with honey and stir. Allow it to sit at least 30 minutes so juices can begin to seep. Meanwhile, boil 4 cups water. Stir in rice and salt, then turn down heat and simmer until water has been absorbed, about 30 minutes. Drain rice then return it to the saucepan and cover, letting it steam for 10 minutes. Combine milk, sugar, honey, vanilla, cinnamon, and cardamom in pan with rice. Return to stove and bring to a low boil, stirring frequently so it doesn't scald. Simmer until the milk reduces and the pudding looks creamy, about 30 minutes. Sprinkle with toppings and enjoy!