Black Rice Pudding and Pear Compote

Black Rice Pudding and Pear Compote
  • Servings: 8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3/4 cup short or medium grain black rice
  • 4 cups whole milk
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup brown sugar
  • 5 large pears (Bartlett works great), peeled, quartered, cored, and diced
  • 3/4 cup apple cider
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 5 oz. dried cherries


Black Rice Pudding

1. In a saucepan, bring black rice and milk to a boil. Reduce heat to a simmer and cook or about 45-60 minutes or until the rice is tender.

2. In a bowl, whisk together vanilla, egg, and brown sugar.

3. Pour the egg mixture into the hot rice mixture while mixing continuously.

4. Bring back to a boil, stirring constantly. Once it boils and thickens, remove from heat and let cool slightly.

Pear and Dried Cherry Compote

1. Combine all ingredients in a suitably sized pot. Bring to a boil and reduce heat to a simmer. Stir periodically while it cooks to be sure that it is not burning on the bottom of the pot.

2. Cook for 30-45 minutes or until the pears are very tender.

3. Mash with a potato masher so as to make a chunky compote (like a chunky apple sauce).

4. Remove from heat and let cool slightly.

To complete the dish

1. Fill 6-oz cups with a layer of pear compote.

2. Top with a layer of black rice pudding.

3. Refrigerate until cold. Serve.

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