Gingerbread rice pudding with cranberry compote
Today we have a delicious, sweet Christmas dish from the Vitavit® Premium for you: Festive rice pudding by @_foodstories_
The Vitavit® Premium is sustainably made in Germany and saves time, protects the environment and your wallet, and preserves the best of the ingredients. It cuts cooking time by up to 70% compared with a conventional Cooking Pot, resulting in energy savings of up to 50%. It also has product features that make it easy and safe to use. The Vitavit® Premium has four cooking settings, including a pressure-free steaming setting, a cooking crown with traffic-light function, and a Novogrill® surface for frying and searing with grill effect, to name just a few.
1 h
Total Time
50 min
Cooking Time
10 min
Preperation Time
Ingredients
| Sugared cranberries** (prepare the day before or first thing in the morning) | |
| 250ml | Water |
| 250g | Sugar |
| 250g | fresh cranberries |
| 50-100g | fine white sugar |
| Gingerbread Rice Pudding: | |
| 1000ml | Coconut milk (or 600ml coconut milk and 400ml goat's milk, cow's milk or plant milk) |
| 1 tsp | cinnamon |
| 1 tsp | gingerbread spice |
| 1 pinch of ground vanilla | |
| 250g | Rice pudding |
| Cranberry compote: | |
| 300g | fresh cranberries |
| 2 organic oranges (for 150ml orange juice) | |
| 120g | Maple syrup (or use the syrup from the sugared cranberries) |
| 2 cinnamon sticks | |
| 1 tsp | dried juniper berries |
| 2 | Star anise |
| Additionally: | |
| 4 | small rosemary sprigs |
| 1 | Orange slice, quartered |
Instructions
Step 1 of 14:
Sugared Cranberries
It’s best to prepare the cranberries the day before. For the cranberries, bring the water and sugar to a boil until the sugar has dissolved and a syrup has formed. Let the syrup cool for 10 minutes and pour it into a preserving jar or similar (the jar should ideally have a capacity of 800-1000 ml).
Step 2 of 14:
Wash the cranberries, add them to the preserving jar, and stir everything together. Once the syrup has cooled, seal the jar. Let the cranberries steep for at least 4-5 h, or preferably overnight - it’s best to shake the jar from time to time so all the cranberries are well coated with syrup again.
Step 3 of 14:
Then drain the cranberries well in a sieve (not for too long, otherwise they will all stick together). Place half of the cranberries on a deep plate with a rim or similar, sprinkle with fine sugar, and toss the cranberries with the sugar so they are well coated on all sides.
Step 4 of 14:
Then leave them to dry on a wire rack and sugar the second batch.
Step 5 of 14:
Gingerbread Rice Pudding
For the rice pudding, pour the coconut milk into the Pressure Cooker together with the cinnamon, gingerbread spice, and vanilla. Whisk the spices in lightly.
Step 6 of 14:
Then bring the coconut milk to a boil - without the Lid on the pot.
Step 7 of 14:
Now add the rice pudding rice, close the Lid, and turn the cooking crown to Cooking Levels 1. Heat the Pressure Cooker until the cooking crown rises and the indicator changes from yellow to green - then reduce the heat (if the cooking crown rises to red, also reduce the heat until it is green again). Then cook the rice pudding for 10 minutes.
Step 8 of 14:
Then turn off the heat and very slowly turn the cooking crown to the steam function so all the steam can escape. Leave the rice pudding to rest in the closed pot for another 3-5 minutes, then remove the Lid and stir the rice pudding once more.
Step 9 of 14:
Cranberry Compote
Rinse the organic oranges under hot water and finely grate 1-2 tsp. of zest. Then juice both oranges to make 150 ml of orange juice.
Step 10 of 14:
Wash the cranberries and place them in a Frying Pan.
Step 11 of 14:
Add the orange juice, 1 tsp. zest (reserve a little for the glasses), maple syrup (or syrup), cinnamon sticks, and spices (place the juniper berries and star anise in a spice infuser or tea infuser).
Step 12 of 14:
Let the compote simmer for 10 minutes - after 5 minutes, gently crush the cranberries a little with a spatula.
Step 13 of 14:
Remove the cinnamon sticks and spice infuser.
Step 14 of 14:
Fill 4 glasses with 1 heaped tbsp. gingerbread rice pudding, 1 tbsp. cranberry compote, 2 tbsp. rice pudding, and 1 tbsp. cranberry compote. Top with sugared cranberries and decorate with a sprig of rosemary, a quarter slice of orange, and a few strips of orange zest, then serve either immediately while warm or lightly chilled.
