Rice Pudding with Poppy Seeds and a Strawberry and Banana Compote30—40 Min
Your loved ones won't be able to get enough of this delicious rice pudding. Real comfort food that's good for the soul no matter how old you are, it's served with a fruity strawberry and banana compote, real Bourbon vanilla and our fantastic cinnamon and cardamom, which transforms any dessert into a masterpiece.
Ingredients 4 Portions
- 50 gPoppy seeds
- 40 gButter
- 130 gRice pudding
- 600 mlMilk
- 110 gRaw cane sugar
- 1 tsp.Cardamom, Ground
- 1 tsp.Cinnamon, Ground
- 1 pieceBourbon Vanilla Pods, Whole
For the compote
- 200 gStrawberries
- 1 pieceBanana
- 50 gRaw cane sugar
- 3 tbsp.Lemon juice
- 1 tbsp.Bourbon Vanilla Sugar
To make the rice pudding: First sweat the poppy seeds with half the butter in a pan and allow to cool.
In a pan, quickly sweat the rice with the rest of the butter. Add the milk, sugar, cardamom, cinnamon and the pulp of the bourbon vanilla pod.
Simmer the rice over a low heat, stirring constantly, until the rice is cooked and has a paste-like consistency. Remove the pan from the heat and add the poppy seeds.
To make the compote: Cut the strawberries into quarters and slice the banana. Heat a pan and caramelize the sugar.
Add the strawberries, use some lemon juice to deglaze the pan, and leave to simmer for 10 minutes.
Add the pieces of banana and the Bourbon vanilla sugar, mix thoroughly, and after 1–2 minutes remove the pan from the heat. To serve, pour the compote over the rice pudding and enjoy.
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