Bhutanese Red Rice and Apple Compote

By • March 19, 2011 7 Comments

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Author Notes: The grain challenge inspired me to finally break out the red rice I'd purchased and hadn't yet cooked. Once I tasted the rice, although I can think of many uses, I decided to go with it's slightly sweet flavor. I really wasn't sure what to call this; it's not a true compote, nor is it actually apple sauce. I almost went with pudding, but the consistency just wasn't pudding-like enough for me to use that name. Whatever it is, we found it tasty hot out of the pot topped with a small scoop of vanilla ice cream, as well as cold. I also enjoyed it for breakfast with some Greek yogurt. healthierkitchen

Serves 4

  • 1 pound apples (about 2 medium to large), peeled and diced
  • 5 tablespoons water, divided
  • 1/3 cup natural cane sugar
  • 1 cinnamon stick
  • 2 tablespoons golden raisins
  • 2 tablespoons dried cranberries
  • heaping 1/2 teaspoon Chinese five spice powder
  • 1 cup cooked Bhutanese red rice
  • 1/3 cup milk
  1. Place apple, sugar, 3 tablespoons water and cinnamon stick in a medium saucepan over medium low heat. Cover and let simmer, stirring occasionally, until apples soften, about 20 minutes.
  2. Remove cinnamon stick and add raisins, cranberries, five spice powder and 2 more tablespoons water and let simmer for about 5 more minutes.
  3. Smush some of the apple chunks with back of spoon and mix well.
  4. Add in the rice and milk and mix over low flame for a few minutes, gently crushing some more of the apple chunks.
  5. Serve warm with vanilla ice cream or whipped cream or refrigerate and serve cold.

More Great Recipes: Fruit|Rice & Grains|Breakfast & Brunch|Desserts|Side Dishes

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