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
apples (about 2 medium to large), peeled and diced
natural cane sugar
tablespoons dried cranberries
teaspoon Chinese five spice powder
cup cooked Bhutanese red rice
In This Recipe
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.
Remove cinnamon stick and add raisins, cranberries, five spice powder and 2 more tablespoons water and let simmer for about 5 more minutes.
Smush some of the apple chunks with back of spoon and mix well.
Add in the rice and milk and mix over low flame for a few minutes, gently crushing some more of the apple chunks.
Serve warm with vanilla ice cream or whipped cream or refrigerate and serve cold.